Pair Up with La Sommelierre - September 2010
Carnitas Mexicanas
Mexican food is perfect for the fall. It utilizes the last of the summer’s fresh vegetables while offering some warming spice. To combat the spice in the food, you will need to choose a beverage that is slightly sweet and has lots of fruit flavor.
Sangria is a dynamite solution. My sangria recipe is based on proportions. This way you can make up just enough for 1 or 2 or serve a crowd. It is also a great way to use up a bottle of wine that has been left open just a little too long. Change the color of the wine or the fruit you add and the final taste is completely different.
For white wine sangria add fresh pears or peaches and serve it with a Mexican Caesar Salad. My favorite is the recipe from El Torito. The verdant cilantro, mild cotija and crunchy pepitas give it a unique spin.
For red wine Sangria use fruits like raspberries, blackberries and plums. It will work nicely with Carnitas Mexicanas and my mother-in-law’s delicious Baja Bean Pasta Salad.
After the bold flavors of the meal, bring out a Cardamom Mango Custard. It is light and slightly exotic. Serve with a large pitcher of ice cold still or sparkling water with fresh sliced strawberries and lightly crushed basil leaves floating on top.
So, go on. Pair Up!
Find recipes online at www.lasommelierre.com
