PANZANELLA SALAD CHOPPED KALE, BUTTERNUT SQUASH, CHAYOTE SQUASH, JICAMA, GRAPEFRUIT, GREEN PEPITAS, POBLANO CHEDDAR HEIRLOOM BLUE CORNBREAD CROUTONS, POMEGRANATE & SMOKED TOMATO CHILTEPIN VINAIGRETTE
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Pairings
The Dish
PANZANELLA SALAD CHOPPED KALE, BUTTERNUT SQUASH, CHAYOTE SQUASH, JICAMA, GRAPEFRUIT, GREEN PEPITAS, POBLANO CHEDDAR HEIRLOOM BLUE CORNBREAD CROUTONS, POMEGRANATE & SMOKED TOMATO CHILTEPIN VINAIGRETTE
The Drink
OAXACAN SUN
Drink pairings for PANZANELLA SALAD CHOPPED KALE, BUTTERNUT SQUASH, CHAYOTE SQUASH, JICAMA, GRAPEFRUIT, GREEN PEPITAS, POBLANO CHEDDAR HEIRLOOM BLUE CORNBREAD CROUTONS, POMEGRANATE & SMOKED TOMATO CHILTEPIN VINAIGRETTE
Shared notes: smoky, nutty, bright acidity, refreshing.
Tasting Notes
Profile
smoky · nutty · bright acidity
Finish
refreshing
Why it works
The pairing
Shared notes: smoky, nutty, bright acidity, refreshing.
The science
Those notes align the flavor profile around smoky, nutty, bright acidity, refreshing.
Serve at
Well chilled, served fresh to keep structure and brightness.
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Pairings for
PANZANELLA SALAD CHOPPED KALE, BUTTERNUT SQUASH, CHAYOTE SQUASH, JICAMA, GRAPEFRUIT, GREEN PEPITAS, POBLANO CHEDDAR HEIRLOOM BLUE CORNBREAD CROUTONS, POMEGRANATE & SMOKED TOMATO CHILTEPIN VINAIGRETTE
Best match
Best match
OAXACAN SUN
Shared notes: smoky, nutty, bright acidity, refreshing.
Profile
smoky · nutty · bright acidity · refreshing
Can't find it?
WINE
WINE
WINE