Cinco Bebidas? [updated]

Reader Greg is in a bit of a wine pickle for Cinco de Mayo:

"The wife and I are in a cooking class this Friday for some Cinco de Mayo celebration.

This is what we’ll be cooking…

• Tequila -Lime Shrimp with Black Bean and Jicama Salsa
• Pulled Chicken on Ground Corn Cakes with Guacamole
• Cuban Beef Spring Rolls with Mango Barbeque Dipping Sauce
• Banana And White Chocolate Empinadas

It’s BYOW which we’re pretty excited about, but we’re not sure what to bring.

I wouldn’t want to spend more than 20 bucks."

My first inclination is to recommend cerveza.  However, lets see if we can't all put our collective palates together and come up with some under-$20 wine ideas for Señor Greg.

I'm going to noodle this around the rest of the day.  If you've got the perfect wine or wines, drop a comment.  Gracias!

[update]
Reader Katie P. suggests a big ol pitcher of Sangria.  Thanks to her, we now have a great Sangria recipe for 5dM:

Sangria

4 bottles of light red wine, like beaujolais

1 1/2 oz. Grand Marnier (or other orange-flavored liqueur)

2 oz. brandy

1 1/4 c. orange juice

1 c. lemon-flavored seltzer or soda

juice of 1 lemon

2 cinnamon sticks

1/3 c. sugar

3 oranges, sliced

2 lemons, sliced

4 peaches, diced (and skinned if you prefer)

1 pt. strawberries, diced

* Tastes best if it is covered and refrigerated overnight.

Technorati Tags: cinco de mayo, sangria

Comments

[KatieP]

Not sure if Greg is looking for 1 wine to accomodate ALL of the menu items.....that would be pretty darn difficult, especially with the dessert! But here goes. Mexico spent a great deal of time under the Spanish throne so many of its dishes go well with Spanish wines. The first couple of dishes would go great with the Spanish's answer to sauvignon blanc: Rueda wines made with the verdejo grape. Not so sure it'll hold up with Cuban beef spring rolls, though. (I'm Cuban, and I'd be drinking some good rum or beer with this!) The beef would go way better with a Rioja or Ribera del Duero which are both made with the tempranillo grape. The plus is that good Spanish wines can be had inexpensively.

My suggestion after all this, however, is some good sangria. Make it at home the night before, with a nice fruity beaujolais. I've got a great recipe if it's needed!!!

[Greg]

Sounds like I should go with a white wine for the first two courses and finish up with beer. For desert a good espresso would hit the spot.

[Andrew]

a nice punchy New Zealand Sauvignon Blanc - except for the dessert. Or perhaps an off-dry Colombard from the South of France.

[William]

What strikes me in the world of wine that is the most like beer? Clearly, something sparkly. Two to think about:

Roederer Estate Anderson Valley Brut Rose'
or
Vixen Sparkling Shiraz/Cab Franc

Just thoughts...
Cheers!

[beau]

WW - great recommends. I'm always surprised myself when I (re-)learn that Spanish reds are incredibly flexible.

One Spanish red recommendation from me: a Mencia (native grape) from Bierzo.

But, Katie, I think the best recommenation you provided was the Sangria...recipe please!

Andrew - Bly me! An NZ SB is a great idea. It would be like squeezing another lime over the top of everything

William - my first thoughts were very similar to yours. I was thinking about suggesting a simple Cava or even a slightly bubbling Vinho Verde. Cheers.

[Craig Camp]

Cava is a great idea. The things you want to avoid with spice are high acids, tannins, wood and alcohol. For some reason people always recommend Spanish reds with spicy food and I think they are a bad match. Too much alcohol and wood.

Beaujolais Village is perfect slight chilled with such dishes and slightly sweet rieslings and chenin blancs would be lovely with such a menu.

[KatieP]

Craig--I think that people are often misguided in thinking that most latin food is spicy, when in fact it isn't....it seems like most of the dishes that will be prepared are not what I would consider "spicy." And I can definitely say that the Cuban dish won't be spicy.
That's why I mentioned that a Rioja (old-world style) would be fine with the beef rolls. But if they were spicy, I'd definitely agree with you on avoiding the strong reds.

[Craig Camp]

Certainly all latin food is not spicy "hot", but it is often fully spiced with assertive flavors. I find these flavors, along with hot spice, almost jarring when contrasted to oak tannins. However, this is probably more my palate as I can't stand over-oaked wines in general. The same is true of Asian foods, which are certainly not all spicy hot, but the combinations of flavors they use just (for me anyway) combine harshly with tannic, high alcohol red wines.