This time, leave the beer in the refrigerator. Cabernet Franc is really tasty with Tex Mex.
Also, make our own salsa sauce. You won’t regret it. The colors are brighter, the taste is zingier, the texture livelier. The ingredients are easy to find at the grocery store and don’t require any cooking. The basic recipe is a cinch– chop and macerate plum tomatoes or tomatillos, garlic, red bell peppers, jalapeño or serrano peppers, red onions, cilantro, lime, olive oil and salt. (Tomatillos look like small green tomatoes in husks. Jalapeño peppers are medium hot, and the reds are riper and sweeter than the greens. Serrano peppers are very hot, and the reds are also riper than the greens.)
Believe it or not, salsa outsells ketchup in the US. It’s versatile and tasty as a dip or condiment with eggs, sandwiches, burritos, tacos, fajitas, tamales, enchiladas, grilled food. Its tomato base goes well with Bouquet Cabernet Franc, which is fresh and fruity, with some spice.
Quesadillas prepared with cheddar, spinach and peppers make a great match with Cab Franc. Cheddar cheese is often melted on Tex Mex dishes, and makes an easy pairing. Other nutty, creamy and firm cow’s milk cheeses go well with Cab Franc, too.
Black bean soup and chili lentil soup are delicious with Cab Franc, too. Black bean soup is a “meaty,” full-bodied soup that goes well the tannin of a red wine. Vegetarian chili lentil is more delicate, and the tomatoes in the soup complement Cab Franc.
There are many fast, economical, filling, informal and filling Tex Mex dishes. Spruce up a take-out meal with Cab Franc. Or, turn some quick-and-easy home-prepared dishes into a festive meal with a refreshing local wine.