Last night we had a group of avid outdoorsmen (and one turophile (cheese connoiseur) from New York) join us for “slap you in the face reds.” This was the descriptive phrase used by our guests to describe the type of Malbec they wanted to drink.
The interesting thing for us was the discussion about the potential combination, though, of the signature white from Argentina, Torrontes, with various fishes. With great conviction, our outdoorsmen decided that Torrontes best suites Salmon and not Halibut, due to the more delicate nature of the latter, and the slightly more oily and sturdy nature of the former (guys, correct me if I’m wrong).
And that got me thinking about food combinations with our wines and wines in general. I think that the philosophy must remain one of trial and error. The subjective nature of the palate and the fact that it evolves can only lead us to this conclusion. So I would love the feedback of the group regarding an actual taste test with the Torrontes and fishes.
Mucha suerte! (Good luck)