What Wine Goes With Mexican Food? (Solution found)

8 Food and Wine Pairings to Consider

  • Ceviche and Grüner Veltliner.
  • Carnitas and Pinot Noir.
  • Mole and Syrah.
  • Al Pastor and Sparkling Brut Rosé
  • Enchiladas and Riesling.
  • Tamales and Tempranillo.
  • Chicken Tacos and Pinot Gris.
  • Chiles Rellenos and Sauvignon Blanc.

What wine do you serve with Mexican food?

  • Sauvignon Blanc is a great example of an herbaceous wine with higher acidity. Because of the spice in most Mexican dishes, we suggest a more fruit-forward Sauvignon Blanc, such as New Zealand Sauvignon Blanc.


Does red wine go with Mexican food?

If smoky, earthy chipotle, achiote or pasilla chilies or grilled meats are dominating the flavors, look at Malbecs, Tempranillos or red Rhône wines. Or, if your version of Mexican food is something very cheesy and heavy, Zinfandel, Sangiovese or Barberas might be a good place to start.

What red wine goes good with Mexican food?

5 Red Wines To Drink With Mexican Food

  • Beaujolais / Gamay.
  • Zinfandel.
  • Shiraz / Syrah.
  • Cabernet Sauvignon.
  • Pinot Noir.
  • Conclusion.

What drink goes well with Mexican food?

A beer, margarita or michelada (a beer cocktail with lime juice, hot sauce, Worcestershire sauce and spices) is the obvious go-to beverage for Mexican food, but they can completely undercut the flavors of a delicate ceviche or overpower a simple tostada or tamale.

What kind of wine goes well with Mexican food?

The most successful wines are fresh, sleek, and crisp with acidity. Good white choices include Sauvignon Blanc, Pinot Grigio (also known as Pinot Gris), dry Riesling, and Albariño, a crisp, citrusy knockout from northwestern Spain that’s phenomenal with green tomatillo-chili sauces.

What wine is good with spicy food?

A few styles to consider when matching wines with spicy food:

  • Off-dry Riesling or rosé
  • Grenache and Syrah/Shiraz blends.
  • Champagne.
  • California Chardonnay.
  • Sparkling Shiraz.
  • Ripe Pinot Noir with more aromatic dishes.

What red wine goes with spicy food?

Pick light-bodied, fruit-forward, low-alcohol reds. Avoid red wines with high levels of tannin and oak, as those will make the spicy food seem all the spicier. Lower tannin reds like Gamay, Zweigelt, Schiava, and some Pinot Noirs are great served slightly chilled.

Does Rose wine go with Mexican food?

Why It Works: A rosé with a good sense of body to it will complement the pork, spices, and fruit of Tacos Al Pastor, and avoid overpowering it.

What wine goes with carne asada?

Carne Asada + Malbec, Grenache, or Tempranillo These marinated sliced steak tacos tend to have a smoky, charred flavor. They go well with a fruity Malbec.

What wine goes with shrimp fajitas?

Recommended wines for:

  • German Riesling. wine type.
  • Californian Chardonnay. wine type. white wine, dry. Chardonnay.
  • Argentinian Malbec. wine type. red wine, dry, oaked.

What wine goes with shrimp tacos?

Wine Pairing for Shrimp Tacos Rosés typically have great acidity and bright fruity flavors that will balance out any heat from the seasoning and refresh the palate with each bite. What is this? Other great options include Pinot Gris (Pinot Grigio), unoaked Chardonnay, Vinho Verde, or Albariño.

What wine goes with chicken fajitas?

Chicken Fajita With chicken Fajitas, a white wine will be the ideal pairing. You could go either for a Chardonnay (unoaked) or for a Sauvignon Blanc.

What red wine goes with enchiladas?

My best choices would be, for a white, a light, refreshing pinot grigio, a chenin blanc, or a mildly oaked chardonnay. Or, for a red, something Spanish or Portuguese, or a juicy, unoaked syrah, malbec, merlot or zinfandel from Chile, the US or Argentina.

What wine goes with pork tacos?

Pork and Carnitas Tacos The perfect wine for pork or carnitas taco pairings is a nice Pinot Noir. A Pinot Noir has a bold cherry flavor with a hint of spice that is ideal for anyone looking to accentuate the flavors of the meat.

