by Jill Gubesch
It’s hard to believe that a year-and-a-half has gone by since I became sommelier at Frontera Grill and Topolobampo. What a ride it’s been! I’ve had the opportunity to work with one of the best kitchens I’ve ever encountered, pairing wine with some of the most interesting and exciting cuisine around.
Who would have guessed that Pouilly Fumé would work so well with Chileatole Verde (green corn chowder with epazote), or that Tempranillo from Rioja would be a seamless match with Cochinita Pibil (achiote-roasted suckling pig in banana leaves)? Pairing wine with Mexican food has opened my eyes to a whole new world of possibilities. The palette of ingredients that we create from is unlike any other. But, happily, the complex layers of flavor in our cuisine are a natural match with the layers of flavors in wine, taking wine-and-food pairing to a whole new level.
I had the opportunity to travel several times last year. I couldn’t have asked for better tour guides than Rick and Deann Bayless for my first trip to Mexico. Their passion for the cuisine and culture are truly contagious, giving me a new-found appreciation for Mexican food and wine.
I also explored Spain’s wine country, starting in Penedes, then touring Priorat, Tarragona, Rioja, Navarra, and, finally, Ribera del Duero, where my trip culiminated with a visit to the prestigious Bodegas Vega Sicilia. I was impressed with the number of young winemakers who are bringing new life to some of the ancient Spanish winemaking traditions. Their wines are among the best I’ve tasted. Treated like royalty throughout my journey, I gained a more profound understanding of Spain’s (rather underappreciated) wines.
I can’t wait to see what new pairing horizons I’ll come upon this next year! Join me on the adventure. Salud!
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