There is more interest in sherry lately, which I like to encourage. Normally, with our tasting menus, where I pair each course with a wine, I start off by pouring a sparkling wine as a prelude. If the customers seem open, however, I will often suggest a sherry instead. We go by that. With Patria's cuisine, food and wine matching is fun.
Every night is a new experience.
The acidity of the wine matches the acidity of the ceviche, and the low alcohol doesn't clash with the spiciness of the dish. I like to match Argentine malbec with our Argentinian churrasco, especially since we add a little bone marrow for some fattiness, which marries beautifully with the malbec. Uruguayan wines are very good and little known so far, although they can be hard to find. You will be visiting Chile in March with a group of American sommeliers. Please tell us about that.