wine with gazpacho de hierbabuena

[Brian Murdock]

I'm mixing forums here, but I figure someone in this area will most likely have a good suggestion. Any recommendations for a wine to go with a gazpacho de hierbabuena?

Thanks!

[Zoticus]

That's a tricky one. I suppose that given the temperature of the gazpacho you'll want something cold. How about a Manzanilla? The dynamic rawness of gazpacho, with or without mint, is going to play havoc with whatever you try to pair with it. Manzanilla is particularly appropriate with a gazpacho, and I imagine the mint thing will work in its favour, since Manzanilla is excellent with mint heavy Moroccan dishes.

[Brian Murdock]

It is a tricky one, isn't it? A friend of mine is making it and he called me and asked what I thought we could pair with it, and I thought for a second and replied, "I have no idea!" That's why I was appealing to the members of the forum. Manzanilla seems to me like a reasonable choice, so unless anyone else out there as another suggestion, I think I'll give that try.

Thanks

[Rogelio]

My vote goes for fino or manzanilla, but those with a long crianza. Inocente or Pastrana would be my choices.

[vserna]

My vote goes to no wine at all with any sort of gazpacho. It's liquid and cold and refreshing enough on its own.

[Brian Murdock]

Victor, your vote wins by default!! My friend decided to bag the gazpacho de hierbabuena. Probably the right choice given the chilly weather that day.

We did have fish for a first course, paired with a delicious Enrique Mendoza Chardonnay Fermentado en Barrica, and Rabo de Toro as the main course (the sauce included some dark chocolate, giving it a kind of mole poblano touch, I guess), and we chose a wonderful Toro red (appropriate at least in name) by Telmo Rodríguez, Gago, to go with that.

And there you have it. Issue resolved! Or maybe not, come to think of it!!