I procured these items while traveling in the southern part of New Mexico, and I presented them as a tasting at a friend's home in Palm Springs. In the background, from left to right, we start with Tighty Whitey, a 2017 pinot grigio from Noisy Water Winery in Ruidoso. There was citrus in the nose, and my tasting notes said honey with a touch of spice. Next is Lescombes Cabernet Sauvignon, 2016, from Deming. It's a full bodied wine, fruity but dry, with some oak or a touch of smoke; it's luxurious. Finally, there's Dry Point Distillers Monsoon Gin from Las Cruces, which is floral and definitely juniper berry forward. In the front, from left to right, we have Green Chile Pecan Brittle from Las Cruces Candy Company. This was the mild one, but it certainly had some spice. There seemed to be more sweet and spice than nut, but the nut was definitely there. Next is Heart of the Desert Garlic & Green Chile Pistachios from Eagle Ranch in Alamogordo. You taste both the garlic and the green chile; they're spicy and delicious. Lastly are the Green Chile Pecans from New Mexico Pecan Company in Las Cruces. These fresh roasted nuts contain jalapeño, instead of New Mexico green chile, for their bite. Overall, it was a superb tasting of New Mexico produce in artisan form.
Location: Private Home, Palm Springs, California. Date: January 20, 2020.
2 Comments
|
AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
All
|