Guillermo del Toro Gómez is a critically acclaimed Mexican film director known for his fiction, fantasy and war films. The Mexican director is most known for his work on the Hellboy comic films and the fantasy film Pan's Labyrinth.

Guillermo del Toro joins the list of a wave of Mexican directors who took the American film industry by storm in the 1990s. He was born in Guadalajara, Mexico in October of 1964 and raised as a strict Catholic. At a very young age, del Toro decided to make a pact with the “monsters and ants” that lived in his room, agreeing to dedicate his life to them in exchange for doing him no harm. The result was a future horror director, who as a child made monster movies with a primitive camera and hand-built action figures. Eventually, del Toro would achieve remarkable success and international recognition in the film industry as a director and screenwriter. Remaining true to his word, Guillermo del Toro's main focus has always been on horror and fantasy films.

In the 1980s and 90s Guillermo del Toro exercised his passion for makeup design. The young budding director chose to study under Dick Smith, renowned makeup artist. For 8 years del Toro would work in the special effects industry, eventually opening his own company called Necropia. In 1984, Guillermo got his first taste of filmmaking by producing Dona Herlinda and Her Son. He went on to direct Mexican television programs, including a famous horror series, and teach film workshops. In 1986, del Toro solidified his love for film when he, along with other prominent names in Mexican film, co-founded the Guadalajara International Film Festival.

Guillermo del Toro's debut feature film, Cronos, was released in Mexico in February of 1992. The film won many awards and went on to represent Mexico in the 1993 Academy Awards. Next, del Toro was invited to direct a Hollywood film called Mimic (1997), an experience which would submit him to various confrontations with studio executives that would ultimately leave him unsatisfied. Soon afterwards, the Mexican film director would find himself obliged to relocate to Los Angeles after negotiating a ransom for the release of his kidnapped father in Mexico.

By 2001, the filmmaker returned to his independent roots with a film set during the Spanish Civil War called Devil's Backbone. The film, about a ghost haunting at an orphanage, was well received and positioned Guillermo del Toro to return to the Hollywood blockbuster film scene. The result was Blade II (2002), starring Wesley Snipes and Ron Perlman, who has appeared in many Guillermo del Toro films.

In the 2004 movie Hellboy, a comic book adaptation about a spawn of Hell raised by Nazis in World War II, del Toro had to fight studio directors to cast Perlman in the leading role. The comic book adaptation brought Guillermo del Toro true recognition as an international film director. The Mexican movie director would later return to direct the sequel: Hellboy II: the Golden Army (2008).

Pan' Labyrinth (2006), Guillermo del Toro's most successful film, is movie set in Spain about a young girl who escapes the harsh realities of life by creating her own adventurous fairy tale. Guillermo wrote and directed the critically acclaimed film that returned to the reoccurring Spanish Civil War motif found in his work. Pan's Labyrinth earned a 22 minute standing ovation at the Cannes Film Festival, was nominated for six Academy Awards (for which it took home three) and a BAFTA (Best Film Not In English) Award, among many other recognitions.

Guillermo del Toro is a great example of the many Mexican film makers that gained enormous international respect during the period. Also in 2006, fellow Mexican directors Alejandro González Iñárritu and Alfonso Cuaron were also enjoying similar success with the films Babel and Children of Men respectively.

[readon1 url="http://www.donquijote.org/culture/mexico/film/guillermo-del-toro.asp"]Source:www.donquijote.org[/readon1]

Top publications Elite Travel and Bold Magazine dedicated pages to Mexico’s Pacific Treasure in May; the magazines are distributed in private jet hangars and first class airline lounges.

One of the most important goals the Riviera Nayarit Convention and Visitors Bureau has set for itself is to increase visitors from the Premium or super luxe segment.

The objective of reaching these readers with high purchasing power has been progressing gradually, but steadily. Recently, Elite Travel and Bold Magazine both printed proof of its success.

Elite Travel is published in the United States with a worldwide distribution. The magazine circulates in private jet hangars and first class lounges for major airlines.

Towards the end of May the magazine posted an article on its website where it highlighted the different celebrities who have visited the Riviera Nayarit, something that will eventually attract more visitors to this social arena.

