Wine & Travel

Snooth User: dmcker

Matching challenge 1: what wine for here?

Posted by dmcker, Apr 17.

Since in another thread we've been getting sillier and sillier, I thought I'd bring some spillover into a new thread.

What wine goes in the location shown below? My first choice would be something else (margaritas; or Pacifico, even Tecate with a 100% agave tequila or mescal shot backing it up--alternatively even Negro Modelo or Bohemia darker brews), but I keep running across people who want to match wine with everything.

Your suggestions?

 

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Replies

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Reply by dvogler, Apr 17.

For me that's easy. Red wine. Okay, depending on how spicy that salsa is.  I'm thinking The Stump Jump or Clancy's, or Timbuktu.  When I was in Brazil (December 2013), my friend there said they drink far less red wine because of summer, but we certainly drank plenty, but at night.  I guess more importantly than location or food would be temperature.  Maybe I'd learn to enjoy whites!

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Reply by gregt, Apr 17.

Easy.

Garnacha.

Pour it into a large container. Add some lemon juice, some lime juice, some sugar, a thinly sliced lime, thinly sliced orange, some sugar or simple syrup, some sparkling water, some pineapple juice or orange juice, some Cointreau, maybe some strawberries or other good ripe fruit, and maybe part of a vanilla pod. Stir it all up, let it sit for a while, and you're good to go.

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Reply by EMark, Apr 17.

That really sounds good, Greg.  However, it is much too much work for me.  I'm going with the Margarita idea.  I'm not too fussy about the ingredients.  Mostly, I just want somebody else to bring it to me.

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Reply by dmcker, Apr 17.

Greg and Mark, I think you've all had your cerveza 'chelada'-style. That's a beer with a slice of lime in it, and is the only way, for example, that Corona is even remotely drinkable (here's another idea for a thread--how great big wine companies make so much money off of other-beverage dreck, and how that might reflect back on their wine policies...  ;-(  ).  There's also something called a 'mi-chelada'. In addition to the lime, they throw in some salt and hot sauce and a number of things like your Sangria list above depending on who's doing it but often just some worcestershire sauce. A remarkably good hangover cure, especially when you're on a lounge in the shade, warm but with a breeze, and someone else is bringing it to you (and ideally someone else you care about is giving you a shoulder, neck and scalp massage... ;-)  ).

 

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Reply by vin0vin0, Apr 17.

Looks to me like we'd need something fairly cold so margaritas (prefer mine on the rocks) would be perfect, but you asked for wine suggestions and I'd lean more toward simple and refreshing like a nice chilled Italian Pinot Grigio or even a Pinot Blanc.  Of course, bubbles work with just about anything.

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Reply by dmcker, Apr 17.

To further stimulate the matching conversation...

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Reply by outthere, Apr 17.

A nice crisp Sauv Blanc, Chenin Blanc, Vermentino... Chilled!

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Reply by JonDerry, Apr 17.

Margarita for sure. Can always mix in a red later on with the mains.

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Reply by dmcker, Apr 17.

So do we share our favorite margarita recipes?

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Reply by outthere, Apr 17.
  • Ice
  • Tequila
  • Lemon sweet and sour
  • 1 heaping spoon of frozen lemonade concentrate
  • 1 heaping spoon of frozen limeade concentrate
  • 1 blender
  • A Cointreau float
  • Lime juice on the rim of the glass dunked in salt
  • Lime wedge garnish

Amounts of each are important only for personal taste.

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Reply by dmcker, Apr 17.

Keeping it simple. Proven success at beach facilities, on boats, at party villas and elsewhere around the world.  ;-)

  • 100% agave tequila--blanco or reposado
  • Limes, lots of limes (lemons will do when limes not available; if neither, other related local citrus varieties)
  • Grand Marnier or Cointreau or Triple Sec (in that order)
  • Salt
  • Sugar (maybe)
  • Ice
  • Some way to shakemup (even a mason jar with a lid will work)

I like them strong and tart. Seems I'm not the only one.  Only use sugar when the limes or lemons aren't fully ripe, and then only a smidgen. Just Grand Marnier or Cointreau can be the sweetener when the fruit's ripe, but there's an art to it and too much of the liqeuer can ruin the drink, so when the fruit's not ripe sugar is needed.

Squeeze as many limes as required for the batch, throw that juice and appropriate amounts of the tequila and liqeuer in the shaker, add ice and shake the dickens out of them. Wipe the glasses' rims with the squeezed lime rinds, dip in salt, add ice cubes then pour the shaker's contents over them.

More trouble to describe then to actually make, though too many of them and it's easy to get into other kinds of trouble....

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Reply by gregt, Apr 18.

Man, do I have to spell it out for you guys????  Sangria!

BTW D - that Japanese food looks positively mouth-watering. I just knew those guys could put those left-handed knives to some use other than carving up raw fish!

And frankly, I wouldn't really care what you served with it. Sometimes food is the whole point.

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Reply by dmcker, Apr 18.

OK, Greg, am fully expecting to hear reports form you about the San Diego taco truck scene! Although why do I think you might suspect they're secretly owned by Japanese yakuza? ;-)  

Those knives with an edge on only one side actually work a lot better for carving up fresh fish--fileting is a dream. Definitely, tho, not sides of beef....

 

 

San Diego taco truck owners?

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Reply by outthere, Apr 18.

Santa Rosa Taco Truck owners

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Reply by gregt, Apr 18.

Well, I happen to like the paleo truck. But it's run by these hard core outlaws.

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Reply by dvogler, Apr 18.

The BC contingent....

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Reply by dmcker, Apr 18.

So are they running poutine trucks up there?

That would be another good matching challenge... ;-)

 

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Reply by outthere, Apr 18.

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Reply by dmcker, Apr 18.

What, you don't like those 'cheese curds' and mystery gravy?

OK, so you think this is the first  option?

 

I was thinking the below was better, basically because the only time I've had the stuff is after long beery hockey nights in very nippy weather. Then it's actually almost edible. Think you need to be born Canuck to love the stuff on any kind of regular basis...

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Reply by dvogler, Apr 18.

No it's a pemmican and bannock truck.  I'm sure Vancouver has poutine trucks!

OT, that picture is OUTTHERE!  Did you pull that from a David Lynch movie? 

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