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Wine and Spirits

April 2006

The most dynamic restaurant trends we've noticed this year have been in ethnic restaurants. For years, this term has been synonymous with cheap; the food may be delicious, but don't look for atmosphere and service, let alone a wine list. That's no longer the case when it comes to Spanish, Indian and Argentine cooking.

Spanish food has become an international phenomenen, due in large measure to the influence of Spanish chefs such as Juan Mari Arzak at Arzak and Sergi Arola of La Broche. Here in the States we've seen a proliferation of restaurants playing off the tapas tradition, from the relaxed food and atmosphere to great Spanish wines.

Indian cuisine has also found a welcome balance between low-budget chaat shops and ornate, expensive palaces: The new breed of Indian restaurants offers the vivid, complex flavors of the cuisines of the subcontinent with wines to match.

In the case of Argentina, the country's wines finally have showcases equal to their stellar quality. From New York to Novato, California, you can have your malbec and your steak, too-and not on a flaming stick wielded by a guy in a gaucho getup.

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