Going to dinner at a restaurant that is BYOB only. This is a sample menu from their website. What would you bring? 1 or 2 bottle suggestions?
by mabotteen
9 Comments
flyingron
Have an extra glasse out because the courses aren’t in the same order I’d drink the wines.
1. Anything sparkling (Cava, Champagne) for the Tuna and Quesadilla courses.
2. Riesling for the Tiacoyo and Snapper
3. Gran Riserva Rjoha for the Plantains and the Enchachetada
4. Banyuls for the Buñuelo
Secret-Equipment4039
That’s a lot of different flavor profiles, so lean towards acidity, none-to-mild tannins, and low-to-mid alcohol.
I’d personally bring Champagne and a lighter Cru Beaujolais like Fleurie or Chiroubles.
sgrapevine123
Definitely one or a couple of the many amazing wines from Valle De Guadalupe in Mexico!
jkurology
A Cabernet from Baja
ece_nerd
Flight 1 (Courses: Tostada de Tuna, Taco de Pescado, Quesadilla) – Pair with a crisp Sparkling (e.g., Brut Champagne/Cava) or a mineral-driven White (e.g., Albariño, Chablis). – High acidity and freshness complement seafood, caviar, and subtle spice.
Flight 2 (Courses: Tlacoyo, Enmolada, Encachetada) – Medium- to full-bodied Red with good acidity (e.g., Tempranillo from Rioja, GSM blend, Mexican red). – Enough structure to handle pork belly, mole, and Wagyu, but still balanced for octopus.
Flight 3 (Courses: Postre de Temporada, Buñuelo) – Sweet or fortified wine (e.g., Ruby Port, PX Sherry, Banyuls). – Complements chocolate, citrus, and creamy elements in the desserts.
SpeakersPushTheA1r
I would love to have a Rose of Pinot Noir from Carneros for the nice citrus notes and then a Tempranillo from anywhere in California as a red for something really juicy. If you want a white option I’d go for an Albariño or a Rias Biaxas for its crispness.
KnickerbockerMtrain
Txakolina!
LongroddMcHugendong
I hate to be that guy, one in every thread, but that menu is screaming six pack of ice cold Modelo bottles w lime to me
chrispg26
That place is on my list. Their menu is so varied, I just thought I’d stick to beer 🤷🏽♀️
9 Comments
Have an extra glasse out because the courses aren’t in the same order I’d drink the wines.
1. Anything sparkling (Cava, Champagne) for the Tuna and Quesadilla courses.
2. Riesling for the Tiacoyo and Snapper
3. Gran Riserva Rjoha for the Plantains and the Enchachetada
4. Banyuls for the Buñuelo
That’s a lot of different flavor profiles, so lean towards acidity, none-to-mild tannins, and low-to-mid alcohol.
I’d personally bring Champagne and a lighter Cru Beaujolais like Fleurie or Chiroubles.
Definitely one or a couple of the many amazing wines from Valle De Guadalupe in Mexico!
A Cabernet from Baja
Flight 1 (Courses: Tostada de Tuna, Taco de Pescado, Quesadilla)
– Pair with a crisp Sparkling (e.g., Brut Champagne/Cava) or a mineral-driven White (e.g., Albariño, Chablis).
– High acidity and freshness complement seafood, caviar, and subtle spice.
Flight 2 (Courses: Tlacoyo, Enmolada, Encachetada)
– Medium- to full-bodied Red with good acidity (e.g., Tempranillo from Rioja, GSM blend, Mexican red).
– Enough structure to handle pork belly, mole, and Wagyu, but still balanced for octopus.
Flight 3 (Courses: Postre de Temporada, Buñuelo)
– Sweet or fortified wine (e.g., Ruby Port, PX Sherry, Banyuls).
– Complements chocolate, citrus, and creamy elements in the desserts.
I would love to have a Rose of Pinot Noir from Carneros for the nice citrus notes and then a Tempranillo from anywhere in California as a red for something really juicy. If you want a white option I’d go for an Albariño or a Rias Biaxas for its crispness.
Txakolina!
I hate to be that guy, one in every thread, but that menu is screaming six pack of ice cold Modelo bottles w lime to me
That place is on my list. Their menu is so varied, I just thought I’d stick to beer 🤷🏽♀️