 French style wine paired with Mexican fare? Yep. It turns out that the wines of Sanglier Cellars matched up brilliantly with the menu of El Farolito. These four pairings proved to be entirely enjoyable: 2013 Blanc Du Tusque + Queso Fresco The Queso Fresco comprised of Roasted (fresh) Mexican Cheese with Cucumber was gorgeous with this Viognier, Chardonnay, Sauvignon Blanc & Roussanne blend. The wine mirrors 'sunshine in a glass' with bright flavors and beautiful acid balanced with wonderful weight. 2012 Russian River Valley Pinot Noir + Pork Barbacoa Matched up with a dish of slow cooked pork, chile haujillo, garlic & onion, this Pinot was perfect with aromatics and flavors of ripe noir raspberry and violet paraffin. 2012 Boar's Camp Cuvee Rhone Blend + Chile Verde Pork marinated in tomatillos, onion & garlic sauce works very well with a blend that's seamless on all levels with a balanced integration of all varietals. 2010 Folded Rock Syrah + Pork Mole In a word, this pairing was "AH-MAZING". A magical moment was manifested by this Syrah from Kemp Vineyard and mole from El Farolito. A huge thanks to Harold at Wine Country Walking Tours for orchestrating this incredible experience, a shout-out to Mike Madigan, author of Bottledaux, for explaining each with with refined eloquence and a sincere thank you to Logan for a sipworthy surprise. Cheers,  |