What red wine goes with tacos?

“Different cuts are presented on tacos.” Your best pairing may depend on how the beef is prepared, whether it’s seared, braised or stewed. No matter the cooking method, Small says, “It’s a good chance to go for a bolder red wine,” particularly Tempranillo, Grenache or Malbec.

What Wine with Mexican Food?

Due to the fact that wine is a volatile beverage that can degrade quickly, it is essential to store it carefully. When deciding whether or not to purchase wine from a new retailer, it is crucial to understand how the wine should be stored. In the event that you find yourself in a wine store that appears to be excessively warm, or that has bottles that appear to have been sitting upright for an extended period of time, understanding how a wine should be stored will assist you in deciding whether or not to make a purchase from that particular wine store.

Cellars for Keeping Wines Rule1: Keep it in a cool, dry area where the temperature does not exceed 70 degrees.

As soon as the temperature rises over 80 degrees, your wine will begin to “cook,” and if the wine is left out for an extended period of time or reaches temperatures beyond 90 degrees, it will be spoiled.

Heat is likely to have caused the wine to turn if it smells like cooked fruit and raisins.

  1. Leaving that apple juice in your hot garage for more than a few days can cause it to expand, and as the juice cooks, it will begin to smell rotten.
  2. In order to do this, the temperature must be controlled.
  3. Just store your bottles in your refrigerator if you want to be extra cautious.
  4. Unfortunately, because you’ve seen wine sold upright in stores, you might believe that this is the proper method to store it.
  5. Why?
  6. As a result, the seal on the bottle becomes loose, allowing more oxygen to seep in and deteriorate the wine’s flavor and character.
  7. With a desktop wine rack or even a specially made wine cellar, you may assure that this happens in your own house.

The vinegar you buy may be more cost effective than paying for a great bottle of wine. If you see this, please exit the store gently and look for another area to make your transaction.

Why is Mexico more famous for beer and tequila?

By the 1700s, fermented agave and mezcal were already widely utilized for religious purposes, and the Spanish were already making Tequila at that time. The omnipresent margarita (created after prohibition was lifted in the 1930s) helped to make tequila popular among the general public. As far as beer is concerned, it is popular due to the fact that it is widely available. Lager (beer) was introduced to Mexico as a result of German influence, and it is manufactured mostly from rice, which is a cheap and readily available primary grain.

In that case, what are the finest sorts of wines to pair with Mexican cuisine?

Three Wine Food Pairing Trade Secrets

1 The Spice Rule is a set of guidelines that govern the use of spices. The usual guideline is that the hotter the dish is, the cooler and sweeter the wine should be served alongside it. In addition, low-alcohol wines and mild tannins help to alleviate the burning feeling caused by capsicum. 2 White Meat + White Wine Equals White Wine You can usually match the color of the wine with the color of the meat in the vast majority of cases. Red meat goes well with red wine. White meat? White wine, of course.

3 Colors of Herbs The presence of a lot of green herbs in a dish necessitates the consumption of wines with higher acidity and herbaceous characteristics.

As a result of the spices found in most Mexican recipes, we recommend a Sauvignon Blanc that is more fruit-forward, such as a New Zealand Sauvignon Blanc.

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Tortillas with Toppings

Tacos small hand-sized soft corn tortillas topped with meat, chopped onion, cabbage, radish, lime, and cilantroChalupas similar to tacos, but with small crispy corn tortillasSopes a thick soft corn tortilla topped with seasoned meat and mexican cheese, and sometimes pickled vegetables or lettuceTostadas literally translates to toasted and perhaps was derived from crisping day-old masa tortillas.
Dry Rosé,Lambrusco, Spanish Garnacha, Cannonau fromSardegna

Stuffed Masa Dough Dishes

Tamales a corn dough stuffed with meats, cheeses and/or vegetables, wrapped in corn husks and steamed/boiledGorditas a small masa cake that’s prepared and stuffed with cheese, meat and/or vegetablesEnchiladas a corn tortilla rolled around cheese, meat or vegetables and covered in a red sauce
Cabernet Franc Rosé, Tempranillo Rosé, Syrah Rosé – If the dish is not too spicy, try a slightly chilledReserva Riojaor Tempranillo from the Ribera del Duero

