Wine & Food Pairing
Combining food and wine is a little bit art and a science, but when there is a good match, the result can be extraordinary.
We selected 5 of our favorite dishes and equipment Tin Jo put their palates 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 several extensive tests among ourselves, customers and our partners, including: Isabel Rodríduez, sommelier of HA & com, and Michel Amiroff, nationality, arrived at the following pairings.
Now we offer them a special package price so they can enjoy a marriage made in heaven. ” Palak Paneer with Casillero del Diablo Sauvignon Blanc spinach and cheese fried in a sauce of garlic, ginger and cumin. The acidity of sauvignon highlights the tray and cool the spice. Generate a balance simbiótico.wine_pouring_resize
Shrimp Pad with Bouchard Krapao Ainé Cuvée mini sauteed with basil and vegetables in a sauce of aromatic beans. This refreshing light wine and gives a perfect balance with the lightness of the vegetables and shrimp.
Kung Pao Chicken with Chardonnay Trio sauteed with vegetables and cashew nuts in a sauce of sherry and garlic
served in a basket tiquizque. The fruit of the wine is highlighted with the plate. Both are enhanced. The wood feels balanced with cashew nuts.
Pad_ThaiTeriyaki Tenderloin 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 of wine.
Masama Curry Tenderloin with Merlot Navarro Correa tenderloin stew with potatoes and peanuts in curry and coconut milk Masama. The oak contributes notes of vanilla and coconut something that involves the smoothness and creaminess of the dish.
We hope you enjoy them as much as we enjoy!