2018 Vina Moda Red Blend “Phoenix” & Viña Ardanza Rioja with Birria Tacos (Part II)
Photo ©Michael Kelly
After posting on social media on May 9th, I was looking for suggestions on what wine to pair with Birria tacos, excluding the beer and tequila suggestions, many wines were suggested. So thanks to all those who responded. Of the 70 comments the main suggestions included some 20+ wine choices/recommendations. The wine with the most votes was for Tempranillo followed by Malbec and then Syrah. The fourth-place wine pairing idea was a tie with Zinfandel and Cabernet Franc.
Photo ©Michael Kelly
Chose the 2018 Vina Moda Red Blend consisting of 74% Primitivo (same DNA as Zinfandel), 20% Tannat, 3% Tempranillo and 3% Cabernet Sauvignon. A great blend of with the Primitivo characterized by its deep brooding and inky coloring, high tannins with floral and fruity aromas. The Tannat has rich aromas of red plum, black cardamom and spiciness. Throw in a modicum of Tempranillo and Cabernet Sauvignon with enough tannins to help with the beef tacos and a perfect wine was served with the dinner.
Photo ©Michael Kelly
For good measure and a comparison, we also opened a 2015 Vina Ardanza Rioja Reserve. This wine is a blend of 78% Tempranillo and 22% Garnacha. Tempranillo pairs wonderfully with beef and smoked meats. A beautiful red deep red coloring and the nose was amazingly bright with floral notes. On the palate, a blend of spices including cinnamon and nutmeg. Secondary flavors of pipe tobacco balanced with vanilla made for a smooth and exquisite drink. This wine got rave reviews and scores of 93 and 94 points for a DOC wine is excellent.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
The slow cooker Birria Tacos were cooked 8 ½ hours in a slow cooker. Besides the chuck roast, ingredients included chopped yellow onion, garlic cloves, garlic powder, onion powder, dried oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed fire roasted tomatoes, beef broth, white vinegar, kosher salt, bay leaves, shredded Oaxaca cheese and chopped fresh cilantro. Plated with fresh quartered limes and white corn chips. Dipping sauce was on the side. This recipe was much easier than previous ones especially having to find all the fresh ingredients (see previous story at: https://californiawinesandwineries.com/2023/08/05/2020-jessies-grove-winery-fancy-quest-old-vine-zinfandel-and-birria-tacos-and-sauce/ .
Both recipes are excellent, and I am happy to enjoy them again. Ditto for the wines!
Sláinte,
Michael