Posted October 13, 2013 by Jeremy Smith in Kitchen-Bed-Bath

Daring pairings: making a match of food and wine

No matter whether you&rsquore a educated chef or merely get pleasure from cooking at residence, there&rsquos often a specific quantity of trepidation at the believed of possessing guests for dinner. Do you go out on a culinary limb and serve one thing impressively daring, or do you play it safe with a attempted and accurate menu? If you choose to take a possibility, how daring are you? And, if your menu is an adventure for the taste buds, what wine do you pair with it?

Not too long ago, malbec received praise for getting a versatile wine and a excellent option for food pairing. In fact, when surveyed, far more than half of culinary specialists agreed that malbec pairs with a lot of kinds of foods. No matter whether you&rsquore serving one thing wildly daring, such as 5-spice crusted quick ribs with miso black garlic jus, or something mildly daring, like rigatoni with spicy salami and tomato sauce, you can&rsquot go incorrect pairing it with malbec.

Alamos Malbec, America&rsquos most preferred malbec, is grown in the foothills of the Andes Mountains in Argentina. The result is grapes that combine bold layers of flavor and superb natural acidity for a wine that pairs beautifully with just about any meal.

“Our special developing circumstances of intense sunlight and cool evening temperatures make malbec grapes with outstanding flavor making the wine very versatile for pairing with meals,&rdquo says Alamos Winemaker Felipe Stahlschmidt.

Entertain with confidence by leaning on malbec&rsquos versatility. Consider pushing the culinary envelope, and pair malbec with daring cuisine, such as this recipe for Manchego and Chorizo-Stuffed Piquillo Peppers. Your guests will be impressed (and your reputation in the kitchen preserved). For a lot more daring pairings, check out www.tastingtable.com/alamos.

Manchego and Chorizo Stuffed Piquillo Peppers

Pair with Alamos Malbec

Prep time: 30 minutes

Cook time: 25 minutes


1/two pound smoked firm Spanish chorizo, chopped

3/4 cup chopped onion

two cloves garlic, minced

1/2 cup seeded, chopped tomato

1/3 cup Alamos Malbec

1/4 cup chopped yellow bell pepper

1/2 teaspoon smoked paprika

1/2 teaspoon chili powder

1/two cup shredded Manchego cheese, plus extra for topping

12 canned or jarred piquillo peppers, nicely drained (might substitute roasted red bell peppers if piquillo peppers are unavailable)


Preheat oven to 450 F. Cook chorizo, onion and garlic in a large skillet over medium heat for 10 minutes or until onion is soft, stirring often. Stir in tomato, malbec, yellow bell pepper and seasonings and cook for 10 minutes far more or until all excess liquid has cooked off. Stir in cheese. Fill piquillo peppers with equal amounts of filling and place stuffed peppers in a shallow baking dish. Sprinkle with additional cheese, if desired, and cook in preheated oven for 5 minutes or till peppers are hot and cheese is melted.

Makes six appetizer servings.

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Jeremy Smith