Bold Magazine is a Canadian publication distributed in the Air Canada VIP lounge and in the country’s largest bookstore. Its quarterly circulation encourages intrepid travelers to visit the world’s most exclusive destinations.

Bold Magazine showcased the gastronomy, the luxury hotel infrastructure and the natural bounty of the Riviera Nayarit, running its article under the headline “Riviera Nayarit: A Little Piece of Paradise.”

From the article: “Under trekked, the Riviera Nayarit is an indigenous treasure emerging like most luxury Mexican finds; rugged & worthy of international recognition. ln recent years, the Riviera has quietly welcomed Mexican and international visitors drawn to its breathtaking views, healing seas and abundant gifts.”

This write-up in specific is a direct result of an Eco-Lux FAM trip undertaken last December by the Riviera Nayarit CVB.

Both publications represent the captive markets from the U.S. and Canada. The latter, by the way, has recently increased its influx of Premium and Luxury visitors to the Riviera Nayarit.

For a look at the articles, see the links below:
Destination Guides

Hundreds of motorcyclists from around the country and beyond the borders are coming together from June 5th through the 8th to experience the party that rockets occupancy to 100% in La Peñita de Jaltemba, Los Ayala and Guayabitos.

Everything is set to go for the 9th edition of the 2014 Guayabitos Motofiesta 2014. Hundreds of motorcyclists and thousands of visitors will enjoy this spectacle, which will take place June 5-8 in the Riviera Nayarit.

This event was born of the desire to give motorcycle enthusiasts a place where they can show off their spectacular machines to the general public and enjoy time together. During the affair the bike with the best airbrush job and modifications will win a prize.

Organizer Francisco Cambero pointed out this is one more way to increase tourism to the destination and indicated visitors will ride in from all over the Mexican Republic and beyond its borders.

“The attendance at this event has grown significantly year over year,” said Cambero. “About three years ago the hoteliers confirmed 100% occupancy for the event.”

La Peñita de Jaltemba, Los Ayala y Guayabitos are already at capacity for this “motorparty,” which also includes a camping site, as the three thousand rooms in the zone are not sufficient.

Beginning on Thursday the 5th, every afternoon will be filled with entertainment in the form of rock concerts, banda music, DJs, biker contests and prizes to the top bikes. The traditional parade heads out on Saturday starting at 5 p.m. When it’s over, the main party gets going.

“I’d like to thank all the people and the institutions that have lent us their support,” commented Francisco Cambero. “This event has grown a lot and we hope to continue this trend as far as quality, dimensions and income for the destination.”

The concerts and events will take place this year on land owned by Duvasa, located next to the river behind the Guayabitos’ tourism offices.

The invitation is open to all those who have never experienced this fun event, another one of the many diverse attractions offered by the Riviera Nayarit.

Mexican ranchera singer Vicente Fernandez said he was feeling better and planned to resume his farewell tour in September.

The 74-year-old singer and actor said he would perform at concerts on Sept. 10, Sept. 12 and Sept. 13 at Mexico City’s National Auditorium.

“I have been enjoying my home, my family, and I have been working on my albums. And now that I feel very good in terms of my health, I want to say goodbye in cities where I did not have the opportunity to go on my farewell tour,” the singer said in a statement.

Fernandez, considered the top performer of mariachi music, said in early 2012 that he planned to retire after completing a farewell tour to spend more time with his family.

The singer, known for such hits as “Mujeres Divinas” and “El rey,” cancelled his concerts in the United States and Mexico in October 2012 after doctors found a lump on his liver that turned out to be cancerous.

The farewell tour, which was supposed to last one year, has been interrupted various times due to the singer’s health problems.

Fernandez’s farewell tour has taken him across Mexico, as well as to the United States, Spain, Central America and South America.

The singer’s production company has not announced any new concert dates beyond the three shows scheduled for Mexico City.

[readon1 url="http://www.hispanicallyspeakingnews.com/latino-daily-news/details/mexicos-vicente-fernandez-says-farewell-tour-back-on-track-following-illnes/30130/"]Source:www.hispanicallyspeakingnews.com[/readon1]

The American Academy of Hospitality Sciences has awarded eight Puerto Vallarta restaurants with the prestigious Five Star Diamond Award, considered to be the most notable accolade a restaurant may receive, in recognition of their fine gastronomy.

