by Heather Schmitt-Gonzalez / Sunday, January 26, 2014
Game-Day Pulled Pork Nachos
And then, when I think about what I want to drink with that type of food, cold bottles of beer inevitably take first place. Beer and messy food (food eaten with your hands is inevitably messy, right) just sort of go hand-in-hand.
But, what if I was to take a spread like that, and set out a few bottles of wine in place of (or alongside) the normal offerings of beer and soda? How would the wine be received? Well, no better place to start testing that out than at home. With myself.
I decided to start with the wine. What variety was I in the mood for? An old favorite like Chardonnay or Pinot Noir? Perhaps something new (to me)? In the end, after pouring over the Gallo Family wine selections, I opted for a varietal that I had not tried before: Red Moscato. White Moscato seems fairly common, and I tried Pink Moscato for the first time over the summer (coincidentally it was Gallo Family, as well, at the Food and Wine Conference), but this was honestly the first time I'd even heard of Red.
Gallo Family Red Moscato is a medium-bodied wine that is sweet, but at the same time refreshing. It's a bit effervescent and lively on the tongue. It has notes of citrus and peach with a blushing berry finish. It pairs nicely with not only dessert, but also lighter/milder cheeses and here's the good part - SPICY food!
So, with a basic profile in mind, I set to work on the food. We like our spice in this house, and I've had nachos on the brain for a few weeks now, so really, the decision process didn't take long. Nachos can be made in big batches, and they take minimal work. My favorite thing about them is that you can switch them up and arrive at endless variations.
So, how did it work out? Gangbusters! I loved that tingling, refreshing sensation that the wine imparted against the smoky heat of the pork-piled nachos on my tongue. I have visions of a long buffet table lined with trays in do-it-yourself-nacho-train style and various bottles of wine for pairing with whichever toppings you choose. Maybe add some fun little cards with a description and flavor profile of the wine and its recommended pairing. You know, have chicken, beef, pork, and veggie options - and then plan out of a few wines accordingly.
My plans for the big game are in motion! What are yours? Can you imagine substituting wine for your normal beverage of choice...or is wine already on your game day table?
- 16 ounces tortilla chips (homemade or store-bought)
- 8 ounces Mexican blend shredded cheese (or a combo of good melting cheeses such as Moneterey Jack, Cheddar, Queso Quesadilla or Asadero)
- few handfuls of shredded iceberg lettuce
- 2 avocados, diced
- handful of black olives, sliced
- 16 ounces warm pulled pork (recipe below or your favorite recipe)
- red blender salsa (add chipotle and heavy on the cumin)
- Chipotle Ranch Sauce (recipe below)
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.