The most common avocado recipe, guacamole has crossed the borders of Mexico to conquer the world. Maybe breakfast is too early but if you serve it any other time should it go with rosé wine, white wine or beer?
THE AVOCADO RECIPE THAT IS ALL THE RAGE
Made with avocado, fresh chilli, coriander, onion, tomatoes and lemon juice, guacamole is extremely easy to prepare. This classic of Mexican cuisine, more precisely of Aztec origin, has crossed time and borders to become one of the most popular dishes throughout the world.
In Mexico, it is found in typical dishes: tacos, quesadillas, tamales... Often savoured with the classic crunchy corn chips. A delight for vegetarians and those who are devoted to the avocado. It's hard to resist...
WHAT TO DRINK WITH GUACAMOLE?
With this spicy dish, especially if you've been a bit heavy-handed with the chilli, the accompanying drink is chosen for its freshness and thirst-quenching qualities. The chilli, which you should handle with care, is well known for warming the taste buds... Note that drinking too much does not soothe the palate, and may even inflame it further. So even taking small sips its a real challenge to pair it well with a drink...
If you like a good glass of wine as an aperitif, here are some tips: the aperitif is only the prelude to a meal, so it seems obvious to protect the taste buds. Spicy food requires the same kind of wines: aromatic power, but not too tannic. The tannins, too harsh, will scratch the palate, and with chilli it is risky, you will have the sensation of spitting fire!
Go for dry white and rosé wines, without tannins, or less. Avoid wines aged in barrels with very woody notes. Their overly pronounced charisma would destroy the richness of the flavours by trying to dominate. Spicy dishes are best served with a lively, textured, long-lasting wine. There's no need to race for spicy flavours, even if they assert themselves naturally on the palate. Instead, look for exuberance through the freshness of the aromas and especially that they persist in the mouth. Finally, favour young wines, with a nice freshness to counter the fatness of the avocado.
Those who opt for beer make the most common pairing: it is after all the most universal drink! And Mexicans often open a refreshing beer at mealtime. There are a few rules to follow, however: bubbles warm up the fiery effect of the chilli, and some may appreciate the highly stimulating effect on the palate... To not agitate the taste buds, one should choose light, hoppy beers. Somewhat acidic, they delight fans of dry and herbaceous beers. The complementary effect should be used to counterbalance the strong flavours of the guacamole. Finally, avoid beers with too much alcohol, which can blur the flavour profile, unless you are a fan of spicy beers.
HONOURING ROSÉS AT THE APERITIF
Wines from southern regions reveal enough intensity to stand up to the chilli, while their fruity side helps to enhance the exotic flavours of the condiments. Provence, Languedoc-Roussillon, Rhône, South-West, Corsica, we therefore bet on the flavours of the South with quite powerful and vinous aperitif rosés, such as a Tavel AOC or a Mourvèdre blend.
Often used to enrich other grape varieties, Mourvèdre is used in the composition of rosé wines, prolonging the freshness and enriching the aromas. It produces wines that are long on the palate, fleshy, solid and with good ageing potential, like Bandol, where it is the king of the appellation. These rosé wines are tannic, structured, aromatic and rich in alcohol. They offer aromas of black fruit, pepper, laurel, garrigue and fine spice flavours. The vigour of the Bandol AOCs, which are made from the bleeding of the Mourvèdre grape, is therefore to be preferred. These spicy, structured wines, more powerful than the other rosés of Provence, are suitable for spicy dishes. Our selection :
• TRADITION ROSE - DOMAINE LA SUFFRENE
• BANDOL ROSE - DOMAINE DE LA BEGUDE
• BANDOL ROSE - DOMAINE LA BASTIDE BLANCHE
• BANDOL - LES ADRETS ROSE - MOULIN DE LA ROQUE
Stay in Provence, to discover other rosé wines of great intensity. Generous rosés with marked aromas are the must-haves of the region. Enjoy a classic that deserves its medals, ideal with slightly spicy world cuisine: the vintages of the Domaine des Diables, which we enjoy every summer with the Made In Provence range.
