I am going to a multi-course gormet dinner of Cuban food in a friend's home. I believe that the main dish is some type of chicken. I offerred to bring the wine. Any suggestions on wine that pairs well with Cuban food?
Original Post
While PH is right in that you can't accurately pair a wine unless you know the specific dish, I will add that I usually find Spanish Tempranillo and Grenache based wines pair well with the Cuban style chicken and pork dishes, which I am very familiar with living in S. FL. I believe that Pinot would be a little too light to match up to the starchy sides of black beans and rice.
MOST of the Spanish wines would pair well, as well as SOME of the OZ shiraz. I tend to agree with vinole on the choice of a Tempramillo, or something similar. Not sure of what is really being served, you shouldn't go wrong with such a choice. Maybe an 03, as the 04's seem to be benefiting from a little time. This, of course, is speaking very generaly.
This is a tricky question, actually. I was in Cuba (legally)in 2001. The food there is incredibly bland, because spices are very expensive and they are quite poor.
Every meal had either beans and rice, or, sometimes rice and beans.
But, how your friends are going to prepare the food is another question.
My guess is you are looking at alot of starches and the food tends to be heavy. You might get some foods with peppers.
Let us know how it works out.
quote:
Originally posted by irwin:
This is a tricky question, actually. I was in Cuba (legally)in 2001. The food there is incredibly bland, because spices are very expensive and they are quite poor.
Every meal had either beans and rice, or, sometimes rice and beans.
But, how your friends are going to prepare the food is another question.

My guess is you are looking at alot of starches and the food tends to be heavy. You might get some foods with peppers.
Let us know how it works out.


I have been in Cuba too. The cuban food you get in the US has nothing to do with the food in Cuba. In addition to the rice and beans, and the beans and rice, the other abundant ingredient that I remember from my trip to Habana was eggs (scrambled for breakfast, boiled for lunch and either for dinner).

I agree with Vinole, for the cuban food served in So Florida I wouldn't bring a Pinot Noir. Tempranillo and Garnacha pair well.

Let us know what the menu was and enjoy.
quote:
Originally posted by jimf:
Does a Spanish Albarino work?

jimf, A few weeks ago I grilled a pork tenderloin that was marinated and basted in Mojo sauce. I added chipotle peppers in adobo when I was making the sauce although I am not sure how authentic that really is for Cuban Cuisine. Regardless, it was quite tasty. Albarino would have worked well with this as it would with other foods that have a bit of heat. I would also consider a German Riesling if thinking about a white.
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
How can you possibly generalize regarding the wines to have with Cuban food? Cuban dishes, like those from numerous other regions, exhibit great variation is spice and substrate. I've visited several Cuban restaurants in the Calle Ocho area of Miami and have had dishes so varied as to preclude such a generalization.
I orefer to drink what the average Cuban drinks - GRand Cru Burgundy and Classified Growth Bordeaux. The wealth and prosperity those folks experience in their utopia allows them to enjoy the finest of everything on a daily basis. When in Havana, do as they do.
quote:
Originally posted by cdr:
I orefer to drink what the average Cuban drinks - GRand Cru Burgundy and Classified Growth Bordeaux. The wealth and prosperity those folks experience in their utopia allows them to enjoy the finest of everything on a daily basis. When in Havana, do as they do.

Pathetic – deriving entertainment by aiming sarcastic comments at the poor. Roll Eyes
quote:
Originally posted by PurpleHaze:
Altaholic - That comment was aimed directly at Fidel and his minions, not the poor bastards living under his dictatorship.
PH

PH, I can see that now. I guess that I am accustomed to the postings of cdr that condemn people that are not the same as he is.
The best alcohol to be had in Cuba is the Bucanero beer, which can stand up to the best microbrews here in the states. Like most local beverages from most places in the world, it seems to pair well with most of the local dishes. Obviously, you can't find it here though. If you want a white wine, I think a white Rhone would pair nicely with many cuban chicken dishes that do not use tomato based sauces.
Hello Everyone...I was wondering if you could suggest some wine that would go with this menu. This is for my engagement party and I wanted to buy the wine separately from the restaurant, but I really don't know what goes with the food. I've included the menu below. Your help would be much appreciated!


Caribbean Salad
A blend of seasonal mixed greens served with fresh Mango slices, drizzled with our House Creamy Balsamic dressing.

All entrees are served with "Congris" (mixed black beans & rice, simmered with pork tenders), Plus "Maduros" (fried ripe plantains),

The "Cubano" Sirloin
BLACK ANGUS Sirloin of beef (10oz.) tenderized, then sautéed with our garlic "Mojo" juice,
fresh parsley & lemon juice, topped with grilled onions.

Saffron Chicken Fricasè
Bone-in breast of chicken slow-simmered
with skinless potatoes in light tomato white wine saffron broth.
Served with steamed white rice & "Maduros".

Salmon "al Albarino"
Fresh fillet with scallops in a reduced "Albarino" white wine sauce, sliced
congrats on the engagement and welcome to the WS Boards, ALW.

For the salad, particularly since it is an engagement party, you'll want some sparkling wine. I've been drinking the Domaine Carneros Brut lately, and would think that would go nicely. (It's about $18 or so per bottle)

The sirloin: I'd suggest a cabernet. To keep the cost down, you might consider the Horse Heaven Hills Cab from Washington. Columbia Crest makes it I think. It's readily available and it's about $15 I think.

The chicken and the salmon: Generally, I like to pair a food that is cooked in wine with the same wine in which it is cooked.

The S. Florida folks might have some better ideas.

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