The American Academy of Hospitality Sciences (AAHS) has awarded eight Puerto Vallarta restaurants with the prestigious Five Star Diamond Award, considered to be the most notable accolade a restaurant may receive, in recognition of their fine gastronomy, superior quality, cleanliness and service. Puerto Vallarta is considered home to the second best restaurant scene in Mexico, after Mexico City. The town's gastronomy is recognized for its unique blend of traditional Mexican ingredients with contemporary influences from around the globe.

In addition to receiving the AAHS recognition, the award places these acclaimed restaurants within the list of the 50 Best Restaurants in Mexico, a designation awarded by VISA, the credit card company. This is the first year that eight Puerto Vallarta restaurants have received the award. The new record only strengthens Puerto Vallarta's position as one of Mexico's leading culinary destinations.

Puerto Vallarta's fine gastronomic scene has the ability to impress the most sophisticated palates. The city's natural beauty is a source of inspiration for the creation of an exciting amalgam of flavors that blend traditional Mexican ingredients with contemporary tastes from around the globe. Every year, Puerto Vallarta hosts an International Gourmet Festival. The festival is a ten-day celebration where about 20 guest chefs in addition to talented local chefs offer special Chef's Table and Winemaker dinners, tastings, classes and demonstrations in over 20 participating restaurants.

The eight restaurants awarded by the American Academy of Hospitality Sciences include:

Le Kliff Restaurant and Bar
Perched on the edge of a cliff a short drive south of downtown Puerto Vallarta, in a contemporary Mexican setting, Le Kliff is considered one of the best kept gastronomical secrets of Banderas Bay with spectacular ocean views. From December through April, patrons can even catch sight of gray whales and giant manta rays. Le Kliff’s menu includes some of the finest seafood in Puerto Vallarta.

Café des Artistes
Internationally acclaimed chef Thierry Blouet creates delectable fusions of Mediterranean fare blended with traditional Mexican ingredients. Café des Artistes has won many accolades and offers a memorable dining experience in an environment that features high design, a romantic multi-level garden and a comprehensive wine library.

Thierry's Prime Steak House
Thierry's Prime is an avant-garde steak house with Mexican flair created by Thierry Blouet, Puerto Vallarta's internationally acclaimed chef. Thierry’s Prime serves freshly selected cuts of Prime, High Choice and Sonora in a contemporary environment.

La Palapa
Set in a tropical environment of casual elegance on Los Muertos Beach, in the heart of Puerto Vallarta’s Old Town “Romantic Zone”, La Palapa serves contemporary Mexican cuisine for breakfast, lunch, and dinner. La Palapa’s Beach Club complete with elegant chaise lounges, low tables and umbrellas right on the sand, provides a fun alternative for those looking to enjoy fine cuisine and creative drinks while taking advantage of the beach and people watching.

Los Xitomates
Executive chef Javier Fernandez Somellera uses traditional Mexican ingredients and lots of ingenuity to create some of the most refined contemporary Mexican fare. Chef Fernandez Somellera strives to create the most modern dishes that reflect the evolution of Mexican cuisine, with influences from the Mediterranean, Asia, and the Caribbean, while respecting the roots of Mexican cuisine, from colonial and pre Hispanic times.

Kaiser Maximilian
Chef owner Andreas Rupprechter has created a little corner of Austria in Puerto Vallarta's Romantic Zone. Combining his experience in Europe and Mexico with a great crew of dynamic chefs, Kaiser Maximilian has created a menu that merges new and old world cuisines and features traditional Austrian dishes.

Vista Grill
Vista Grill offers creative contemporary cuisine accented with regional flavors in an exquisite setting high above town, overlooking all of Puerto Vallarta and Banderas Bay. Some of the menu highlights include salmon encrusted with a trio of peppers and tamarind essence, baked chilean sea bass filet, with yuzu and olive oil emulsion,and citrus foam; and rack of lamb "three ways" with ancho rub, salpicon and wonton of birria.

