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Tequila – Toned Down Take a grown-up look at the south-of-the-border spirit 
Like everyone, I have my own horror stories and misperceptions about drinking tequila: shots, lots of wincing and coughing, horrible hangovers, the whole shebang. But after attending a tequila tasting recently, those sophomoric notions were replaced with … well, I at least now know that it’s actually an elegant drink that can be enjoyed with an air of class – one perfect for a wedding-day celebration. Like wine in Italy, tequila is an all-day drink in its native Mexico. And tequila really isn’t tequila unless it’s extracted from the blue agave plant – a relative of the lily flower. There are three common varieties of tequila – Blanco, Reposado and Añejo – each of which pair well with certain foods and together as a flight would add some interesting flare to your wedding reception. Here’s a little taste. Blanco Also known as Silver, all tequilas begin as Blanco. Aging tequila in white American oak barrels is what changes its color, and those headache-inducing, gold-colored tequilas most often drank in college owe their hue to added caramel color. Blanco tequila is allowed to age for no more than 60 days and has a warm finish with hints of vanilla. Blanco is ideal for margaritas and pairs great with classic appetizers like meatballs. Reposado By Mexican law, Reposado must age for two months, but high-end Reposados may age for nearly a year. Its deep, more classic color may have cinnamon and oak aromas, with hints of almond in its mild taste and light finish. This type of tequilas pairs perfectly with classic dinner items like steaks or chile rellenos. Añejo Añejos typically are aged for a year, but some may age for twice that length. Deep in color and oaky and spicy in taste, añejos are often sipped like Cognacs or Brandies – wonderful on their own as an after-dinner drink or perfect with dessert. Be it with upside down pound cake or just shared over some intimate conversation, there’s really no wrong pairing with an añejo. |
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