Savory-Sweet Dishes

Empanadas a wheat, corn, or yuca pastry stuffed with cheeses and vegetablesChile Rellenos a cheese-stuffed green chile that’s breaded with masa, fried, and served with pickled vegetables and sometimes topped with chile sauce
New Zealand Sauvignon Blanc, SpanishVerdejo,Torrontes, Albariño, Grüner Veltliner, or Garnacha Rosé The spice level can be moderated with a more fruity-tasting or sweet wine

Cheese Dishes

Queso FundidoQuesadillas
Sangiovese, Tempranillo, Carménèrefrom Chile, or something else that’s big and earthy

Red Meats

Barbacoa Mexican spices, barbecued meats (often with beef)Carne Asada grilled, charred Mexican spices beef
Cabernet Franc,Carménère, Cabernet Sauvignon,Tempranillo, Douro Reds,Malbec

Spicy Meats

Chorizoa guajillo and arbol chili seasoned ground fatty pork meat (vegan alternatives exist)
Go for sparkling wines, such asCavaorCrémant– Think of it like a Jarritos Mexican soda


Al Pastor spit-grilled meat that is seasoned with chilies and slow roasted with onion and pineapple (which makes the meat tender) and often made with carnitas (pork) or cabrito (goat)Carnitas Mexican spices in braised and shredded pork
Sparkling Brut Rosé, especially Crémant d’Alsace for its fruity notes
Pozole a red chili seasoned chicken broth-based soup with pork and corn hominy, and topped with avocado, cabbage, and lime White PortTonic Cocktail

Mexican Sandwiches

Torta a Mexican sandwichPambazo a Mexican white bread made with eggs and lard that’s dipped in red gaujillo sauce and stuffed with potatoes and chorizo

Mexican Cured Meats

Cecina a marinated, dried, and thinly sliced meat made with pork or beef –similar to proscuitto
Choose an earthy bold red such asNebbiolo, Cabernet Sauvignon, Nero d’Avola, Sangiovese,Gran Reserva Rioja

Rice Dishes

Arroz con Pollo a long-grain rice dish made in a similar style to Paella but with achiote (annatto seed) oil, and sofrito made with cilantro, onion, garlic, red peppers, sweet pepper, red bell pepper, tomato, pickled capers, and olivesArroz con Camarones similar to Arroz con Pollo, but with shrimp
Cava, Sauvignon Blanc, Albariño, white Vihno Verde or other very dry,high-aciditywhite wine

In Mexico, sope is served with barbacoa and quesadillas. Source

Achiote Paste a Yucatan spiced seasoning paste made with annatto seeds, garlic, orange juice, coriander, cumin, allspice, and cloves Zinfandel
Adobo Sauce a sauce or roasting marinade made with guajillo chilies, garlic, apple cider vinegar, sugar, and cumin Moscato d’Asti,Prosecco,Crémant
Chiltomate (Yucatan) a fruity-spicy roasted tomato and habanero sauce with onion and garlic Moscato d’Asti, Prosecco
Enchilada Sauce a red chili and tomato sauce for roasting Sangiovese
Chile Sauce (green) Sauvignon Blanc, Grüner Veltliner
Chili Sauce (red) German Riesling
Guacamole a salsa made with avocado, lime, jalapeño, onion, and garlic Verdejo, Dry Riesling, or Sauvignon Blanc
Molé Sauce a sauce usually made with chocolate, garlic, sesame seeds, pumpkin seeds, plantains, red chili peppers including ancho, pasilla, mulato, and chipotle chilled Amontillado Sherry (delicious!)
Pico de Gallo fresh and chunky tomato, onion, jalapeño, and cilantro salsa Albariño, Vihno Verde, Grüner Veltliner, and if all else fails, Pinot Gris
Ranchero Sauce cooked tomatoes and serrano green chili sauce used for huevos rancheros Cabernet Franc,Gamayor Carménère,a red wine with herbaceous flavors
Tomatillo Salsa a green salsa made with tomatillos Sauvignon Blanc,Grüner VeltlinerorVerdejo
Burritos Tempranillo, Sangiovese orMontepulciano
Chili Con Carne Cava – one of the world’s best“Champagne” pairings
Chimichangas Extra-BrutCava
Fajitas Primitivo
Hardshell Tacos RiojaReserva

The reality of the situation in Mexico. Mexico’s Restaurante Amarantos is located in Querétaro. Mexico’s wine-producing areas.

