Hosting a party catered by a taco truck (chicken, al pastor, carne asada). Looking to provide 3-4 wines for the guests; average of about $25 per bottle. One sparkling, one white, two reds. I have some ideas, but am looking for other suggestions. Please!
While I’m sure most Beaujolais would be fine I like a bit more spice here and Tempranillo or Garnacha checks the regional boxes.
A Rioja Crianza like Ramon Bilbao or Garnacha like Barsao/Tres Picos would work well. I’ve served Paco & Lola Red (Tempranillo/Garnacha blend) for a similar party and received a lot of compliments.
It should be easy to find a nice, lively Cava to fit your budget.
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Possibly a barbera and a Riesling w acid and zip. We do tacos and Falkenstein or similar.
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I think I would be looking to Spain for all the wines
White - Godello, Godeval used to be good, widely available, and below your target price.
Red one - Mencia , Raul Perez Ultreia St Jacques is a good option that can be found around $20. I would stay with a Bierzo for tacos as sometimes the ones from Ribera Sacra can be a bit light or too grapey.
Red two - Rioja, La Rioja Alta Vina Ardanza. The other three wines should be in the $20 range allowing a splurge on this at $35.
Sparkling - Cava, Raventos. I don’t drink a lot of Cava and have found it hit or miss in the past but have generally liked Raventos at around $20.
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Spain is a good recommendation. Another possibility from there would be a garnacha from Sierra de Gredos, like Bernabeleva.
Calabretta Cala Cala is a taco truck wine. Easy going. It compliments lots of food.
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How 'bout we skip the reccos and bring that truck over here?
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Bordelet Poire Authentique or Sydre Argelette or Patrick Bottex Bugey-Cerdon “La Cueille” NV or Allimant-Laugner Cremant d’Alsace Rose
Theo Minges Riesling halbtrocken or Albariño
Jean Paul Brun Beaujolais Terres Dorees l’Ancien or Gerard Mugneret Bourgogne Passetoutgrain or Pithon-Paillé Anjou Rouge
If you have some time and want to support a Berserker, Stereophonic Wine has The Dream of Spring (2020) GSM blend, Endless River (2020) Gruner Veltliner, and Blue Desert (2020) Albarino that should all go really well with your party.
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Affordable Spatlese and Auchlese.
A vibrant American Viognier. We like Miner Viognier with Mexican food.
I’m not in the know about rose’, but there might be some fine pairings.
For the red, agree with Beaujolais, a slightly fruit forward zin?
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That is such a good idea I feel ashamed to have not thought of it!
That is perfect! Their Albariño is delicious!
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Well, Margaritas for me.
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Sounds like a lot of fun!
Many of these are a bit off the beaten path, but al are specific wines that we’ve had with tacos here I am sure there are similar options that would be easier to find.
Whites:
There are lots of reasonable options, but if there is one wine, I would choose a German off dry kabinett or feinherb level specifically a red slate kabinett. I find that those really sing with al pastor and if its a tinga or similar styled chicken taco. I like Urziger Wurzgarten. Merkelbach should be in that price range.
At least for me blue slate kabinett, while very good doesn’t seem to hit the level of synergy with the pork and if there are any red flavors to the chicken (which most chicken based tacos will have). Blue slate riesling to me also seems to tolerate some of the jalapeño and serrano based salsas less well than red slate riesling. FWIW, I think blue slate riesling is fantastic with many SE Asian hot dishes.
Sparkling:
Anima Mundi Cami dels Xops I think would work very well with all those tacos and especially well with the chicken and pork.
Bermejos Listan Negro Rosado would work well with all three
Mosse Moussamousettes
Red:
I would echo the Ultreia St. Jacques and would really be good with the asada
4 monos grenache is a graceful fruit driven option from Sierra de Gredos that I think would sing with the asada.
In the weird, interesting but good with this food, I might consider
Meinklang’s Rose of Pinot - sparkling has a touch of sweetness that really offsets any heat. I think it could really go well. It’s a wine that will make the food better rather than attract any attention to itself
If you are not sold on the idea of your wine ratios, I might consider doing one red wine and add another white, bubbles or rose. We eat a fair amount of those specific tacos/ meats, in fact today is one such day, and nearly every time I drink wine with those foods I find the red doesn’t get poured as much.
