From chilies to adobos that deliver the flavors characteristic of some of Latin America’s best-known cuisines—here’s how to pair them with wine.
More and more Latin American restaurants are opening in major cities like London and New York as well as in lesser-known places, such as Vilnius, Lithuania and Cork, Ireland, which all goes to show the growing interest in Latin-American culture and the revolution it’s causing in fine dining around the world.
But Latin America consists of 20 countries and covers more than 22 million km2, so it’s impossible to talk about a single Latin American cuisine. The wealth of products and the diversity of their flavors is as broad as the different ways of using the seasonings.
We have chosen four traditional flavors from four Latin American countries and suggest how to pair them with an appropriate wine.
Argentina: Chimichurri
When we think of Argentine food, we think of grilled meats, and it would be impossible not to mention the famous salsa called chimichurri, which adds so much flavor to them. This noble marinade consists of a mixture of chopped fresh parsley and oregano (other herbs may be included as well), as well as grated garlic, wine vinegar, olive oil, and salt and pepper. This particular combination of ingredients presents a challenge when it comes to (especially the garlic and vinegar) is to combine with wine (garlic and vinegar), but when it’s used as a marinade, both it and the meat become impregnated with smoky notes from the fire, making the pairing process much easier. Think rump roast with chimichurri and a glass of Marques de Casa Concha Malbec, whose notes of sour cherries, black plums, and blackberries, and sweet spices work wonders when paired with this flavorful meat.
Chile: Merkén
“Merkén,” a word that comes from the Mapuche language, Mapudungun, consists of crushed smoked chili pepper and coriander seeds and is widely used in Chilean dishes to add a characteristic spicy and smoky flavor. The presence of merkén is quite evident, so you need a wine that can stand up to the spiciness and smokiness without being overshadowed. Therefore, a full-bodied red wine with a spicy character, such as the Marques de Casa Concha Carmenere, is a great option. And to keep the pairing from seeming too spicy, serve the wine chilled—it really works. This type of wine also pairs well with other condiments with similar characteristics, such as the Mexican chipotle.
Perú: Ají amarillo
This little chili pepper, slightly spicy but with a very intense flavor, is possibly the most important and essential ingredient in Peruvian cuisine. Present in dishes such as ají de gallina, papas a la huancaína, causa limeña, and ceviche, to name a few, it delivers a deep herbaceous aroma whose spiciness depends on the way it’s prepared. With seeds removed and boiled, it’s much milder than when served fresh. Naturally, it’s quite spicy, so a slightly sweet white wine such as Riesling or Viognier can counteract the stinging sensation.
Mexico: Poblano chilies
Considering that there are more than 100 varieties of chili peppers in Mexico, we had to include at least one of them. The poblano pepper, whether stuffed or in sauce, stews or rice dishes, has an unmistakable flavor and is very popular in Mexican cuisine, due to its freshness, meaty texture, large size, well-defined flavor, and medium heat. A fun fact—when dried, it’s called chile ancho and is used to make moles. Here we recommend it green, used in preparations such as meaty stews, tomato sauces, or the famous chiles en nogada. With a creamy, spicy, and fruity flavor, this dish pairs very well with a rosé wine such as the Marques de Casa Concha Rosé, thanks to the fruity flavors of pomegranate used to top the chili and because it contrasts with the creaminess of its sauce.
