While sitting in my hairdresser's chair one Friday afternoon I caught wind of the most exciting phenomenon to hit Las Vegas in years, the mobile food truck. I'm not talking about the roach coach, I'm referring to full on gourmet food being served outside the window of a grade A truck parked around town. Slidin Thru® sliders was at the heat of the discussion and being the die hard burger lover that I am, I had to ask a few questions. "They're serving sliders out of a truck? Where do I find them?" It was all so new to me. As I scanned their ultra hip website for their schedule (which they refer to as their "skedgie") for times and locations, I felt like I was entering a secret underground world of foodies that not many people knew about yet. Food trucks were recently new on the scene and although many people saw their trucks rolling around town, many of us were cautious to believe that anything better than ice cream and soggy tacos were being served out of it. That Sunday I checked their schedule determined to see what all the hype was about. Man, was I in for a surprise! There was an array of sliders to choose from starting with the typical ketchup and cheese slider called the "Plain Jane" to my favorite the "Pulled Porky" with tender slow-cooked pork, caramelized jalapeño, and bbq sauce to the gourmet "YaYa" with lettuce, tomato, red onion, feta cheese, tzatziki and red wine vinaigrette. They were also serving sweet potato fries and soda out of glass bottles. To say I was impressed was an understatement! The buns were light and fluffy and the intensity and complexity of flavor in every slider had me falling head over heels in love with their food. Not to mention that these guys were my age and having a ton of fun doing something they love. So, of course you know what my next thought was....what WINE should I use?
When discussing pairing wine with Slidin Thru's® sliders I had to find out what their 3 most popular sliders are. After a little research I was told that the "Barby", "Pep Pep" and my favorite, the "Pulled Porky" were the most frequently ordered. I wanted to narrow down the wine to just one white and one red to pair with all three sliders. Trying to find a single bottle that will work with several different meals is something sommeliers do often. This isn't the easiest of tasks but it can be extremely fun when thinking of what wines will compliment each slider. In the end I chose a Spatlese Riesling from Germany and a Zinfandel from California. For the "Barby", the Riesling worked well against the sweetness of the BBQ sauce, tamed the spice from the jalapeno and it's high acidity cut through the grease of both the bacon and onion strips. For the "Pep Pep" the acidity in the Riesling worked excellently against the tangy thousand island dressing and the sugar in the wine mirrored the sweetness of the sauteed onions. With the "Pulled Porky" the sugar in the Riesling played off the sweetness of the pork and again tamed the spice from the jalapeno and matched the sweetness of the BBQ sauce. Finally, the jaminess of the young California Zinfandel worked with the BBQ sauce on both the "Barby" and the "Porky" but the high alcohol in the wine was a little spicy against the jalapeno. Zin is a great meat wine and also worked with the cheddar cheese but in the end I preferred the Riesling. If you're interested in picking up the exact bottle I used it's the 2007 Monchhof Slate Spatlese Riesling and earned 90 points from Wine Spectator: "Juicy and bursting with peach and tangerine flavors. This almost seems easy and open until the fine structure adds some spine on the finish. A light-weight style, with finesse. Drink now through 2022". Cheers!
To find out more about Slidin Thru, please visit their website at http://slidinthru.com!
More fun pics from our Slidin Thru® tasting!