Mardi gras, the day before Lent but also a celebration to simply be enjoyed by anyone, is coming and cities like New Orleans are getting ready for the big party. But going to New Orleans is not the only way to have a great mardi gras celebration. Because of the link to New Orleans, Cajun chefs and everyday home cooks alike take mardi gras as an invitation to showcase their Creole cooking skills. Cajun cooking is rich, buttery, spicy and above all packed with flavor which would lead most people to wonder what wine to put in the Bacchus wine decanter 
to go along with that splendid Cajun dinner.
Most dark reds high in tannins will not go well with traditional Creole because they will taste metallic alongside the other heavy flavors. Try a lighter crisp wine to freshen things up between bites of spicy gumbo or catfish. A dazzling Shiraz would match most gumbo nicely, but stick with a white like sauvignon blanc if taking the edge of spicy food is something wanted. Of course wine selection is never set in stone because just like different cultures in the same combined to make today’s Cajun, many different factors go into what will taste good to each person.
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