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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.

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