Restaurant Pairings

June 2020 Pairing

We've partnered with one of our favorite Portland restaurants, Tamale Boy, and founding chef Jaime Soltero Jr. to answer the question: What wines pair with Mexican food? Once you get your wines, call in your Tamale Boy take-out order at 503-477-6706 anytime in June. Let them know you're with Cellar 503 wine club and you'll receive a 10% discount. Tamale Boy will donate a portion of sales to Oregon Food Bank.

Here are the four wines and four featured dishes, with menu descriptions from Tamale Boy:

Upper Five Vineyards, Tempranillo

Not your typical dark and broody Tempranillo, this is a lighter style Spanish varietal wine from Southern Oregon.

Paired with Torta de Alambre. Popular throughout Mexico City, our torta consists of carne asada, chopped bacon, chorizo, bell pepper, onion, and melted queso Oaxaca. Topped with kale mix, avocado salsa, and garlic aioli. Served on a pretzel roll. $13

J. Scott, Avante Red Blend

A big bold blend of Malbec, Tinto Cao, Petit Verdot, Syrah and Tempranillo all grown in Oregon.

Paired with Enchiladas Mineras. Four enchiladas filled with your choice of tinga de pollo, carnitas, or spinach and mushroom mix. Topped with minera sauce, queso Oaxaca, cubed potatoes and carrots and chorizo. Served with queso fresco, crema, and radish. $13

Ransom, Albariño

Bright and citrusy, a classic Spanish varietal grown in the Willamette Valley.

Paired with Ceviche Sinaloense. Shrimp, scallops, and white fish marinated in lime juice and a roasted chile sauce. Tossed with pico de gallo, cucumber, red onion, and avocado. $12

Mad Violets Wine Co., Riesling

An aromatic, complex, and dry Willamette Valley Riesling.

Paired with Burrito Del Mar. Large flour tortilla wrapped and filled with shrimp, rice, black beans, and pico de gallo and topped with a white wine cream sauce and sliced avocado. $14