2018 Decoy Pinot Noir and Tacos al Pastor

Can you pair wine with Tacos?

Decoy Pinot Noir is one of my favorite wines to pair with food. From its enticing bouquet to its layers of lush, pure fruit, this wine captures the vibrant charm of great California Pinot Noir. On the nose, you get aromas of raspberry, strawberry and rose petal rise from the glass, along with hints of rosemary and peppermint. On the palate it is soft and silky, with supple tannins accentuating the ripe berry flavors and helping to carry the wine to a bright and focused finish.

Tacos al Pastor are definitely my favorite type of tacos. The pork is marinated in a sweet and savory sauce overnight. The traditional al Pastor tacos are cooked on a “Trompo”, known as a spit. However this recipe has been simplified, therefore you can now prepare them on your stove-top. The slight sweetness and rich texture of al pastor tacos pair beautifully with this fruit forward red wines especially the Decoy Pinot Noir, making it a perfect pairing. See my Tacos al Pastor recipe below.

Ingredients for Tacos

• 20 Corn Tortillas
• 1 Cup of Chopped Onion
• 1 Cup of Chopped Cilantro
• 2 Limes Sliced in Wedges
• 5 Sliced Radishes

Ingredients for al Pastor Marinade

• 3 lbs of Pork Butt or Pork Loin
• 3 Dried Ancho Chile Pods
• 4 Dried Guajillo Chile Pods
• 1 Tablespoon of Achiote Paste
• 2 Tablespoons of Salt
• 1 Tablespoon of Ground Pepper
• 1 Cup of Fresh Squeezed Orange Juice
• 1 Cup of Pineapple Juice
• 5 Cloves of Minced Garlic
• 1/4 Cup of White Vinegar
• 1/2 Tablespoon of Cumin
• 1/2 Tablespoon of Paprika
• 1 Teaspoon of Dried Oregano

Directions

1. Remove the stems and seeds from your guajillo and ancho chile pods. Place the chile pods in a small stockpot, and boil for 15 minutes.
2. While your chile pods are boiling, add all of the other ingredients to your blender. Once your chile pods are boiled, drain them and add them to the blender. Blend for 3 to 5 minutes.
3. Proceed to cutting your pork into tiny pieces.
4. Place your meat in a large mixing bowl, and add the marinade. Cover with plastic food wrap and put it in the fridge for at least 6 hours, or preferably overnight.
5. Heat a skillet to high heat. Working in small batches, sear each slice of pork until cooked through for 2 to 4 minutes.
6. When your meat is close to being ready, warm up your tortillas.
7. Place the pork on the tortilla, garnish with fresh onion, a pinch of cilantro and a spoonful of your favorite salsa. Serve with lime wedges and fresh sliced radishes.