Many thanks go out to Morgan Twain-Peterson and Chris Cottrell of Bedrock Wine Co. for bringing some killer wines to our producer dinners that we held last week in Abajo, our cellar dining room. For me, the highlight was the pairing of Bedrock’s Evangelho Heritage Red (composed of roughly 40% Carignane, 38% Mourvedre, with the remainder Zinfandel, Palomino, Alicante, and Mission), with a version of Chiles en Nogada, a classic fall dish. It is traditionally eaten on September 16, Mexican Independence Day (Grito de Dolores), because the dish contains the three colors of the Mexican flag: red, white and green.
This is a complex dish, featuring batter-fried chiles stuffed with a sweet and savory mixture of ground pork and beef stewed with tomato, dried fruit and baking spices. To add to the “baroque” nature of this dish, it is topped with a creamy nut sauce and sprinkled with pomegranate seeds and parsley. The dish itself is a study in contrasts, savory and sweet, hot and cool, creamy and piquant. The Evangelho brings similar complexity to the table, with pomegranate and spice notes to complement, and great acidity to cut through the richness of the picadillo and creamy sauce. More evidence that Mexican food and great wines can make wonderful partners!