Ever Wondered What to Drink with Tacos? This Vintner Can Help

There is no doubt that a glass of wine with food elevates the experience. Both need to be in harmony, neither overpowering the other’s taste, to create a perfect pairing. Finding the right match is overwhelming sometimes, considering how vast the world of viticulture can seem, but wine is still simply a pure pleasure, especially with the right bite. 

Reprinted with permission from Caren Rideau: Kitchen Designer, Vintner, Entertaining at Home. Photographs by Meghan Beierle-O’Brien. Produced and styled by Char Hatch Langos. Published by Pointed Leaf Press.

An easy way to begin the pairing process is to start with the most prominent ingredient of the dish and even out the flavor profiles. In a white wine, I’m seeking a balance of fruit and acid, which creates a lasting finish that is great with light seafood, shellfish, and even spicy Asian dishes. Imagine a bite of rich, savory lobster with melted butter. A sip of white wine cuts the flavor of the luscious meat and creates a satisfying sensation. Acidity cleanses the palate and makes heavier, robust meals more enjoyable—not unlike how a squirt of lime helps liven up the flavor of carne asada, or a squeeze of lemon that of an oyster. 

When it comes to red wine, I’m looking for tannins. They create a dry sensation in the back of the throat that clings, sometimes making me want to press my tongue to the roof of my mouth. Tannins exist naturally in plants, and those found in the skins of grapes for wine are more apparent in red grapes than in white. Tannins in the seeds of the grapes create bitterness, and those in the skins, along with acid, help to make the wine age-worthy. 

Tannins, as well as acidity, also act as a framework for aging red wine. They make it easier to pair red wine with heartier dishes such as red meat and terrines. Tannins dissipate as the wine matures, allowing more fruit to come forward and create a more balanced taste. Letting aging wine sit out in a glass or a decanter after opening the bottle or enjoying it with food are ways to minimize tannins and introduce inexperienced drinkers to bolder red varietals. 

Matching food and wine becomes second nature if done enough times, and I’ve refined my palate simply by trusting myself. I have fun with the process and do not let the sophisticated jargon become too much. I take a bite, close my eyes, and, by recalling flavors, can think of which wine to pair it with depending on the food’s fat, salt, and acid contents. If all else fails, and I can’t conjure up the ideal taste of a particular wine for a perfect balance in my mouth, I will often look for a similar recipe online, research recommended wines, and then try several bottles with food I’ve prepared. 

Some Favorite Recipes and Pairings

1 of 4Reprinted with permission from Caren Rideau: Kitchen Designer, Vintner, Entertaining at Home. Photographs by Meghan Beierle-O’Brien. Produced and styled by Char Hatch Langos. Published by Pointed Leaf Press.

Butternut Squash Soup with a Latin Twist

I love this soup on a cold day and especially with the spicy notes.

PERFECT PAIRING: Our Grenache is perfect with this soup; the berry notes and medium tannins found in Grenache balance the spice of the chorizo, and bring out the richness in the butternut squash.

2 of 4Reprinted with permission from Caren Rideau: Kitchen Designer, Vintner, Entertaining at Home. Photographs by Meghan Beierle-O’Brien. Produced and styled by Char Hatch Langos. Published by Pointed Leaf Press.

Grilled Steak Tacos

This is a typical Sunday brunch or early dinner we share with our friends and family—we love all of the flavors.

3 of 4Reprinted with permission from Caren Rideau: Kitchen Designer, Vintner, Entertaining at Home. Photographs by Meghan Beierle-O’Brien. Produced and styled by Char Hatch Langos. Published by Pointed Leaf Press.

Frijoles de Olla

Growing up amid Mexican culture, there was always a pot of beans, or frijoles de la olla on the stove.

4 of 4Reprinted with permission from Caren Rideau: Kitchen Designer, Vintner, Entertaining at Home. Photographs by Meghan Beierle-O’Brien. Produced and styled by Char Hatch Langos. Published by Pointed Leaf Press.

Frijoles con Chorizo

Frijoles con chorizo was a Sunday treat.

PERFECT PAIRING: Our Tres Uvas—three grapes—is a blend of Grenache, Syrah, and Petite Sirah. The added Petite Sirah in this blend brings up the tannins, to pair well with the spicy chorizo.

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Reprinted with permission from Caren Rideau: Kitchen Designer, Vintner, Entertaining at Home. Photographs by Meghan Beierle-O’Brien. Produced and styled by Char Hatch Langos. Published by Pointed Leaf Press.

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