Food and Wine Pairing
Combining food and wine is a little art and a little science, but when there is a good pairing, the results can be extraordinary.
We selected five of our favorite dishes and equipment Tin Jo put their palates to work. For two weeks in a row, we tested each of the dishes with different wines. It was hard work, a lot of concentration and deliberation. After some extensive testing between us, with customers and with our partners, including: Isabel Rodríduez, HA & com sommelier, and Michel Amiroff, La Nacional, arrived the following pairings.
Now we want to offer them a special package price so they can enjoy a marriage made in heaven ". Palak Paneer with Casillero del Diablo Sauvignon Blanc fried spinach with cheese in a sauce of garlic, ginger and cumin. The acidity of the sauvignon highlights the spicy dish and cool. Generates a symbiotic balance.
Shrimp Pad Krapao with Bouchard Aine Cuvée mini sauteed with basil and vegetables in a fragrant bean sauce. This light wine refreshes and gives a perfect balance with the lightness of the vegetables and shrimp.
Kung Pao Chicken with Chardonnay Trio sauteed with vegetables and cashews in a sauce of sherry and garlic,
served in a basket of tiquizque. The fruit wine is highlighted with the dish. Both are enhanced. The wood feels balanced with the cashew nuts.
Teriyaki Tenderloin with Santa Rita 120 Carmenere parrillado tenderloin in ginger sauce, garlic and sherry, slightly sweet. The wine intensifies the spices in the dish. The highlights tenderloin while red fruit notes of the wine.
Curry masaman Navarro Correa Tenderloin with Merlot tenderloin stew with potatoes and peanut curry and coconut milk masaman. The oak contributes notes of vanilla and coconut something involving the silkiness and creaminess of the dish.