Tikul
Located on the Marina Vallarta boardwalk, with spectacular views of the marina and yacht slips, Tikul is the latest endeavor of the owners of Puerto Vallarta's other Five Star Diamond Award restaurants Vista Grill and La Palapa, and specializes in cuisine inspired by the Pacific rim.

[readon1 url="http://www.luxurytravelmagazine.com/news-articles/8-puerto-vallarta-restaurants-receive-five-star-diamond-award-13520.php"]Source:www.luxurytravelmagazine.com [/readon1]

The event held at the Mandalay Convention Center featured a flag of Mexico where brands and designers were : Gold Bowled , Sabelli , Torco , Fine Chain Jalisco, Mexican Opals and Crafts , Madisa Jewellery Platoro , Oroexcel , Gary Jewels , Ana Diaz Kika & Ortiz Espinosa, Luz de Luna and Broqueles Covarrubias.

Through efforts of the  Jalisco Chamber of Jewelry , the event also attended a delegation of country buyers , interested in promoting the international jewelry.

The president of business organization , Miguel Cotero Ochoa said that jewelry products made ​​in Mexico " meet standards of quality and design to compete in any market."

The Mexican pavilion at Las Vegas was an initiative that came seven years ago, but in this edition four new companies joined , pointed Cotero

Located in the Puerto Vallarta area, we are the newest development offering lots, villas, fabulous real-estate investments and much more! Puerto Bahia Villas and Spa is a blend of old world Mexico and contemporary luxury on the most beautiful bay in the pacific, the Bay of Banderas. The new world - class Marina La Cruz is just minutes away which is within a short walking distance to the beach.

Come and discover the Best Investment Opportunity in all of Mexico where beauty, tranquility and safe investments unite! Puerto Bahia Villas & Spa's unique ocean view lots offer the most spectacular view in the Puerto Vallarta area. Our exclusive sales agent is Re/Max Puerto Bahia located at the main intersection in the heart of La Cruz. Puerto Bahia Villas & Spa offers subtantial protection for Investor and Home / Villa buyers in Mexico. Services include U.S. escrow accounts, title insurancepolices, a Unique Villa rental program and Fly and Buy events. Our Fly and Buy events offer potential Investors an Opportunity to view the project, experience the beauty of Puerto vallarta as well obtain a vast amount of knowledge on investing in Real Estate in Mexico.

Puerto Bahia Villas & Spa is a short 25 minute ride from the center of Puerto Vallarta. This Luxury Development is designed and built by the #1 architectual firm in all of Latin America, GVA.

At Puerto Bahia Villas & Spa, subtantial Security and Safety is priority number one! Villas For sale? We have them, investors / Owners have the choice to build their own custom designed luxury home pr choce from one of our three different moderately priced models that range from 1800 to 3500 square feet. Luxury, Ocean View, Value, Safety, and Secure Investments are all combined at Puerto Bahia Villas & Spa.

In order to provide services with quality and warmth through programs of the Department of Child Protection (DPI), the Voluntary System of Puerto Vallarta DIF, chaired by Cecilia Ulloa Zámago, reopened their facilities on Wednesday to serve approximately one thousand children and youth.

With the work she did with the Volunteer Program, just over 80 thousand pesos was raised. The funds were spent on paint for the interior and exterior of the property, a dome was built in the central courtyard, the reception area was expanded, office doors were remodeled and masonry improvements were made.

Prior to the ribbon cutting ceremony, Ulloa Zámago announced that the next project in the works will be "Mother Heads of Family" which mainly supports the training and certification of women.

Meanwhile, Fregoso Magaly Ortiz, President of the System for Integral Family Development (DIF), thanked and acknowledged the work and dedication of those involved in the Voluntary programs.

"The reopening of DPI means closer ties with institutions that have turned the spotlight towards us and trust that the public policies implemented to address social phenomena that afflict children are run professionally and accurately," said Fregoso Ortiz.

In DPI are programs for prevention and education of the values of children, youth and parents, such as: Child Sexual Exploitation (ESI), Comprehensive Care Program Teen Pregnancy (PAIDEA), the Program for Attention, Discouragement and Eradication of Child Labour Marginal Urban (PROPADETIUM) Psychosocial Risk Prevention (PREVERP) DIFusores Children (PAFIC), Sports, and the 12 skills of good treatment for family living that was implemented in this administration.

