9 CommentsEntrees, Europe, Recipes, Regional Wines, Side Dishes, White Wine, Wine Reviews

The official Cinco de Mayo festivities may be so-last-week, but I look for any excuse to enjoy tasty food from South of the Border. Just the thought of quesadillas, tacos, pico de gallo, fresh fish, and more prompts my taste buds to tingle with excitement…at any time.  You can imagine how thrilled I became when our band of wine loving foodies, the #WinePW crowd, decided to pair interesting wines (no Margaritas for this crowd!) with enchiladas for this Saturday’s twitter chat. I was ready to grab my maracas and shout “Ole”!

Join us on Twitter on Saturday, May 14 at 11am EST to discover the many variations of enchiladas…and most likely, some surprising wine choices. Simply use the hashtag #winePW and join the conversation!

It took no time to find a savory recipe for Goat Cheese Enchiladas that I know you’ll create often. Quickly, I knew that a delicious complement would be a sips and savors of crisp and refreshing Condes de Albarei Albarino 2014 (sent to me as a sample, thanks to my participation in #winestudio) from the region of Rias Baixas in northwest Spain. I was right.

Albarino is a versatile, food friendly white wine and so far, I haven’t found one that isn’t.  The Albarei is from the sub-region of Val du Salnes, considered the birthplace of Albarino.  Aromas of lemon, stone fruit, and salinity wafted from the glass that shimmered a pale gold. Snappy notes of juicy lemon, lime, kiwi, and orange dominated the palate. The bright acidity in this classic, straightforward Albarino brought out the mouthwatering flavors of the enchiladas. On the finish, I found more ripe tropical fruit and that minerality that I love.  The cost is only $15.

Not only were the goat cheese enchiladas easy to make, the ingredients were healthy and delicious. Serve them as a main dish with a fresh, green salad or as a side to roasted chicken, grilled steak, or pulled pork.  Trust me, your family and friends will ask for a second helping…along with another glass of the Condes de Albarei Albarino 2014!

Albarei Albarino with Goat Cheese Enchiladas
 

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Cheers! ~ Cindy

For more articles featuring creative dishes and wine pairings, please check out the following posts.

Camilla of Culinary Adventures with Camilla: Prickly Pear-Pulled Pork Enchiladas with Prosecco

David of Cooking Chat: Wine for Enchiladas — Red or White?

Jeff of FoodWineClick: Taste Test: Wines for Spicy Food.

Jill of L’occasion: Cooking with Wine: Chipotle Pinot Noir Enchiladas.

Nancy from Pull That Cork: Mom’s Enchiladas and Casillero del Diablo Wines for #winePW

Meaghan of Un Assaggio of Wine, Wine & Marriage: Green Chile Chicken Enchiladas #winePW

Michelle of RockinRedBlog: Exploring Enchiladas and Wine Pairings with WinePW.

Sarah from Curious Cuisiniere: Chicken and Cheese Entomatadas: Pairing Tomatoes with Wine

Wendy of A Day in the Life on a Farm: Elderberry Sangria.

Lori’s for Dracaena Wines: Enchiladas and Trousseau Gris; Could It Be?

For a list of past and upcoming #WinePW events, visit the Wine Pairing Weekend calendar here.

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9 comments

  1. Wendy, A Day in the Life on the Farm

    I never think to look in the Spain section when buying wines yet each time I have been served them I have enjoyed them. I have to make a mental note and I also have to make these great sounding enchiladas!

    • Cindy Rynning

      Yes, Wendy, explore those wines from Spain and pick up plenty of bottles of Albarino! Cheers!

    • Cindy Rynning

      Thanks, Nancy. And since it’s vegetarian, it could be a side dish or entree…with a glass of Albarino, of course!

  3. Jill BARTH

    Is there anything goat cheese can’t do? And I love that this recipe is vegetarian. What sauce do you recommend?

    I’m going to need a few bottles of Alberiño for summer. The food-friendly nature would make it ideal to keep handy.

    Cheers!

    • Cindy Rynning

      The recipe calls for a red enchilada sauce, so you could stick with that or get creative with another! Don’t forget the Albarino, Jill!

  4. Lori

    I can imagine this pairing going spectacularly. I haven’t had Albarino prior to the winestudio classes but I have fallen in love. I didn’t get that bottle as a sample, but it sounds like it was one of the acid fresh crisp ones, and those have been the ones that I prefer! (I’m an admitted acid head) The enchiladas sound delicious. I’ll have to make them when Mike isn’t around, though. He is anti- goat cheese. (do you believe that?!)

    • Cindy Rynning

      Thanks, Lori! I’m betting that you could substitute feta cheese for the goat cheese for yet another taste sensation…give it a try on evening!

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