¡Viva Bordeaux! – Latin Cuisine Meets Bordeaux Wines

FILED UNDER: Food and Wine Recipes, Wine 101

Viva Bordeaux

When it comes to food pairing, Bordeaux wines offer a versatile range of notes and body that can compliment any culinary combination.  It turns out one obvious (traditional cuisine of the Bordeaux region is heavily influenced by Spanish and Basque flavors)  yet unexpected union exists between Bordeaux wines and Latin-inspired fare. 

Need to eat it to believe it? This month, we enlisted the help of Chef Doreen Colondres, cocina latina extraordinaire, to offer up a few easy, at home recipes to pair with a range of affordable Bordeaux. 

Below, check out Chef Colondres’ mouth watering recipe for “Pork Linguine Pasta in Three ‘Chiles’ Sauce” paired with our 2009 Château Lyonnat (SRP $27) or download the full ¡Viva Bordeaux! recipe guide, available in both English and Spanish.

Give these recipes/wines a whirl and make sure to post a photo of your culinary creation on Twitter/Instagram/Facebook with the hashtag #vivabordeaux. 

Happy pairings!

Serves 4
An extremely rich, flavorful, elegant, and satisfying dinner recipe for any day or occasion. The sauce used to cook the pork is the same for the pasta, which makes it easy and intensifies its flavors. The secret ingredient is the easy to-make combination of 3 different Mexican dry chiles: “guajillo”, “pasilla”, and “ancho”. The way I cook the chiles, the sauce is not spicy, but if you prefer a little “kick”, just keep a few chile seeds in the sauce. You can find these in the dry Mexican or Latin section at any grocery store.
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  1. 1 pound of linguini pasta
  2. 3-4 pounds of half of a small
  3. pork shoulder
  4. 2 ancho chiles
  5. 2 guajillo chiles
  6. 2 pasilla chiles
  7. 1 red onion cut in 2 pieces
  8. 8 garlic cloves
  9. 4 pear tomatoes
  10. 1/2 of a bunch of cilantro
  11. Crumbled “queso fresco” for garnish
  12. Salt and pepper to taste
  1. 1. Clean the pork with running water, then dry with paper towel and cut in 3-4 pieces so it cooks faster (keep the bone). Season it with salt and pepper and place in the refrigerator.
  2. 2. In a cast iron, non-stick, or comal pan at medium-high temperature, heat/toast the chiles for about 2 minutes or until they become aromatic. Add the garlic, onion, and tomatoes, turning
  3. occasionally until they “roast” and become golden brown with dark spots in some areas.
  4. 3. While the garlic, onion, and tomatoes are roasting, remove the chiles, break their stems off, tear chiles open, and remove seeds and veins to make the sauce completely mild. If you like it spicy, keep some of the seeds.
  5. 4. Place the clean chiles in a deep container with 3-4 cups of warm water and soak them for about 20 minutes to rehydrate.
  6. 5. Add the chiles, onion, tomatoes, garlic, half of the cilantro, and 2 cups of the chile water to a blender and mix well. Add salt to taste and set this sauce aside.
  7. 6. In a large pot at medium-high temperature, add the pork and sear for 2 minutes on each side until slightly browned.
  8. 7. Then, lower the temperature to medium-low, add the sauce, stir, and cook covered for about 75 minutes or until tender, turning occasionally.
  9. 8. Once the pork is almost ready, start cooking the pasta in boiling salted water.
  10. 9. In the meantime, remove the pork bone and any excess of fat, shred the meat, and bring the shredded pork back to the sauce. Taste and season with salt and pepper if necessary.
  11. 10. As soon as the pasta is almost al dente, drain and mix it with the pork sauce and let it cook for 2-3 more minutes. Make sure not to overcook the pasta.
  12. 11. Serve and garnish with crumbled “queso fresco” and fresh cilantro.
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