Salsa Verde (Green Sauce ) is a typical sauce of the Spanish-speaking countries.
Salsa Verde is a "Green Bomb" of aromas: fresh parsley, cilantro, mint, garlic, capers, jalapeno, olive oil and anchovy to add salinity.
But don' t be mistaken: the fresh herbs love a hearthy and powerful red with smooth tannins.
Astringent tannins make this fresh sauce taste too "grassy".
Light reds such Pinot Noir, Cru Beaujolais or Dolcetto will highlight the herb's bitterness.
The green bitterness of Salsa Verde makes full-bodied red wines taste much sweeter.
If you go for Rosé, go for something strong. American Syrah Rosé is typically made with the "Saignée Method", making the wine darker, richer, and bolder, compared to other Rosés.
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