In light of today being Cinco de Mayo, my thoughts are on spicy Mexican food and a wine that goes with it. Many have heard of the spicy and sweet phenomenon when it comes to food and wine. Interestingly, a spicy tuna roll from Japan or a Pad Thai with a kick pair perfectly with a sweet German Riesling. They balance together in perfect harmony. For some reason however, I don't picture the spicy and citrus flavors of Mexico to be the perfect accompaniment to a Riesling. On the contrary, a wine with crisp acidity, a slightly floral aroma, and a sweet tropical finish sounds like a great pair. So what grape do you get when cross a crisp Sauvignon Blanc from New Zealand, a floral Oregon Pinot Gris, and a sweet German Riesling?
Ermita de Nieve Verdejo!
Verdejo comes from Rueda, Spain and has been produced as a dry white wine since the 1970s. This Spanish white grape variety has grown in fame in recent years along with Albarino. Many compare the acidity of Verdejo to a Sauvignon Blanc from New Zealand or Sancerre but this grape clearly has a personality of its own. I personally think the citrus backbone and slightly sweet finish make for a perfect stand alone or food pairing wine. Completely fermented in stainless steel tanks but with a nice golden color that can completely fool your Chardonnay friends into drinking it. Ermita de Nieve Verdejo has enough finesse to satisfy all white wine lovers.
Perfect food pairings: Fresh pico de gallo, guacamole, fish, citrus chicken, spicy sweet potato salad (see below)
Spicy Sweet Potato Salad
2 sweet potatoes
2 corn on the cobs
1/2 sweet vidalia onion
2 jalapanos
2 tbsp fresh cilantro
1/2-1 lemon
1 tbsp honey
1/4 cup good olive oil
salt and pepper
Cook sweet potato in microwave for about 2 minutes on each side. Cut down the middle. Strip corn and get ready for grilling. Cut the onion into quarters, you will grill two of them. Brush the potatoes, corn, jalapenos, and onion with olive oil and grill until blackened grill marks on each side. Meanwhile, create dressing in bottom of glass bowl. Chop cilantro and add last 4 ingredients. Whisk together. When all items come off grill, chop potato into cubes, strip corn off cob, chop onion, and chop jalapeno stripping the seeds out. Mix in with dressing and serve warm alongside fish or chicken dish. Enjoy with Ermita de Nieve Verdejo.
Sounds Delicious :)
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