What is mofongo?
Mofongo, the unofficial dish of Puerto Rico, is made from plantains mashed together with a mortar and pestle to create a dense ball of deliciousness that typically incorporates some type of chicken, pork, beef, or seafood stew.
Since it’s summer time, I wanted something a little lighter and got the shrimp to go with my mofongo. I thought it seemed very similar to a dense mashed potato, with a creamy mouth feel that lingers on.
What wine flavor, body, and acidity is the best match for mofongo?
For this dish, you’ll want a wine that contrasts that creaminess yet compliments the seafood. A crisp, high acid wine would contrast perfectly with that buttery goodness. It all depends on what you’re taste buds are looking for, and depending on what’s in your mofongo, you may have to change up your wine.
Which wines should I buy to serve and eat with mofongo?
To contrast the heartiness I’d pick a crisp and fresh Verdejo from the Rueda region of Spain. The sunny citrus, lemon, and mineral notes with its bright acidity will be a killer pairing with the shrimp as well.
If you’re looking for something to wow your guests, then some bubbly is the way to go! Champagne, Cava, and Prosecco are all great examples: the high acid in these wines cuts thru the fattiness of this dish and would make it a perfect pairing.