Mexican Menu Questions/Wine Pairing Questions

This Sangria from my favorite Cafe Madrid is not very sweet and quite good

Cafe Madrid Sangria
(Serves 6)

1 bottle full-bodied Spanish wine (preferably Torres Sangre de Toro)
1/4 cup orange juice
1/2 cup Triple Sec
1/2 cup Spanish brandy
Sugar (a few tablespoons to taste)
1-2 cups club soda (depending on how strong you want it)
Orange slices

Mix together all ingredients (except club soda and orange slices), and let it sit for a few hours. When ready to serve, add cold club soda and ice cubes. Add orange slices to garnish. Serve very cold.

 
Aha! I finally found Dawn's recipe. So, since it's a green enchilada sauce (tomatillos),

Then,

"Explore Côtes du Rhône, lighter California Syrah, (soft, youthful fruit) or Alsatian Riesling (fruity with good minerality)."

As per Bayless' Wine Pairing Guide I posted above.

 
Rec: Black Bean Salsa. This is delicious!

BLACK BEAN SALSA

3 TBS canola oil, divided or 3 TBS olive oil
2 TBS fresh lime juice
¼ tsp salt
¼ tsp coarse black pepper
1 cup frozen corn kernels, thawed
¼ tsp ground cumin
1/8 tsp cayenne pepper
1 (15-oz) can black beans, drained and rinsed
¾ cup chopped red pepper
¼ cup chopped red onion
2 TBS chopped cilantro, if desired

Preparation Directions

Whisk 2 TBS oil, lime juice, salt and black pepper in large bowl. Heat remaining 1 TBS oil in large skilled over medium-high heat. Add corn and cook until golden brown, about 4 minutes. Add cumin and cayenne pepper cooking until fragrant, about 30 seconds. Transfer to lime juice mixture; add beans, red pepper, onion and cilantro. Toss well.

 
Great Suggestions

Great suggestions and I will keep this chart on hand for future experiments.

 
On the contrary, "gringo" sangrias are made very sweet but an authentic sangria has just a touch of

sugar for balance. Fresh citrus and other fruit juices contribute just enough sweet to take the edge off.

I grew up in Arizona, schooled in San Diego (and Ensenada, Tijuana and Cabo) and presently live in LA. Haven't come across many Mexican restaurants that don't offer a couple of different sangrias. Some of 'em are as sweet as soda but the good, non-tourista versions are simply fruity and refreshing.

 
Here is a non-alcoholic beverage that would go good with your dinner. REC: Cucumber Lemonade

Refreshing Cucumber Lemonade

By Boonyas mom on August 02, 2006/RecipeZaar

timer
Prep Time: 5 mins
Total Time: 5 mins
Servings: 4

Ingredients

2 English cucumbers
1 cup lemon juice ( fresh is best but whatever)
3/4 cup sugar
4 cups water

Directions

Peel and chop the cucumbers.
Place cucumbers in blender with water and sugar and blend until very smooth.
Add lemon juice and blend again.
Pour into frosty glasses and enjoy!

http://www.food.com/recipe/refreshing-cucumber-lemonade-180281

 
REC: Cook's Illustrated Best Sangria

2 large oranges, washed, one orange sliced, remaining orange juiced
1 large lemon , washed and sliced
1/4 cup sugar
1/4 cup triple sec
1 (750 ml) bottle fruity medium-bodied red wine

Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute.

Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.

Before serving, stir briskly with a spoon to redistribute fruit and pulp.

My tweaks: I usually add another 1/4 cup freshly squeezed lemon juice to the mixture and the original recipe calls for you to add ice cubes to it, but I never do.

 
I'm not a beer drinker, so I always choose Sangria----or a Margarita.

I think a pitcher of Sangria would be a nice choice for wine drinkers, or don't hate me, but I like a slightly sparkly Lambrusco. Italian, but I think it's nice with spicy Mexican as well.

 
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