Spring in Paso Robles is the perfect time to have friends over for a little backyard fun. Temperatures are ideal and with all the rain this winter, the abundance of greenery and freshly bloomed plants makes being outdoors even more rewarding.
If your friends are like mine, any type of get together involves food and wine. There are so many fun appetizers, but who doesn’t love a big bowl of chips and some salsa?
One of my friends who has a real talent for making a wide range of salsas, brought a trio with him on a recent visit. His “Toasty Roasty”, Pico de Gallo and Mango Habenero were all delicious. Our group decided the hands down winner was the Mango Habenero (the photo at the top of the post might have given that away). With a little arm twisting, I convinced him to share his recipe.
Mango Habanero with Tequila Salsa
Recipe by Steve Rodriguez
2 ripe, firm mangoes, diced
1/2 medium white onion, chopped and rinsed
1 habanero pepper, seeded and chopped
Juice of one lime
1 oz 100% agave tequila
1/4 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon fresh cilantro leaves
Optional 1/2 Roma tomato diced for color
Combine all ingredients together. If the salsa has been sitting for awhile be sure to give it a good stir prior to serving.
Not just for chips!
While it is delicious served with tortilla chips, this salsa is also perfect served on a wide range of meats. We tried it with grilled pork chops and grilled chicken that evening. I am also going to make this next time I grill fish.
Eat this with Rosé
There are a wide range of wines that will pair well with grilled meat topped with this salsa. I have to say it makes me think pink!
It is early in the season for me to have picked my favorite Paso rosés (I’ve only been out to sample a few); however, here are some that I have enjoyed and can recommend. I should note I haven’t had a bad one so far this year — Paso pinks seem to get better and better!
I have to say I wasn’t really sure what to expect, and given that the group has fewer than 30 members, and most small wineries, I wasn’t anticipating a large crowd. I am glad I opted to attend the VIP tasting, limited to just 50 guests, since the main tasting was sold out with 400 attendees. Hats off to the organizers of this event for offering a wonderful experience to a large crowd.
The VIP tasting was worth the extra money to be able to have an hour to taste and talk with the winemakers/owners. There were a couple of other perks that made the VIP portion of the event special too: 1) real wine glasses and 2) each winery had a food item paired with a wine.
Some of the wineries really took the pairing seriously and went all out, while others may have forgotten they were supposed to have food and it seemed like they popped into the grocery store for cheese cubes or a deli meat platter on their way to the event. I’ll focus on the good and give the others a pass for likely being too busy to figure out the food part.
The best pairing I had of the evening was at the Wild Horse Winery & Vineyards table.They served their 2015 Pinot Noir from Bien Nacido Vineyard with a beet crisp topped with caviar creme fraiche, garnished with chive and fennel. This delightful bite, with just the right amount of salt, enhanced the wine … and this is a wine I can drink without food and be perfectly content.
Tied for second place (following my very subjective system) was Mitchella Vineyard & Winery serving a mini Beef Wellington with their Bourdeaux blend (they also poured a nice Cabernet Franc) and Chateaux Margene serving a beef empanada with their Pinot Noir (of course they were also serving their flagship Cabernet Sauvignon). Hats off to both for going the extra mile with these home-made meat pastries.
A fun (and bubbly) pairing was at the Still Waters Vineyards table. Not only was the sparkling rosé refreshing, the paired vegetarian skewers also lightened up the tasting. The skewers had cucumber, mozzarella, tomatoes, dried date and a tangy balsamic vinegar. After so many meatballs, crostinis and sausage bites, this pairing really hit the spot.
As I mentioned, the size of the crowd that came out for this event was a surprise to me. I think there were a few things that made this tasting so popular.
Price. So often walk around tastings come with a huge price tag. This one was extremely reasonable at just $25 per person. With approximately 25 wineries, each pouring several wines, this was a bargain.
Food options. Instead of building the food cost into the event and having to set-up food stations or hire servers to walk around with passed plates, the organizers brought in no-host food trucks. BRILLIANT! Often when I go to tastings, I am there to focus on the wine, so the extra $$ in the event cost is a waste. Not to mention so many people have food preferences, making it difficult to please everyone. By having the food trucks, those who wanted food could purchase exactly what they wanted at a reasonable price. I was happy to see my favorite, local food truck, The Hurricane Kitchen there with crowd favorites like the bison blue cheese patty, sriracha chicken and other items available on top of a bed of greens, or served in a bun.
Live Music. I really think live music adds to a wine tasting event. Even with the low cost of admission, the organizers brought in a very popular, local duo – Bear Market Riot.
Clearly the main purpose of the event was to showcase the diverse wines offered from the wineries located along the back roads on the east side of Paso Robles. Given the sheer number of wines being poured, there is no way I could taste them all; however, I was very pleasantly surprised by the quality of the ones I did taste. There were some lesser grown varietals like Pear Valley’s Aglianico and Charbono, as well as a large number of Cabernet Sauvignons (hands down the most widely planted grape in Paso Robles).
I also found a few wineries that are now on my list of places I have to visit. The first is bovino vineyards offering the gen.er.os.i.ty and Joludi brands. I hadn’t heard of them prior to the tasting and the barrel sample they poured is enough to get me out to their tasting room to try the line-up.
The second is Rava Wines. Although I have now been to their event center twice, I have never made it to the tasting room. I sampled a sparkling rosé and need to get back to try the rest of their wines – several friends have recommended that I do so!
Clearly it is time for a tasting trip to Paso’s Back Road Wineries. A couple of hours at a tasting isn’t long enough to explore so many wines!