Drink This With That – Cuban Cusine

In last month’s installment of Drink This with That, I spoke about how little authentic Japanese food there was when I grew up in South Florida. But Cuban food? Now we’re talking. Miami was and still is the epicenter for Cuban fare in United States.

I became familiar with a plethora of Cuban delights in Miami on Calle Ocho in the Little Hanana neighborhood. Calle Ocho, Eighth Street, bustled with Cuban culture where nary a word of English was spoken on a street lined with restaurants, cafés, ventanitas (walk-up windows that serve potent Cuban coffee), and cigar shops. The area was lively at all hours with older gentlemen in guayaberas playing dominoes in the morning and smartly attired couples arriving for dinner at Versailles, known as the World’s Most Famous Cuban Restaurant, which opened in 1971.

From the ubiquitous Cuban sandwich to creamy rich flan – Cuban food offers a wide range of wine pairing opportunities, from bright, citrus-driven dishes to deeply savory, slow-cooked preparations.

Cuban Sandwich

The Cuban sandwich layers slow-roasted pork, sliced ham, Swiss cheese, tangy pickles, and sharp yellow mustard upon a pillow of soft bread before being pressed until the exterior is crisp and golden. It’s salty, savory, tangy, and slightly creamy all at once.

+ Sauvignon Blanc

+ Dry Rosé

+ Sparking (Brut)

+ Verdejo

Ceviche

Ceviche is fresh seafood, often fish or shrimp cured in lime juice, which firms the texture while preserving a clean, delicate flavor. Thinly sliced onions, herbs, and sometimes chili add sharpness to the cool, refreshing and vibrant dish.

+ Albariño

+ Vermentino

+ Dry Riesling

+ Picpoul

Ropa Vieja

Richly savory with layers of sweetness, acidity, and umami—Ropa vieja is made of Flank steak braised until tender enough to shred, then simmered in a tomato-based sauce with onions, peppers, garlic, and spices. Typically served with white rice and fried plantains.

+ Tempranillo

+ Merlot

+ Zinfandel

+ Sangiovese

Lechón Asado

Lechón asado is one of the most iconic examples of Cuban cooking. Pork is marinated in a mixture of garlic, oregano, and sour orange juice, then slow roasted until tender. The interior remains juicy and infused with citrus and garlic, while the exterior develops a deeply flavorful, crisp skin. The dish balances richness with brightness, with the marinade cutting through the natural fattiness of the pork.

+ Chardonnay (Unoaked or Lightly Oaked)

+ Pinot Noir

+ Grenache

+ Albariño

Arroz con Pollo

Arroz con pollo is a classic comforting, one-pot dish where chicken and rice cook together, absorbing a blend of saffron, garlic, peppers, and spices. The rice becomes infused with savory broth and aromatics, while the chicken remains tender and flavorful.

+ Viognier

+ Chenin Blanc

+ Garnacha Blanca

+ Unoaked Chardonnay

Choripán

Choripán is grilled chorizo sausage served in bread, and topped with a bright, herbaceous sauce. The sausage is smoky, juicy, and spiced, with a satisfying richness that contrasts with the freshness of the toppings.

+ Tempranillo

+ Carménère

+ Lambrusco

+ Grenache

Flan

Flan is a silky custard dessert with a smooth, delicate texture and a glossy caramel topping. Lightly sweet and creamy, the contrast between the soft custard and the liquid caramel creates a refined, balanced finish to a meal.

+ Semillon

+ Late Harvest Riesling

+ Pedro Ximénez Sherry

+ Tawny Port

Posted by Marcy Gordon

Marcy Gordon is a freelance wine and travel writer. Her work has appeared in a variety of publications including Wine Enthusiast, San Francisco Chronicle, Sonoma Magazine, The California Travel Guide, and Forbes Travel Guide. In 2017 she was awarded a fellowship to the Symposium for Professional Wine Writers. She is the co-host of the award winning Wine Road Podcast.

All Posts