Pair take-out with sparkling wine.   It flat out does not get any more casual than this.  Before any devout winos recoil in horror, let me qualify that statement to say that such a pairing should embody a degree of culinary thoughtfulness.  In the early articles of this web publication, I paired Mexican cuisine with sparkling wine.  This pairing is much the same, except that this week, I let someone else do the cooking for a change.

This week brought me to Southern California and when there, one is hard pressed to not find good Mexican cuisine.   For quite some time I have received fan inquiries wondering when I was going to pair take-out with a wine.   It is easy enough to do, but if I was going to feature such a concept in a weekly article, I would want take-out done right and in Laguna Beach, I know just the folks to do that.

For years, I have been quietly visiting La Sirena Grill in Laguna Beach for the quality of their Mexican cuisine.   Having studied extensively in Mexico, I know authentic quality Mexican food when I taste it.   La Sirena Grill, however, not only passes the authenticity test but it also meets my standard for environmentalism, agricultural product sourcing and cooking.   First, La Sirena Grill’s menu items to its salsas are all made fresh and from scratch, but if that is not enough, they are actually healthy.   Second, La Sirena Grill uses organic products, right down to its meats and seafood and even obtains beef from Estancia Beef.   Third, if you are going to order take-out, you can do it with peace of mind as all of its containers are eco-friendly and biodegradable.   The most important aspect of the cuisine here is that it is delicious.   It is delicious enough that I have been coming here any chance that I have had for the past eight years.  

To pair a wine with Mexican cuisine, you could go with red wines such as Grenache, Petit Verdot or Tempranillo, but I personally love sparkling wine with a really good quality taco.  Just as I originally paired on the site in an earlier article, I opted to share a bottle of Schramsberg’s 2006 Blanc de Noirs with a good friend as we munched on La Sirena Grill’s fare and watched the sun set over the Pacific Ocean.

Finding a bottle of Schramsberg’s Blanc de Noirs is not as challenging as one might think.  In fact, it is actually affordably discoverable if you have a Trader Joe’s location nearby (which also made it a terrific wine to use as a take-out pairing example while on the road).   2006 was a funky year for Napa Valley weather-wise, yet Schramsberg’s Blanc de Noirs does not show a trace of that.   Instead, the long spring and mild summer afforded a long growing season for Pinot Noir and Chardonnay which in turn produced very fruit-forward wine.  The Blanc de Noirs (as readers will recall from my earlier article) is made primarily from the red grape, Pinot Noir.   Only 10% of Chardonnay wine is added to this sparkler to give the wine a bit more backbone and crisper acidity.   Aromas of strawberry, fuji apple, cinnamon and lime greet the nose and the palate is presented with a savory combination of fuji apple, strawberries, cream and a sprinkling of brown sugar. 

Our take-out consisted each of a La Sirena Grill Taco Plate:  

·         Carnitas Tacos with Mexican Rice, Spiced Pinto Beans and Roasted Tomatillo Salsa; and

·         Ahi Fish Tacos with Mexican Rice, Spiced Pinto Beans and Pico de Gallo.

Shown in its sexy biodegradable, environmentally friendly take-out box, the carnitas are dressed with fresh cabbage slaw and accompanied by a freshly made Mexican rice of carrots, peas, tomatoes and spices.   The pinto beans are spiced and best adorned with the roasted tomatillo salsa and dressed with some freshly squeezed lime juice.

The pulled roasted pork carnitas are simply succulent.   One chews slowly, savoring the juices and the spices from a dish that takes the concept of tacos to the next level.  Sipping on the sparkling wine from Schramsberg while slowly munching on the carnitas tacos (or as my friend, knowing a quality taco when she tastes one, quickly inhaled the ahi fish tacos) is just best described as perfectly delicious.

Add in the sound of the ocean, the salty marine smells and aromas of springtime blooms in Laguna Beach and Mexican take-out cuisine paired with sparkling wine is sensually better than sitting down in a noisy, crowded restaurant.

Spring is a special time in Southern California.   The temperatures warm, the wine flows a bit more easily and good times are easily had.   Include organic, sustainably raised produce in your cuisine, let someone else do the cooking for a change and enjoy nature that blooms naturally all around you and you will see that Southern California has much to offer.