See the recipe for this seasoning here:
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How would you pair chicken seasoned with this? What about Pork?
How would you pair w/ Cuban Mojo?
Dec 22, 2005
2 Replies
In both cases, I'd go with a high acidity white to counteract the acidity of the mojo: Muscadet or Chenin Blanc from the Loire, SB from the Loire or NZ, or Champagne.
Good luck! Mark Lipton
I'd agree with Mark, acidity is needed to handle the citrusy mojo sauce. I made mojo pork tenderloins from recent Gourmet cookbook, Gruner Veltliner did well. NExt time I'd try Savennieres.
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