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Wild Child Spicy Blanc

A white wine that doesn't behave like one. Bright and aromatic on the nose, yes, with citrus and stone fruit doing exactly what you'd expect. But then the spice arrives and the whole thing becomes something more interesting. It builds slowly and deliberately, a warmth that starts at the back of the palate and lingers.

Crisp enough to cool you down, spiced enough to warm you back up. It keeps you guessing, and that's exactly the idea.

Lemon Zest
Jalapeños
Wild Child Spicy Blanc

Spicy Chicken Tacos with Grilled Pineapple Salsa

Fiery marinated chicken charred on the grill meets sweet, caramelized grilled pineapple salsa in a taco that hits every note. Smoky, spicy, and bright. Wild Child's Spicy Blanc brings tropical fruit and a peppery kick that rides right alongside the heat and sweetness of every bite.

Ingredients

  • Chicken thighs, boneless
  • Marinade: chipotle in adobo, lime juice, garlic, cumin, olive oil, salt
  • Pineapple slices
  • Red onion, finely diced
  • Jalapeño, minced
  • Fresh cilantro
  • Lime juice
  • Corn tortillas
  • Sour cream or crema

Steps

  1. Blend marinade ingredients and coat chicken thighs. Marinate at least 30 minutes.
  2. Grill pineapple slices over high heat 2–3 minutes per side until caramelized. Dice and mix with red onion, jalapeño, cilantro, and lime juice to make salsa.
  3. Grill chicken over medium-high heat 5–6 minutes per side until cooked through and charred. Rest and slice thin.
  4. Warm tortillas on the grill.
  5. Fill tortillas with chicken, top with grilled pineapple salsa, and finish with a drizzle of crema.
Image Recipe
Spicy Chicken Tacos with Grilled Pineapple Salsa
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Wild Child Spicy Blanc 750ml

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