With these programs, the DPI care and prevention to a total of 950 people, including children, adolescents and parents is provided. In addition, monthly family groups with various supports of psychology, counseling and despensas (packages of home needs) are met.

DPI facilities are the second space of DIF for the Volunteering works, with the first being the Training Center located in the same complex. The Volunteering program began in August 2013 with fundraising events to reopen the DPI facilities through the "Adopt Vallarta" Program.

[readon1 url="http://notivallarta.com/2014/05/29/reinaugura-voluntariado-de-dif-las-instalaciones-de-dpi/"]Source:notivallarta.com [/readon1]

In the first week of June, Puerto Vallarta, one of Mexico's most popular destinations, will host International Living's Ninth Annual Ultimate Retire Overseas Conference. The conference, which takes place from Wednesday, June 4th through Saturday, June 7th and address many different topics concerning retiring overseas and living abroad.

During my most recent trip to Puerto Vallarta, Mexico, during the annual Festival Gourmet International, I had the opportunity to sample a lot of mouthwatering Mexican cuisine. When I wasn’t swimming with dolphins, enjoying great live music and taking fascinating day trips to historic colonial towns, it seemed like most of my time was spent eating. (The next Festival Gourmet International takes place November 13-22, 2014, and will bring chefs from around Mexico and abroad to this Pacific coast vacation hotspot).

Here are some of my favorite Puerto Vallarta restaurants and dining experiences:

Cafe des Artistes: This upscale venue is one of Puerto Vallarta’s most legendary restaurants, thanks in no small part to the reputation of Chef Thierry Blouet. Cafe des Artistes is set partially in a historic old home in the center of the city, and each room offers a different ambiance. We enjoyed a stunning, multi-course dinner in a private dining room here, with dorado confit with szechuan pepper, roasted quail with foie gras and a bitter chocolate tart among the offerings.

Kaiser Maximilian: I felt a bit like I’d landed in Europe when I stepped into this old-fashioned bistro, where waiters dress like extras from a movie. Kaiser Maximilian is known for its European specialties, like wienerschnitzel and rack of lamb, but we stopped here for an especially tasty dessert, which included chocolate pot de creme, caramel mousse and chocolate pecan pie.

La Estancia Restaurant: This stylish restaurant, located at the CasaMagna Marriott Puerto Vallarta Resort & Spa, is open to hotel guests as well as the general public. offers Tequila tastings accompanied by lunch. Contact La Estancia for reservations; it’s a pleasant way to learn more about Tequila while sampling locally produced brands.

La Palapa: A true classic in Puerto Vallarta’s dining scene, this beachfront Puerto Vallarta restaurant has attracted celebrities over the years. Against the backdrop of a tropical setting on Los Muertos beach, La Palapa serves breakfast, lunch and dinner, with seafood items — like lobster taquitos and marinated octopus — a natural choice.

River Cafe: This open air venue is known for its scenic location in the heart of the city, on an island in the middle of the Río Cuale, reachable by stairs from a bridge. The River Cafe serves an international menu of items for breakfast, lunch and dinner; the grilled rack of lamb, served over spinach polenta, was among the best lamb I’ve ever eaten.

Trattoria Michel Restaurant: Elegant yet relaxed, Trattoria Michel sits on a prized corner location in the Zona Romántica section of Puerto Vallarta. We took a seat outside, which is great for people watching. A large selection of Mexican wine and rustic Italian cuisine are the draws here.

Vallarta Food Tours: For travelers looking for a fun overview of Mexican food and Puerto Vallarta’s culinary scene, Vallarta Food Tours offers a variety of three-hour food tasting and walking tours. The Original Downtown Tour explores the center of Puerto Vallarta, with tastings of authentic Mexican cuisine including fresh tortillas, traditional ceviche tostadas and tacos from a stand. For an after-dark experience, consider the “The Street — An Evening Taco Adventure Tour,” which heads downtown for samples of pozole, soles, churros and tacos from four different taco stands. The Taste of Pitillal food tour visits the community of the same name, for samples of carnitas tacos, churros and tamales.

