Vivanco and Patricius Tokaj Wines – Pairings for National Taco Day!
Written by Jessica Lewandowski
October third may be a crucial holiday for any Mean Girls fans out there, but I’ve got one up on you: October fourth is National Taco Day! This year in particular, Hump Day could not get any sweeter. I mean that literally too – I have some scrumptious wine pairings from Vivanco and Patricius Tokaj to go with your taco recipe you’re making to celebrate (that’s in here too, so don’t worry)!
The Vivanco winery is based in La Rioja, Spain. The grapes in La Rioja provide a diverse range of flavors and bodies, thanks to the versatile region, which provides everything needed from glistening sunshine to long, cool nights. The dream began 100 years ago, and, four generations later, the Vivanco family winery is thriving. Both the aged and new wines complement tacos quite nicely: pair the Vivanco Crianza with beef or chorizo tacos; Tempranillo Granacha pairs with chicken tacos; and Tempranillo Blanco pairs well with vegetarian tacos.
Patricius Tokaj Winery is a family-owned operation based in Hungary. They produce the popular Furmint, Muscat, and Sparkling Pezsgo, all unique to the Tokaj region of the Eastern European country (you can whip out that factoid the next time you want to impress your friends with some wine knowledge). This area of Hungary produces legendary wines, and Patricius Tokaj won’t leave you disappointed with their 2015 Dry Furmint, which pairs spectacularly with fish tacos.
I won’t leave you hanging! Here’s a simple and quick recipe from Bon Appetit Magazine for Grilled Chicken Tacos:
1 medium onion, cut into wedges, keeping root intact
2 garlic cloves, finely chopped
1 pound skinless, boneless chicken thighs
1 tablespoon cumin seeds, coarsely crushed
1 tablespoon vegetable oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 corn tortillas, warmed (for serving)
2 avocados, sliced (for serving)
Charred Tomatillo Salsa Verde (for serving)
Cilantro sprigs, sliced radishes, and lime wedges (for serving)
Prepare grill for medium-high heat. Toss onion, garlic, chicken, cumin, oil, salt, and pepper in a medium bowl. Grill onion and chicken until cooked through and lightly charred, about 4 minutes per side.
Let chicken rest 5 minutes before slicing. Serve with tortillas, avocados, Charred Tomatillo Salsa Verde, cilantro, radishes, and lime wedges.
And don’t forget to enjoy your tacos with a refreshing glass of wine!