Wine with Mexican Food? (and a Rappel update!)

(Written March, 20, 2011)

There are certain people on this planet that I completely and whole-heartedly adore. I had the distinct pleasure of spending Saturday evening with not one, not two, but (count 'em) THREE such individuals!

Princeton + BYOB Mexican food + my own Rappel Cabernet + undeniably excellent company = ONE GREAT SATURDAY NIGHT!

So, I know what you are thinking (maybe)...Mexican food (Tortuga's Mexican Village, Princeton...rocks!!) with wine??? THAT doesn't work! (Ok, ok, ok....I was skeptical myself!) But let me tell you - it works, and quite well, too!

Aside: I had been dying to share a bottle of my homemade wine with my best friend, who would not only appreciate this "art" (as she calls it), but also provide "real-deal" feedback for me!

Ok, so back to the Mexican... The key to wine and Mexican food is matching the wine to the sauce. This is actually a good thing to think about always, when pairing wine and food. Red sauces tend to taste better with red wines; green sauces taste better with whites. We had a combination of fresh, delicious, flavor-laden cuisine: from braised beef burritos to chorizo enchiladas - and amazing, chunky pico de gallo!

As for the Rappel...it has gotten even better. With virtually no decanting, it is fairly smooth, with definite red berries, med-full body...it's tasty Cabernet! Again, the most amazing part is the transformation. The opportunity to experience this journey creates an awareness and almost intimacy with one's creation. The feeling is practically indescribable.