Solear with nachos
Manzanilla Solear
Winery Barbadillo
www.barbadillo.com
D.O.: Manzanilla from Sanlúcar de Barrameda
Grapes: 100% Palomino Fina
Ageing: 6 years with the system of agers and soleras.
Price: 6 €
Excerpt from the book “Pairings of spanish wines with exotic cuisines”.
Click to see the preparation of these dishes, in American recipes.
The system of "criaderas" (agers) and "soleras", also called "biological ageing", would take a long time to explain, but the important thing is to taste that wonder achieved after several years in wood.
There is no trace of the primary aromas of the grape, which is rather neutral itself, but in nose we can perceive some extremely elegant flowery notes, which get enhanced in mouth together with that almonds hue and iodized, salty nuances that remind us of the nearby sea and an extremely dry taste, almost surprising taking the perceived aromatic load into account.
It is advisable to consume this wine very cool to strengthen its low acidity, so only the sip that is going to be drunk immediately must be served in the glass.
Nachos
Despite the misinformation that prevails in our society due to the commercial interests of large food chains, nachos are neither triangles of fried corn nor other industrial extravagances. Nachos are simple corn (sometimes wheat) tortillas, grilled with Cheddar cheese and some slices of jalapeño pepper.
Nachos, as well as the other dishes served as "antojitos", were the traditional snacks consumed between meals and in food carts, but the success of Mexican cuisine around the world has made restaurants serve these creations as combo-plates or even as tasting menus, a pleasant option for all of us who do not know so many strange names.
Pairing
I have been trying to bring manzanilla to the table for more than thirty years, because it is such a wonderful wine that can turn simple snacks into a gastronomic feast, so I will stay in that track, this time with such an enjoyable way of eating as "antojitos", sharp, powerful, sometimes spicy tastes that call for a companion that does not allow itself to be intimidated and can succeed in every challenge.
Nachos are already usual in that new Mexican gastronomy adapted to different countries and are usually the starters, so I suggest analyzing the pairing with them; it is really pleasant to see how manzanilla behaves with such a difficult preparation, with that strong taste, greasy and spicy at the same time. A sip of fresh manzanilla will balance your mouth keeping all its ageing aromas intact.