RHONE: TAVEL A VINOUS ROSE
Let's continue our tour of France's rosés to the Rhône Valley. The structured side of a Tavel AOC will support the spicy flavours of the guacamole. These wines with their assertive character, rich and generous, are powerful on the nose as well as in the mouth, enough to flatter the palate without tiring it. A moment of freshness guaranteed! Let's not leave the region without mentioning a beautifully textured rosé, a benchmark from the Rhone Valley by E. Guigal.
LANGUEDOC: The essential aperitif rosés
Hop across to Languedoc. It's impossible not to fall for the Bergerie de l'Hortus rosé: a delight, also made from Mourvèdre! How can you resist these bottles: Côté Mas and Les Pieds dans l'Eau... made for exotic cuisine.
• COTE MAS ROSE AURORE - DOMAINES PAUL MAS
• BERGERIE DE L'HORTUS ROSE - DOMAINE DE L'HORTUS
• LES PIEDS DANS L'EAU - ALMA CERSIUS
CORSICA: Characterful
Let's cross the Mediterranean to Corsica. One of the traditional Corsican grape varieties, Nielluciu, rich in tannins guarantees a nice aromatic freshness, slightly spicy.
WHITE WINES AND GUACAMOLE
The stimulating tension of a Gewürztraminer
In addition to its freshness, "Gewürz" in German means "spice". High in bouquet, spicy and full of power, this grape variety has enough character to assert itself on a freshly spiced dish. While white wines can easily seem flat on a spicy dish, our experts suggest two wines that stand out for their stimulating tension of freshness and spice. These are balanced, lively Gewürztraminer wines marked by a beautiful salinity.
• GEWURZTRAMINER ZINNKOEPFLE SINNELES - DOMAINE ERIC ROMINGER
• GEWURZTRAMINER RESERVE - DOMAINE TRIMBACH
The vivacity of Sauvignon
Sauvignon Blanc gives aromatic wines marked by citrus and mint notes which go very well with the avocado. The minerality contrasts with the fatness of the avocado. Sauvignon Blanc variety is also found in the Entre-Deux-Mers region. These dry and aromatic wines have a natural balance which they owe to the blend of Sauvignon with the delicacy of Muscadelle and Semillon. It gives rather fruity, light, nervous wines with sometimes an exotic touch. Our experts offer you an expressive, round, supple wine with a good length. Freshness and thirst-quenching guaranteed!
• ENTRE-DEUX-MERS - CHATEAU TURCAUD
The lemony aromas of Torrontes
Considered the signature white wine of Argentina, Torrontés is characterised by its intense aromas of tropical fruits and white flowers. It can be compared to Gewürztraminer. Torrontes gives wines with a medium alcohol content that should be drunk young in order to retain the freshness and the varietal aromas. Our experts have chosen two cuvées with very flowery aromas. Fragrances of lemon, peach and jasmine come to jostle your palate pleasantly. A very fresh attack on the palate and a lingering finish, that's what you want with guacamole.
BEER: BRING ON THE TARTNESS OF HOPS
Our experts offer you light, hoppy beers. With their herbaceous taste, they counterbalance the strong flavours of the guacamole.
A little tip: put your glasses in the fridge so you don't lose the freshness of your beer!
RECIPE
Preparation: 10 min | No cooking | Serves: 4 - 6
INGREDIENTS
- 4 firm, ripe avocados
- 1 small jalapeño chilli pepper
- 1 lime
- 1/2 onion
- 1 tomato
- 1 bunch of coriander
- 1 tablespoon of olive oil
- salt
PREPARATION
1. Chop the onions.
2. Chop the coriander.
3. Squeeze the lime.
4. Chop the chilli, taking care to remove the seeds.
5. Open the avocados in half, keep one stone, remove the flesh with a spoon and mash it with a fork in a bowl.
6. Mix the avocado flesh with the onions. Add the chilli and coriander to taste.
7. Pour in the lime juice and oil and mix.
8. Remove the seeds from the tomatoes and dice them. Mix into the bowl.
9. To prevent the guacamole from oxidising, leave the stone in the bowl and keep in a cool place until ready to serve.
Enjoy in traditional Mexican dishes, or with corn chips.
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