Learn More About Mexican Wine

Mexico’s robust, juicy red wines and zesty sparkling wines are gradually gaining popularity across the world. Refer to the Guide.

Wine With Mexican Food: Starting With The Basics

Here’s a tip that will take the uncertainty out of combining your favorite wine with your favorite Mexican cuisine. With an astonishing choice of meals that originated in each of Mexico’s 32 states, we have an almost limitless number of great wine matching options to choose from! However, for new wine enthusiasts, all of those complicated and spicy foods might be overwhelming. However, with the appropriate eye for ingredients, you may create a lovely match between these recipes. And let us not forget that Mexico is also hard at work producing some outstanding wines of its own.

What Drink Goes Best With Mexican Food?

A step-by-step approach on combining your favorite wine with your favorite Mexican dish is provided here. With an astonishing choice of foods that originated in each of Mexico’s 32 states, we have an almost limitless number of great wine matching options to choose from.

However, for new wine enthusiasts, all of the complicated and spicy meals might be frightening. It is possible to match these recipes nicely if you have an excellent eye for ingredients. Remember that Mexico is also hard at work producing some wonderful wines of its own.

Wine with Mexican Ingredients

Some of the most popular components found in Mexican cuisine are represented here, along with the best wines to pair with them. Getting to know these components can help you get more familiar with Mexican cuisine while also allowing you to develop meals that are complimentary to it:

  • Chilies (Guajillo, Ancho, Chipotle, Pasilla): Medium-bodied reds, rosé
  • Cilantro, epazote, avocado: Light-bodied whites
  • Oregano, thyme: Medium-bodied reds, rosé
  • Beans, tomatoes, onion, garlic: Medium-bodied reds, rosé
  • Cinnamon, vanilla, cumin, clove, and cacao: Sparkling wines, full-bodied whites, medium-bodied reds, and rosé are all good choices. Corn: Because it is often more neutral in flavor, it is best to refer to the other key components in the meal on this one.

Pairing Wine with Mexican and Tex-Mex Dishes

Of course, for others, it may be more convenient to begin with well-known Mexican meals and their proper pairings before venturing out and attempting their own creations. So here are some traditional Mexican and Tex-Mex meals to get you started on your cooking journey! Tacos al Pastor (pork tacos). Source.

Tacos Al Pastor

Tacos Al Pastor, which were originally influenced by Lebanese cuisine, have grown to become one of the most iconic street food meals in Mexico City. Recipe includes a corn tortilla, pork marinated with chiles (guajillo, ancho, and chipotle) and spices (clove, cumin, oregano), pineapple, onion, and coriander, and a pineapple salsa. It goes well with: Bandol Rosé, Tavel Rosé. Why It Is Effective: Tacos Al Pastor are best served with a rosé that has a nice feeling of body to it, as it will complement the pork, spices, and fruit in the dish without dominating it.



This grilled, cheese-filled tortilla, which originated in Central and Southern Mexico, has become widespread in Mexican restaurants throughout the United States and abroad. Ingredients: A corn tortilla (but wheat tortillas are becoming increasingly popular), cheese, green or red salsa, onions, and guacamole are all included. Suitable for pairing with:Riesling, Chardonnay, and French Sauvignon Blanc Why It Is Effective: Something sharp and acidic can help to cut through the richness of the melted cheese and keep your tongue feeling fresh after eating a quesadilla.

Chicken Fajitas with Slow Roasted Tomato Salsa are a delicious meal.

Fajitas De Carne

Fajitas, a Tex-Mex meal that has become quite famous, were originally solely made with beef. However, utilizing chicken as a protein source is becoming increasingly popular. Beef, green bell peppers, red bell peppers, onion, and flour tortillas are among the ingredients. Pairs Well With: Menca, Tempranillo Joven, Zinfandel, and others. Why It Is Effective: Large amounts of fruit in medium reds will be able to handle the intense, savory tastes of meat, peppers, and onion. They will also be far more effective at cutting through the spice than anything with a high concentration of tannins!