WHERE I STAYED: The Fiesta Americana Puerto Vallarta offers oceanfront views, reasonable rates and a beautiful pool area.

[readon1 url="http://latinflyer.com/mexico/6-great-restaurants-in-puerto-vallarta-tasty-food-tours-too/"]Source:latinflyer.com[/readon1]

Most of the time when we want to buy a wine of many varieties that there is no know how to choose the best to accompany a delicious dinner or lunch , for that we give you some recommendations and have in mind when you're in front of a bottle of wine.

The wine must always harmonize aroma and taste of the ingredients of the dish that is eaten , but must never overshadow or dominate. Conversely components of a dish must not nullify the presence of wine , or smell, or taste but if they have a residence on the palate for the full enjoyment of it.
 
Wine Café Des Artistepuerto Puerto Vallarta

The taste intensity of the wine must be relative to the current taste of the dish, so that none of them fall short and master the flavors of the other. All wine can perfectly accompany the food premises provided they are taken into consideration.

The general rule says that white wine is for fish, red for meats and generous sweet or dessert . This can be altered depending on the degree of satisfaction of each individual for one or other wine, ie, can combine your favorite wine with any food .

Importantly taste perception is divided into four essential elements: sour taste, bitte, sweet and salty taste. It is crucial that when linking wines and cuisine of choice pairing is correct.

6 Elements of Food and Wine Pairing

There are a few elements that make both red wine and white wine pairings work, and they’re derived from characteristics of the food and how they mingle with those of the wine.  These are: fat, acid, salt, sweetness, bitterness and texture.

Fat Element

A lot of our favorite foods, both meat and dairy products, have high levels of fat. Wine doesn't contain fat, so when matching a wine with fatty foods, remember that it has to balance that fat with acid, cut it with tannin, or match its richness with alcohol.

This is why a prime cut of steak tastes so good with a cabernet-based wine; the beef’s protein and fat softens up the wine’s mouth-drying tannins. This sets up the tongue for the wine’s fruit and berries and forest flavors to complement the smoky, meaty flavors of the steak.

Acid Element

Acid is another key element in both food and wine. In wine, it adds nerve, freshness and lift. It can do the same with food, as when lemon is squeezed on a fresh piece of fish. When looking for a wine to go with an acidic dish, you should make sure that the perceived acidity of the wine is at least equal to that of the food, or the wine will taste bland and washed out.

Salads are often a challenge for wine matching, but you can make it work if you moderate the acid in the dressing by cutting back on the lemon juice or vinegar. Try using some tangy, bitter greens and offset them with herbal flavors from sauvignon blanc or semillon.

Salt Element

Salty foods seem to limit your wine choices. Salt can make an oaky chardonnay taste weird, strip the fruit right out of a red wine and turn high alcohol wines bitter. But with a bit of imagination, you can conjure up some remarkable combinations of salty foods and sweet wines. Bleu cheese and Sauternes is another one of the world’s classic food and wine combos.

Sparkling wines are a homerun with salty, fried foods. The carbonation and yeasty acids emulate beer and clean the salt from your palate, while adding more interesting textures and flavor nuances. Salt is also a principal flavor in briny seafood such as oysters. Acidic wines clean out the salt and balance the rich ocean flavors of the oyster.

Sweetness Element

Sweet desserts and other sugary foods seem easy—just pull out a sweet wine—but beware. Here’s where a rule really needs to be observed.

There are degrees of sweetness. Some recipes will have just a hint of sugar, such as a fruit sauce served over a pork loin. This light, fruity sweetness can be matched very well with rich white wines such as chardonnay. Higher alcohol tends to give an impression of sweetness, and balances the sugar in the sauce.

With desserts you must be certain that the wine tastes sweeter than the dessert; otherwise the dessert will strip the wine of its sweetness and render it bitter or tart. Though red wine and chocolate is a combination often promoted by the wine industry, you have to be very careful about it. Use a bitter, dark chocolate and a red wine with some sweetness, such as a late harvest zinfandel, and it can be quite wonderful. But a sweet chocolate dessert and a dry red? Terrible!

