Transcript: Ep 4: Tacos & Wine
- [Narrator] On this episode of the Crunchy Show, with Aaron and Jesse.
- Hello, I'm Jesse Inman, And this is the fourth episode of Cellar Rats.
- And am Arron Inman, Jesse's co-host for the day. Today we're going to talk about tacos and wine.
- So basically this is just an episode, to get tacos in our face.
- Concept's simple we're going to taste tacos with our wine. And one wine that is double the price, our price points 17 to 22, these bad boys are coming in at 35 to 45. And then we see if you really need an expensive wine, to enjoy your tacos.
- We are all about price to quality ratio here. It's kind of one of our main staples as a brand. So if they can't hold up, then why the hell would you drink it. So these are the two wines that we're going to try. This is the lucky rock 2019 Sauvignon Blanc. And this is a Lancaster 2015,
- 2015.
- Alexander Valley, Sauvignon Blanc.
- So to jump into the 2015 Lancaster Alexander, Alexander Sauvignon Blanc well, that's a tricky one. So this wine was actually made, similarly to how we make our Sauvignon Blanc. It sees a little bit of Oak, a tiny bit of new Oak, a little bit of stainless steel. And the one thing that they do on their aging program, that we don't do is they use a little bit of concrete egg.
- And just right off the bat, you can see that the colors is a little bit more golden, because of the age, even though it's on screw cap, which doesn't let a whole lot of oxygen in, you'll see the color change over time. And it probably has a little bit more wood what? 10% versus fives what we do is we brought this in pressed it fermented in stainless steel stirring it every day, twice a day at some points so that it started to get, a little bit more frustrated during fermentation, and then we put it wrap it off of the LEAs, the settlings, and then put it into at a 50% wood 5% new wood, and 50% stainless. And so it's got a good balance between fruit softness, roundness acid.
- There is a similarity to them, but you're actually getting the age for sure on the, Alexander, on the Lancaster.
- And weed wood.
- And not in a bad way, it's a little reductive, a tiny bit reductive, possibly screw cap.
- Reduction can be bad you can get some onions and garlic and. But.
- Oh man, I remember my first one.
- But you know, you just want some more Flint's, Graphite stone, things like that, but it's not always a bad thing it can be really nice, but it's hard to control.
- And the really interesting thing about like reduction in, Sauvignon Blanc is it actually adds to the free character, If you walk the line. So now we're going to try some tacos, from Taqueria Las Delicias,
- Delicious in Spanish, I think.
- It's located in Santa Rosa. We picked up some Carne asada and some Carnitas, and we're going to see how those, pair with these Sauvignon Blanc.
- Now we Taco taste them, I like to have a bite of food, taste the wine, take a bite of food. That's how I was always taught in restaurants and things. This is the Carne asada.
- Not bad, the Sauvignon Blanc, accentuates the spiciness, a little bit.
- But also it brings out the, cause the spiciness brings out the booze.
- Yes.
- It makes the wine taste spicier.
- If I had to give that a rating, I would say not awesome.
- Yeah, the spice and the alcohol don't go well together.
- Will try it with the Carnitas.
- It makes it smell more tropical.
- Well I screwed up, I went into the pork Taco. let me go back to the steak Toco.
- It is less spicy, but actually they both taste spicy, because it's spicy, but this makes this more tropical, and makes this a little bit more basic.
- I would give this a neutral pairing, It didn't elevate it, but it didn't take away from it.
- You really like the Tacos,
- The Tacos is pretty tasty, Tacos win all the way around. That's actually.
- It could taste sweet almost.
- The pork like makes the sweetness of the wine, Come out a little bit more, It doesn't accentuate the spiciness, maybe it's just not as spicy taco.
- And also higher fat in pork, And there's high acid in Sauvignon blanc, And so acid will eat through the fat. And so they kind of blend well together.
- And I give the Lucky Rock with the Carnitas, a neutral as well it didn't really elevate it, but it didn't take away from the flavors.