This modest staple has been given a fresh lease on life in recent years, appearing as anything from a dip to a topping (albeit sometimes only if you’re ready to pay a premium). Intriguing fact: The name of this famous and adaptable dish is derived from the Nahuatl terms Ahuacatl (Avocado) and Mulli (Mullicorn) (salsa). Avocado, onion, tomato, cilantro, green chile (jalapeo or serrano), and lime juice are the main ingredients in this dish. This wine goes well with: Grüner Veltliner, Pinot Gris, or Sauvignon Blanc.

Why It Is Effective: The high acidity of the avocado will help to cut through the fatty nature of the fruit, and the citrus notes will work beautifully with the strong tastes of cilantro and onion. Salsa, tortilla chips, and guacamole Source.


“Salsa,” as most Americans understand it, is just a term that refers to the red, tomato-based sauces that are typically served with Mexican cuisine. This dish is great as an appetizer or even for the entire dinner. Tomatoes, onions, cilantro, garlic, green chile, and olive oil are among the ingredients. Pairs well with: Chianti, Sangiovese, and Negroavola. Why It Is Effective: There is one thing that Mexican and Italian food have in common, and that is a healthy appreciation for the tomato. Which makes a robust, herbaceous red wine from Italy the ideal wine to pair with the components of a salsa.



“Salsa,” as most Americans understand it, is just a term that refers to the red, tomato-based sauces that are commonly served with Mexican cuisine. Suitable as an appetizer or even as a main course. Tomatoes, onions, cilantro, garlic, green chilies, and olive oil are the main ingredients. This wine pairs well with the following wines: Chianti, Sangiovese, and Nero d’Avola Reasons for its effectiveness include: One thing that both Mexican and Italian cuisines have in common is a strong appreciation for tomatoes.



Ceviche is a popular cuisine in the Gulf and Pacific regions of Mexico, and it is just fish that has been cooked in the acidity of lime juice until it is tender. In this recipe, white fish is combined with avocado, tomatillo or tomato, onion, cilantro, green peppers, olive oil, and plenty of lime juice. Combinations: Albario, Verdejo, and Vermentino. Why It Is Effective: Not only will these wines pair beautifully with shellfish, but they will also complement the acidity of the lime juice, bringing out even more citrus notes in the process.


Chili Con Carne

The majority of historians say that this meal originated in the city of San Antonio, Texas. However, this hasn’t stopped it from being associated with Mexican cuisine in many people’s thoughts. Beef, beans, chiles, cumin, oregano, tomatoes, and onion are among the ingredients. Pairs well with: Chilean Carménère, GSM Blends, and Lodi Zinfandel, among others. Why It Is Effective: To pair with a substantial stew like Chili Con Carne, choose a wine that has its own distinctive tastes, such as Carménère, which is high in pyrazine and will compliment the spicy spices well.



This meal is believed to have originated in San Antonio, Texas, according to the majority of historical accounts. Although it is not officially associated with Mexican cuisine, many people associate it with it. Beef, beans, chiles, cumin, oregano, tomatoes, and onion are among the ingredients in this recipe. Chilled Chilean Carménère, GSM Blends, and Lodi Zinfandel are all good matches.

Reasons for its effectiveness include: To pair with a substantial stew like Chili Con Carne, choose a wine that has its own distinctive tastes, such as Carménère, which contains pyrazine and will enhance the spicy spices. Mole Negro with Acorn Kabocha Squash. Source.