Bitterness Element

What about bitter flavors? In some cultures, bitter flavors are prized, but most of the time they are to be avoided. Anything more than just a hint is likely to be perceived as unpleasant. In wine, bitterness usually results from unripe grapes, or a failure to get the stems and pips (seeds) out of the fermenting tank, or mismanaged barrels. When bitterness in wine meets bitterness in food, it acts the opposite of sugar. One does not cancel out the other; they merely combine.

Texture Element

As for matching textures, think light and heavy. Light foods are best with light wines; heavy foods with heavy wines. That’s the safest way to go about it. A more adventurous path is to experiment with contrast: matching light foods to heavy wines and vice versa. This will require more testing, to keep the tension dynamic and avoid having the lighter flavors over-shadowed by the heavy ones.

For every rule of wine pairing there is, you will often find just as many dissenters. However, the most important rule of all is to trust your own palate and enjoy!

Need a place to start? Here are some great combinations:

Red Wine Pairings
Pork Chops with Pinot Noir Demi-Glace with Oregon Pinot Noir
Wild Rice Salad with Mushrooms with Cabernet Franc
Duck Breast with Caramelized Apples and Red Burgundy
Lamb Shanks with Olives and Beaujolais
Portobello and Red Pepper Burgers and Carneros Pinot Noir
Grilled Salmon with Olive Butter and Orzo and Russian River Valley Pinot Noir
Lamb with Apricots and St-Joseph
Spicy Grilled Shrimp Stew and Mencia
Moussaka and Agiorgitiko
Roasted Asparagus with Aceto Balsamico and Chianti Classico
Steak Frites and Sonoma Zinfandel
Penne with Bacon, Swiss Chard, Jack Cheese and Pecans and Washington Syrah
Roast Duckling with Merlot-Chocolate Sauce and Roasted Beets and Long Island Merlot
Baked Rigatoni with Eggplant and Sausage and Primitivo
Slow-Cooked Rack of Lamb and Napa Valley Cabernet Sauvignon

Rose Wine Pairings
Tomato Salad and Bandol Rose
Tuna and Egg on a Baguette and Tavel Rose
Vegetable Soup and Cotes de Provence
Bouillabaisse with a Spanish Rose

White Wine Pairings
Avocado, Tomato and Spinach Crepes with New Zealand Sauvignon Blanc
Mussels Provencal and Chilean Sauvignon Blanc
Chicken Sate Burgers and Australian Chardonnay
Spaghetti with Cockles and Greco di Tufo
Wild Mushroom Soup and California Sauvignon Blanc
Cucumber Soup and New York Riesling
Vietnamese Steak Salad and Gewurztraminer
Chicken Tostadas and Vouvray
Chicken and Mushroom Paellas and Albarino
Linguine with Shrimp, Scallops and Clams and Tocai Friulano
Pork Loin with Cider-Madeira Sauce and Pinot Blanc
Crispy Artichokes and Soave
Pesto Pasta and Vermentino
Chilled Corn Soup with Crab and Australian Chardonnay
Tomato Gazpacho with Avocado and Lobster and White Bordeaux
Squash Soup with Basil and White Burgundy
Grilled Whole Red Snapper and Ratatouille with a White Rhone Blend

Champagne and Sparkling Wine Pairings
Smoked Salmon and Caviar and Brut Blanc de Blancs
Chicken Liver Pate and Nonvintage Brut Rose Champagne
Summer Melon Salad and Prosciutto and Prosecco
Duck Breast with Spaetzle, Chanterelles and Spinach Puree and Vintage Brut Champagne

[readon1 url="http://www.cafedesartistes.com/BLOG/es/"]Source:www.cafedesartistes.com[/readon1]

Make room on your calendar for Friday, May 30th from 9:00 AM CDT to 5:00 PM CDT and stop by the #RivieraNayarit Twitter Party to post your pics, videos and thoughts on the Riviera Nayarit—every destination will be highlighted during the event, from Novillero to Nuevo Vallarta and the coastal towns of Santiago Ixcuintla, San Blas, Compostela and Banderas Bay.