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Reply to "Cuban Food and Wine"

i tend to like fruity, crisp whites with Cuban foods because the pepper & spice, its really hard for me to pair reds with this kind of food, esp if i havent had it before... though low tannin red, acidic reds have worked... to be honest, almost as much as a nice white, i just grab a bottle of inexpensive Rose or NV Champagne to have something crisp & refreshing
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