(new) Mexican Food & Wine
Towards the end of last year, one of my favorite haunts bombed out and failed to pass the mustard during its inspection. And I haven’t been brave enough to return and risk catching a whiff of the East Amazon, z-Nola stomach bug. YET. Until then…which by that I’m thinking not anytime soon…I needed to assuage a south of the border, good-ole boy hankering for some savory enchiladas.
Although I began my typical taqueria spread with a few Modelo Especiales, I figured the non-grazing segment of dinner (that involved a first crack at enchiladas) deserved a little celebratory clinking of the glasses. So we popped a bottle of the finest valued bubbly that New Mexico – as in the state of New Mexico- has to offer, the quarter century old Gruet Winery Blanc de Noir.
On its own this Pinot Noir based, southwest sparkling wine is a keeper. Its solid citrus core is balanced with some creamy texture and a crispy, cracker-like finish. But mix it with some festive and dinner-appropriate guava juice and you have a great twist on the old school mimosa or Italian Bellini. Suffice to say, we liked the drink well enough to dub it the New Mexico Mimosa.
And not by accident, the sweet nectar of the guava juice was a refreshing chaser to some savory but very spicy enchiladas. My music doctor would recommend enjoying this pairing with a little title befitting tune from the Fountains of Wayne!