Above: Dora was in the kitchen the other night at Bahia and the food was just smoking good! The best chile relleno I’ve ever had there.
Jon brought an obligatory bottle of López de Heridia 1989 Tondonia white, always so good at Bahia, and I brought a bottle of one of my favorite wines to pair with Mexican food, with any food really, Selvapiana 2006 Chianti Rufina. Franco is a big fan of Selvapiana as well: the wine is traditional in style, 100% Sangiovese, very fresh and bright in the mouth. I love the way its acidity and natural fruit flavor marry with the intense flavors of Dora’s cooking. And it costs around $22 at the La Jolla BevMo.
Dora’s camaronillas were excellent that night, a classic in her acapulqueño repertoire.
The vineyards of Chianti Rufina (pronounced ROO-fee-nah, btw, with the ictus on the first syllable) lie above 400 meters (perfect for growing Sangiovese) and the wines have a distinctive freshness thanks to the temperature variation (warm summer days but cool nights). Check it out…