Mexican Food

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Mexican Food

08-11-2002, 11:48 AM,

Botafogo Offline

Wine Whiz

Posts: 1,328
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Joined: Jan 1999

Out here where we have the luxury of being able to argue the merits of Oaxacan vs Yucatan vs Puerto Vallarta style we have found that dry spicy Roses from Spain and Italy make dandy pepper quenchers. Prosecco has its fan club as well when served with Mariscos and big, zesty reds from the south of France or the North of Italy are great with goat and pork dishes.

Cheers, Roberto

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[No subject] - by - 08-11-2002, 11:37 AM

[No subject] - by - 08-11-2002, 11:48 AM

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