Cinco de Mayo Recipes!
When we think about Cinco de Mayo we usually think about cerveza and margaritas. What about a wine margarita or “Pinot- grita”?! This year we have paired our 2018 Pinot Gris with a recipe of our winemaker, Mike Heringer’s, favorite toastadas. Cinco de Mayo is just a week away and we are excited to share these fun wine-centric recipes with you. Try these Pinot-gritas with Mike’s Toastadas and you have a celebration to remember.
Pinot-gritas with the 2018 Heringer Estates Pinot Gris!
A refreshing spring and summer beverage that pairs perfectly with outdoor patios and Friday nights. This year Cinco de Mayo is on a Tuesday, so this also pairs well with Tuesday nights!
2018 Heringer Estates Pinto Gris
3/4 cup frozen limeade concentrate
1/2 cup fresh orange juice
3 cups of ice
Lime wedges and salt to garnish
Making the Pinot-grita!
This is a very “throw it in and blend it” type of recipe. First fill your blender with a bottle of Pinot Gris. Add the limeade and orange juice. Add the 3 cups of ice. Blend until you have the desired thickness. That’s it! Super easy and fun!
The 2018 Pinot Gris will add flavors of citrus lime and orange blossom. If you desire a little more sweetness feel free to add a splash of 2019 Moscato!
Toastadas are so fun and can be made in so many creative ways. Our winemaker, Mike Heringer, prefers his toastadas with wine (of course) and with a thick delicious layer of sour cream!
Toastada shell of choice
Grated Lemon Chicken
Fresh pico de gallo or salsa
Making the Toastadas
Our winemaker is a busy guy but he has time to make some excellent toastadas. First you lay out your toastada shell and cover the entire surface with sour cream. This is his signature step. Like spreading tomato sauce on a pizza, spread the sour cream evenly and as thickly as you would like. Next add the pinto beans. Spread them evenly around the toastada shell. Over the beans you will layer the grated chicken. Mike likes to cook his chicken with lemon and shread it with a fork. Then you can add your pico de gallo or salsa of choice. Next the cabbage. Mike, also uses lettuce. Both greens are delicous on the the toastada and make you feel like you might be eating a salad. Last but not to be forgotten, you want to add the grated cheese!
That’s it! Almost as easy as the Pinot-grita! With these two delicouse recipes you can have a wine lovers Cinco de Mayo that is a fiesta of a time!
Catch us LIVE!
Have you caught our winemaker, Mike Heringer, and our tasting room manager, Courtney Cucchi, on Instagram LIVE yet? Every Thursday at 4pm they have been sharing wines and diving into why Clarksburg makes the best wine region in California. On Thursday, April 30, 2020 they hosted a Pre-Cinco de Mayo segment where they shared recipes for the Pinot-gritas and Toastadas that we are sharing today. Watch the episode and some of our past episodes on the Heringer Estates YouTube channel.
Written by Creative Director Cara Gregor