The Tasting Panel magazine

April 2015

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Page 121 of 140

april 2015  /  the tasting panel  /  121 april 2015 /  the tasting panel  / 121 I t is time to think beyond the taco: For far too long, tequila has been pigeonholed as Mexican feast-maker at the bar and in the kitchen, but no longer! It's time to set the story straight on this complex spirit and its rich his- tory and relationship with food. To break some of those preconceived notions, we are proud to take a look at some of the tequilas that deserve a spot at the table—no matter what we're eating. "Pairing food with spirits is not a novel concept," notes our Publisher and Editorial Director Meridith May. "Just like so many other spirits that are traditionally placed next to the dinner plate, nature nurtures tequila's taste profile, as do the distillers. Each of these tequilas exhibits such different food, texture and sensory notes on the nose and palate." (If you don't believe her, read ahead to all of her tasting notes on the spotlighted brands and expressions.) So without further ado, tequila, take a seat. Director of Food and Beverage Vern Lakusta at The Langham Huntington in Pasadena, CA tests out his pairing of Casa Noble Añejo and cheeses from France and Utah. TEQUILA BREAKS AWAY FROM THE TACOS-ONLY MENTALITY AND INTO THE CULINARY SPOTLIGHT by Emily Coleman PHOTO: CAL BINGHAM tequila report in the Corner Nobody Puts

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