Text 15779, 117 rader
Skriven 2008-10-29 21:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: RECOVERY  91029
===========================
-=> Quoting Glen Jamieson to Dave Drum <=-

 GJ> It did a job on Cuba, leaving many parts without power for an expected
 GJ> month or more.

 RH> No surprise considering the country.

It took New Orleans much longer than that.

 DD> This may seem crass - but, they don't have as far to go to get back to
 DD> their former "standard".

 GJ> That can be a distinct advantage, as residents of those countries are
 GJ> normally far better prepared to recover from a wipe-out than those in
 GJ> wealthy countries

Absolutely. Just google up old news reports on the state of affairs
in Aceh, Indonesia and New Orleans 3 weeks, 3 months and 3 years
after disastrer struck.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Food And Wine Pairing - Classic Mexican Cuisine 
Categories: Wine, Info, Mexican
  Servings: 1 text file

           Some General Rules
           wine
           chilies

Pair wine with the sauce, not the meat, poultry, or fish on the
plate. 

The classics of Mexicanfood are always defined by their sauces. Pay
particular attention to the type of chile used. Sauces that feature
fresh green chiles typically pair best with white wines. 

Sauces that feature dried red chiles typically pair best with red
wines. 

Sauces that feature tomatillos pair best with fruity Syrahs or NZ
Sauvignon Blancs. 

Sauces that feature tomatoes pair best with Italian reds such as
Sangiovese and Barbera. 

Match a wine's acidity to the characteristic lime, sour orange, and
fruit vinegar found in many classic Mexican sauces. Good acidity in
a wine is often crucial. 

Match a wine's fruitiness to the fruitiness of the classic sauce.
Botanically chilies are fruits, but many Mexican sauces weave in
other fruits as well. A wine with concentrated fruit often works
best. 

Sparkling wines usually do not work with spicy food, but rich,
handmade masa appetizers are the exception. 

Match a wine's fruit level to the spice level of the sauce.
Spiciness does not detract from the wine if the spice is well
integrated into the sauce and the intensity of the wine's fruit
matches the intensity of the spiciness. “Fruitö does not refer to
sweetness, but to the flavor of the grape; in fact, off-dry wine can
often overwhelm the food's flavor.

Specific Ingredient Pairings 

Chipotle Chile (a smoke-dried jalapeño, quite spicy, backed up with
welcome sweetness) - Explore Argentine Malbecs which will be rich
and forward with a smoky, earthy finish. The more you spend, the
richer they will be. Or try a gutsy Spanish Tempranillo such as
those from  Ribera del Duero or one of the newer style (more robust)
Riojas. 

Epazote  (a pungent herb with a piney aroma used extensively in
Central, Southern, and Eastern Mexico) - Try an Argentine Torrontés
whose floral notes will work perfectly. If you haven't yet tried the
terrific Tittarelli Torrontés (our February Wine of the Month), this
is your opportunity! Or try a cool climate Pinot Noir (Burgundy, New
Zealand, Oregon, Carneros, Santa Maria Valley, etc.). 

Guajillo Chile (a light, cranberry-red, long, smooth-skin dried
chile which is medium to spicy and brightly lively to aggressive) -
The supple, forward fruit of a California or Languedoc Syrah will
nicely balance the heat. 

Hoja Santa (a bold herb with alluring sarsaparilla and anise flavors
integral to Southern and Gulf coast food) - Riesling and Vouvray
(Chenin Blanc) are the perfect choice. 

Huitlacoche (an inky-colored, earthy-sweet corn mushroom that is a
delicacy in Central Mexico) - Explore Tempranillo or a full-bodied
Pinot Noir for their earthy fruitiness. 

Pasilla Chile (a very dark, long, dried chile which is medium spicy
with deep flavors that hint at bitter chocolate and coffee) - Try a
rich and spicy Zinfandel or a soft Cabernet Sauvignon. 

Poblano Chile (a large, dark green chile, medium spicy with rich,
complex, and earthy flavors) - An Austrian Gruner Veltliner, a
Moscatel, or a dry Riesling all have lovely citrus flavors that will
work well. 


  From: Www.Beekmanwine.Com             
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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