Tonight I paired a Loire chenin blanc with a homemade carnitas burrito w/ heirloom Rancho Gordo beans and pineapple salsa. It worked so perfectly. The Samur had floral and yellow apple notes, chalkiness, and excellent acidity. It was hefty enough to stand up to the fat in the carnitas, and the acidity of the wine and the pineapple salsa just sang beautifully together. Going to explore more chenin as a Mexican food pairing!
by CoolEmergency6248
8 Comments
Yum!
Hell yeah 👍
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Midi (formerly clos de midi) is a QPR monster. I’ve always got some on hand. So good.
Absolutely love this producer and both his Chenin and cab franc. Glad you enjoyed!
Edit: a word
Yum! Thanks for the inspo!
Love chenin blanc — specifically Vouvray
Hell yes, do it all the time. And Austrian Riesling.