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Food and wine go well together. The right food enhances the flavors in the wine and wine is the perfect complement for food.
The assumption runs deep: Mexican food calls for beer or margaritas. Wine seems wrong somehow, too European, too delicate, too fancy for a plate of tacos or a bowl of mole.
The assumption is wrong.
Olives, with their characteristic, slightly acidic flavor, are used as appetizers, in salads, pasta sauces, pizzas, in robust meat and chicken dishes, with vegetables such as eggplant, tomatoes. Olive oil is used in cooking, salad dressings and sauces.
Tequila in some form has been made for centuries. The Aztecs as far back as the 1st century AD produced a milky brew from the local agave plant. The Spanish, who landed in Mexico in the 16th century, discovered a type being made by the local Ticuilas Indians, from whom the name derives.
With many interesting ingredients and the best of Old World cuisine incorporated to the local ways, no wonder food in America is mouthwatering. Have you discovered tacos, soul food or Alaskan salmon? Be adventurous and try.
The variety of people in this continent shows in African cuisine reflecting the diversity of African food culture across different regions.
India is an ancient land full of rich, vibrant cultures blended together. The same could justifiably be said of its cuisine. Indian food is as diverse as the gods of that exotic land and each speaks in a different voice.
What Indian cuisine dish is complete without some chutney? Not many. This delicious fruit-based spread is more than mere jam - it is a jamboree of healthy flavor.
The unexpected journey of Indian wine, key vineyards, unique grape varieties, and how the Asian market is making a global impact.