- I think of the combinations that we've tried, the Carnitas Taco without fail is my favorite, but it normally is. And I like, I liked them both, I think they both went well, and just comes down to the price point. So we have 2018 Lucky Rock County conveys. It's a blend of three counties, Sonoma County, San Benito County and Monterey County. This is 2017 Gary Farrell, Russian river. And we were looking at the tasting notes, and it's a blend of a few different vineyards as well.
- Its about five different vineyards within Sonoma County. So the Gary Farrell 2017. Russian river. So this was in barrel for about 10 months, 35% new French Oak, which is standardish. And again, it was a blend of five vineyards. Lets get to Gary Farrell, the old sniffy sniff.
- I've always loved Gary Farrell's wine, from when Gary fertile made them to they have a newer, wine maker always a really strong pH, which is acid is basically a little stronger in them. But I would imagine it's a little rich.
- Russia will vary a lot of times within like the wine world which is seen like a right a riper area, which I would agree with overall.
- Dude this one.
- This one has a lot of,
- The Gary fruit smells good. It has a lot of ripeness, but it's also like got this acid punch to it. That's its like a nice balance, it's almost like if it was all that fruit, like pomegranate raspberry jam, those kinds of things, and then if it didn't have any acid. It would be kind of flabby in a little bit gross, but it's not, it's pretty well balanced.
- It's got a little, again, a little production, it's from the barrel you get some toastiness and flnkiness, And this was 35% new Oak to the Gary feral, this is about 10% new Oak for them.
- I always feel like people act like 35% hew is not a lot.
- It's a lot.
- But it extracts quickly.
- It extract quickly and it's substantial, but it has it's vanilla. So you get villain in from the wood, far from all, which is when you burn the inside of the woods, you get, far of all, we just kind of get toastiness.
- I thought had to pay for that while in Mexico,
- I had far for all I took penicillin, am fine now.
- And the lucky rocks brighter, it's got more like being cherry a little bit of like granite, kind of like some earth notes, underneath that red fruit,
- Little bit lighter I think at body, not quite as much vanilla, because again it's 10% new wood versus 35%.
- The body on the lucky rockets lighter.
- Yes.
- But not lean it's it's still got good texture to it. It's still like a full wine it's just lighter, than the Gary Farrell probably comes off as richer.
- I think a lot of times we've heard the term feminine and a little bit more feminine, softer, delicate,
- Which has always been used to describe us.
- Yes, the beard I grew because I was going for soft And thinner,
- so we're going to try the Carne asada with the Gary Farrell to start.
- Gary Farrell this is my Gary Farrell.
- Its not bringing out flavors, that weren't there before, but it is certainly not like elevating anything negative. Let's move on to the
- No RDM.
- To the lucky rock and the Carney Asada.
- On the like.
- That's good.
- I like the Garry Ferried a little bit more. This one's got a higher acid than the Gary Ferrell, but this one, it's got a little bit more burn on the back.
- I noticed from the first tasting, to the second tasting too, is the Carne Asada is a little spicier.
- That's a good point.
- And so our wine, the lucky Rocky, is accentuating that spice and it's, especially on the finish a little bit. If I had to give a winner, it would go to the Gary Farrell, but I'm really impressed with how we held up. I think we get a silver medal, we'll be back in the Olympics and we're going to do it again next year. Alright, Carnitas and Gary.
- Carnitas and Gary.
- Get the sweetness of the pork. Its almost like the pork one got a little bit of the smokiness in the wine too.
- Let's move on to the Lucky Rock, and the, the Carnitas.
- It brings out a lot of being cherry. I don't know if you have got that, it's like cherry skin, like, boom. I don't know if I could necessarily say that I loved one over the other, I would maybe give a slight edge, to the Gary, also the richness, the sweetness, and that richness kind of curves the heat, which Mary's a little bit nicer. But at the end of the day, if you're paying 22 bucks for the lucky rock, you're not going to be pissed off about that at all.
- You're almost literally drinking, our own cool aid right now.
- So tacos and wine, good pairing, bad bearing. I think the Pinot Noir was a smash job hit, Sauvignon Blanc Well thanks for joining us today, to smash some tacos and Pinot Noir. We'll see you on the next episode.
