Food and Wine Pairing
Heavenly Pairings
Combining food and wine is a little bit art and a science, but when there is a good match, the result can be extraordinary.
Select 5 of our favorite dishes and equipment Tin Jo put his palate to work. For 2 weeks straight, we tested each of the dishes with different wines. It was hard work, a lot of concentration and deliberation. After some extensive testing with us, with customers and with our partners, including: Elizabeth Rodríduez, HA & sommelier com, and Michel Amiroff, La Nacional, we come to 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 and cheese in a sauce of garlic, ginger and cumin. The acidity of sauvignon highlights the tray and cool the heat. Generates a symbiotic balance. 
Shrimp Pad Krapao of Bouchard Aine Cuvée sauteed with basil and mini vegetables in a sauce of aromatic beans. This light wine refreshes and gives a perfect balance with the lightness of the vegetables and shrimp.
Kung Pao Chicken with Trio Chardonnay sautéed with vegetables and cashew nuts in a sherry sauce and garlic
served in a basket of tiquizque. The fruit of the wine is highlighted with the dish. Both are enhanced. The wood feels balanced with the cashew nuts.
Teriyaki Steak with Santa Rita 120 Carmenere grilled tenderloin in ginger sauce, garlic and sherry, slightly sweet. The wine intensifies the spices in the dish. The steak at the same time highlights the red fruit notes wine.
Curry masaman of Navarro Correa Tenderloin with Merlot tenderloin stew with potatoes and peanuts in masaman curry and coconut milk. The oak gives hints of vanilla and coconut something that involves the smoothness and creaminess of the dish.
Good appetite!