Hope you have a great time!
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You must have one hell of a source for Falkenstein.
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Safe pick for white:
2019 RaĂşl PĂ©rez Atalier a cruz das ánimas RĂas Baixas
That’s a you-can’t-go-wrong sort of wine.
Now for some picks that you might want to try before buying in bulk and serving to a crowd.
Adventurous pick for white:
2019 Domaine Skouras Moschofilero Salto
IMHO, it’s the closest wine to a margarita that’s ever been bottled. Here’s my CT note (perhaps a tad overrated but so what it was fun):
2019 Skouras Moschofilero Salto > - Greece, Peloponnisos, Nemea (4/24/2021)
This is my first moschofilero and I am a convert. This wine transported me to Greece. A nose of briny lemon and with some flowers, like having margaritas in a garden by the beach. And a pleasant tarty saltiness on the mouth, as if the grapes had been watered directly from the Ionian sea, with acidic hints of lime and passion fruit. It would be perfect if it had a bit more complexity. The finish is so long and salty, it’s almost sexual. A revelation. > (94 pts.)Posted from > CellarTracker
Adventurous pick for a red:
2019 Bruma Plan B Tinto, Valle de Guadalupe
It’s a Mexican wine, so even people who wouldn’t have chosen it themselves, will probably appreciate the pairing. A medium-light red blend that seems to me to have been picked really early and drinks a bit like an Old World red. I’ve had it with two non-winos and they raved about it at the “you HAVE to get more of this wine” and “where do you buy this” level.
Here’s my CT note:
2019 Bruma Plan B Tinto > - Mexico, Baja California, Valle de Guadalupe (10/8/2021)
Color me unexpectedly impressed by this Mexican wine from Baja’s Valle de Guadalupe. Decidedly IMO made in an Old World style, picked early, this is not a fruit-forward wine even in its youth.Dark crimson, almost purple. Medium-light bodied. The noticeable green on the nose, which might be off-putting in another wine, along with the meaty and spicy notes, seem to be there to signal not to expect a standard New World take, which the 13% ABV helps to confirm. The 35% Bordeaux varietals (Merlot 10%, Malbec 10%, CS 15%) also help to lend an air of uniqueness to the Rhone/Spanish GSM blend sans-Syrah (Grenache 55%, Mourvèdre 10%). Wine Access says red fruits blend into spicebox on the palate and I agree, stressing the blend part more than either. A medium-short finish is a bit disappointing mostly because you really want more of this.
I’m not sure how this will age or even if it’s meant to because it’s drinking great right now, like it is much, much older than its barely two years since harvest. I can totally understand how this made it to The French Laundry’s wine list. Remarkable QPR at $30 and no need to wait. Great effort by Lulu MartĂnez Ojeda. > (93 pts.)
Posted from > CellarTracker
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A good cava or prosecco for sparkling should fit the bill.
e.g., pretty much anything Chambers St. carries.
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Ha well it’s mostly cobbled together from multiple sources. I Find out the day they get delivered from distributor and then run around to all the spots to get it. Vinic wine in Evanston, Il, Vin Chicago and highland Park, Binnys.
Funny how people lean to Spain, but if this is a Mexican taco truck the flavors are totally different than Spanish food. I would use as many whites and sparklers as possible, as the additions like cabbage, guacamole, salsa, etc tend to match better with whites. We’ve found that the best reds are lighter, more acidic ones like Ploussard and Bourgogne Rouge, and we had a Durin Rossese a couple of weeks ago that was really good with carnitas. But clean, crisp whites (think Margarita-type flavors!) are the best match…SBs/Sancerres, low oak Chards, and drier Rieslings, Pinot Blancs, Sylvaners and Alto Adige/Friuli whites can work well, too. You’re not just matching the meats, but the overall flavor profile, including spice. Anything with higher alcohol/ripeness will just taste hot and flat.
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I love Lambrusco with tacos.
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unoaked Rioja and burritos can can be muy bueno
just make sure to trill your r’s a lot when eating/drinking, to capture the full effect.
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Roberto?
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Cider and beer.
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