A Latin Tour of Food and Wines

Latin American flavors and culinary influences are permeating the broader American food scene like never before. The intense and varied flavors that give Latin foods their signature zing need a wine that complements – not complicates – the bold tastes. Whether you prefer your meats grilled or roasted, your sauces mole or verde, Richard Sandoval, award-winning chef and owner of the leading international group Modern Mexican Restaurants, offers simple wine pairings for some of his favorite classic dishes of Latin origin.

Of course you can’t go wrong when enjoying the wines that you like with the foods that you like, but if you’re looking for a little guidance, Chef Sandoval and the Wine Market Council suggest the following pairings to get you started.

Mexico: Chile Relleno de Mariscos
The spice of the chile poblano, earthiness from the black beans and the fresh lightness of the seafood all come together in the complex flavors of this classic. A Pinot Gris from Oregon offers crisp green apple and pear notes with a hint of sweetness to contrast the spice while the lively acidity will complement the seafood, keeping it bright and fresh.

Argentina: Asado Argentino
The mixed grilled meats from Argentina present a variety of products with flavors and textures such as sausages, lamb, sweetbreads and steaks. However, there is one flavor that resonates throughout the dish and brings them together as a cohesive unit – the smokiness of char-grilling. Malbec from Argentina is known for dark fruit and smooth tannins, making it a versatile wine. Also, Malbecs possess a smoky finish that complements the grilled meats.

Venezuela: Arepas de Puerco
This dish is nuanced by the rich flavors of tender pork with some spice from the marinade that is balanced the sweet earthiness of the corn arepas. A wine that will play along with this profile is a fruity and bold Zinfandel. The dark berry flavors will contrast with the earthy flavors of this dish while the bold finish will hold up to the spiced pork.

Brasil: Feijoada
Composed of many different meats and beans, this Brazilian staple is cooked together to form a unique and delicious meal. A dish like this is complemented by a featuring a blend of several varietals. A blend composed of Grenache, Syrah and Mourvedre from California will offer forward fruit and spice aromas with the necessary complexity that will balance this dish and make a wonderful pairing.

Peru: Ceviche Peruano
A clean dry white wine such an Albariño from Spain will accentuate the freshness of the fish. Plus, it’s floral and stone fruit aromas (peach and apricot) will hold up to the acidity of the classic citrus in the dish.

Cuba: Lechon con Ajo
This dish is a succulent pork leg that has been marinated and roasted with garlic. A wine that will play along with this profile is a fruity and silky Pinot Noir from California. The wine’s red and dark berry flavors contrast the food’s earthiness, while offering bright acidity to stand up to the luxurious pork.