The North in your glass:
Wines and Nuevo León cuisine
Fire and the Vine
Although we more commonly associate vine cultivation and wine production in Mexico with Coahuila and the Californias, home to centuries-old vineyards and an ancient winemaking tradition, in recent years, brave vineyards and wineries have emerged in Nuevo León, in places like García, Galeana, Higueras, Linares, and Montemorelos.
And, of course, as in practically all of northern Mexico, Nuevo León stands out for its cattle-raising culture and a cuisine that prioritizes the quality of raw materials over complex techniques and encyclopedic fusions of flavors and ingredients. Centered on meat and direct fire, the world of grilling—and, especially, under the harshness of arid or desert climates—has historically tended to be associated more with beer than with wine; but this does not prevent the incipient local wine industry and the broader wine market from finding an ideal companion in Nuevo León cuisine.
Even more so if we consider that wine, which roots us in the land and traditions, in the earth and rituals, cannot but find a worthy interlocutor in a cuisine where grilling involves a sophisticated ritual and unfailingly brings people together. From lighting the charcoal and tending the embers, grinding sauces in a molcajete or making tortillas, conversing and eating around the grill, in the shade and drinking together, a moment of shared harmony and joy is built, where premium quality meat finds its match in premium wines made with as much care and expertise as the raising of the best cattle.
That is why, at Lacava.shop, we would like to suggest specific pairings for the most emblematic dishes of a cuisine that, despite its limited fame, deserves to be accompanied by great wines.
The Pairing Guide
1. Cabrito: subtlety and character
Perhaps cabrito is the most delicate standard-bearer of Nuevo León tables. Being a young and tender meat, with a very specific type of fat and slightly lactic flavors, it requires a wine that does not overpower it. A Crianza Tempranillo or a Spanish Garnacha work well, whose generous acidity cuts through the richness of the cabrito and whose notes of ripe red fruit complement the soft flavor of wood-fired roasted meat.
2. Cuts: arrachera and northern aguja
Here we enter the realm of power. The marbling—intramuscular fat—of a good northern cut demands a wine with grip, that is, with present tannins that cleanse the palate after each bite. So we need not look further than a Cabernet Sauvignon with barrel aging or a Malbec with sufficient body. Their intense flavor and robustness hold up and enhance the meat and the smoky touch of the grill, in a balance of forces where no one loses.
3. Atropellado and Machacado
Dried meat is a marvel of preservation and concentrated flavor. Whether in an atropellado—with tomato and chili sauce—or a machacado with egg, the salt and spice levels are high, so a dry Syrah rosé or a Chardonnay aged in wood is needed, as freshness is required to counteract the salinity and, in the case of atropellado, a wine that does not clash with the spiciness. Also, a full-bodied white can provide a certain creaminess that goes wonderfully with the egg.
4. Empalmes: the flavor of corn and lard
This treasure from the Salinas Victoria region and its surroundings, with its layers of tortilla, beans, and stews, is an explosion of textures where lard acts as a detonator. It therefore calls for a Zinfandel or a silky Merlot, where spicy notes accompany the touch of the griddle and the seasoning of refried beans.
5. The sweet ending: Glorias de Linares
We couldn't conclude without those wonderful milk and nut candies known as glorias. The intensity of the sugar and the fat from goat's milk demand a grand finale, such as a dessert wine (late harvest) or a sweet sherry (Pedro Ximénez) can provide. Here, the affinity of the wine's date, fig, and caramel notes embrace the essence of the gloria, turning the dessert into an almost mystical experience... like those often brought about by deserts.
The Secret of the Grill Master: Wine Temperature
The extreme climate of Monterrey and all of Nuevo León presents a crucial technical challenge for red wine near the fire. To prevent the heat of the grill from ruining your bottle, follow these golden rules:
- Chill the Red: Place your robust reds (Cabernet or Malbec) in the cooler for 15 to 20 minutes before serving. They should enter the glass at about 16°C; the ambient heat will quickly bring them to their ideal temperature.
- Protect from the Sun: Never leave bottles directly exposed to sunlight or pressed against the hot grill bar. Thermal shock can "cook" the wine in minutes, completely altering its aromas.
Celebrating Nuevo León's cuisine with wine is a way to recognize that this cuisine is not just country or ranch food, but a complex gastronomy full of nuances, with the frankness given by direct fire and the no-nonsense northern attitude, where the immaculate quality of the raw material makes all the difference.
At Lacava.shop, we invite you, at your next barbecue, in addition to the cooler, to have a corkscrew ready and take a look at our extensive wine catalog. After all, wine is a map, and drinking it is exploring the whole world from your own table.
