Portugal is best known for Port and Madeira, but lately I've gotten acquainted with the country's other wines, and I haven't been disappointed in the least. Last week, I waxed poetic about an ethereal sparkling wine, and now, it's a deep, dark red that I can't get out of my mind.
If I didn't already know it was Portuguese, I might've thought Singularis ($17) was a Ribera de Duero. Much like the Spanish wine, it's made mostly of Aragonez — which is known as Tempranillo in neighboring Spain.
But, its best qualities were new to me: A bursting black cherry nose, very soft tannins, and a cooling, nearly menthol-like finish. Even though it'd be a great collector's wine, it has zero tightness, making it a wonderful wine for right now. Do you feel the same way about any Portuguese red wines?
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Not to be confused with the chile pepper of the same name, ají (pronounced "ah-hee") is a vibrant sauce used as a condiment and for dipping all across South America. Although it often contains tomatoes, cilantro, hot peppers, and onions, the sauce varies in heat and content depending on the locale. In Chile, ají often has lemon; in Ecuador, it's mild, with less heat; the Peruvian version typically has a verdant green color. 
If you're looking for a delectable and festive appetizer to serve at a 