Ask A Sommelier: The Best Wines For Mexican Food

  • “Avoiding high-alcohol wines with Mexican food is my number one piece of advise, especially if you take pleasure in your high tolerance for heat on the Scoville scale of 50,000 or above on the Scoville scale. Because Mexican cuisines are so different in terms of tastes and preparations, and because the proteins may range from raw or cured (ceviche) to strongly charred (carne asada) to rich and complex (mole), the easiest method to tackle them in one simple sweep will be bubbles. The bright and dry style should be used if you are aiming to match with lighter preparations (such as marinara and verde sauce), the deeper and more toasted sparkling should be used against grilled foods, and the rose bubbles should be used to balance out tomato-based meals and black mole sauce. Remember, the older the vintages of bubbles, the richer and deeper the tastes, and the more complex the flavors. Moreover, there is something magical about pairing Champagne with eggs and maize that makes dishes like chilaquiles and huevos rancheros that much more appetizing. If you want your cuisine to be on the milder and more controllable side, and the salsa isn’t too spicy, I recommend pairing your carne asada burrito with a Rioja Tinto. I would stick to a “Reserva” category of wine since you really want a young red that would emphasize the caramelized protein without being overly barrel-aged so that the star of the meal isn’t overshadowed. When it comes to German Riesling, I recommend looking for older vintages if you like your burritos spicy. The older the wine, the better, because it tends to acquire fantastic savory aromas and weight that can tolerate the “animalistic” aspect of carne asada while also soothing the hot feeling on the palate as it ages “— Sepia, by Arthur Hon (Chicago) “What a great question! Several bottles of sparkling wine were tested against Chef April Bloomfield’s Mexican cuisine while Rosemary Gray and I were putting together a teeny list for Salvation Taco, which serves Chef April Bloomfield’s rendition of Mexican cuisine. When combined with spicy cuisine, there’s something about bubbles that refreshes me in the same way that beer does, at least in my opinion. Trust me when I say that sparkling wine is not only a terrific way to avoid taking the pairing of Mexican wine too seriously, but it is also quite tasty. With a fair quantity of fruit, whites that have a full body and a fruit-forward aspect, as well as low-tannin, low-ish alcohol reds that are full-bodied and bursting with luscious fruit, are all excellent choices. The fruit is the star of the show
  • It can withstand the heat of the spice. Also, keep an eye out for tannins and alcohol, since spicy food may frequently intensify the effects of both.” Restaurants such as The Spotted Pig, The Breslin, and the John Dory Oyster Bar employ Carla Rzeszewski (NYC) “As a guide to my pairings, I prefer to think about the basic tastes in the meal as well as the cooking process, which helps me to think about the foundation flavors in the dish as well as the cooking technique. A high-acid white wine, maybe one with a trace of residual sugar, pairs well with dishes that are gently spiced with jalapenos, cilantro, and lime juice. The heat degree of the meal should be considered when choosing a wine pairing. Recently, I’ve become a fan of The Ned Sauvignon Blanc from Marlborough, New Zealand, which is especially delicious when served with shrimp. When we begin to incorporate richer spices such as cumin, coriander, and chili pepper, I prefer to increase the weight and intensity of the wine to match the spices. If we are still in the area of white meat, I may experiment with a white wine like Gewürtraminer or a lighter red wine like a Pinot Noir from the Willamette Valley to see what I think. For me, the Navarro Gewürztraminer from the Anderson Valley and the Soter’s North Valley bottling of Pinot Noir from the Willamette Valley are two excellent examples of what I’m looking for. Ideally, I would serve carnitas with a wine that has ripe fruit flavors to suit the sweetness that the meat acquires as a result of this cooking process, as well as strong acidity to cut through the fat. It’s possible to find a dry Vouvray from the Loire Valley, or a fruity Grenache/Syrah combination, such as a lower weight Côtes du Rhône, that will satisfy your palate. A lighter weight Malbec would be ideal with spicy red meat dishes such as carne asada burritos. I prefer fruity and refreshing wines with spicy foods such as carne asada. Susana Balbo’s Crios collection is a fantastic value for money. Mole is a dish that is famously difficult to combine with other dishes. For the second time, because there is such a wide range of flavors in this meal, I like to start with the foundation of the dish
  • In this case, I ask which peppers are being accentuated. Wines with a lot of fruit in the mid-palate to stand up to the rich flavors of moles that include dark, smoky dried peppers, such as ancho or pasilla, are ideal. I also search for wines with some savory notes to compliment the smoky aspects in the mole. It’s typically possible to find Sicilian wines that are up to the task, since they have excellent ripeness of fruit but are unexpectedly fresh on the finish, with savory herbal notes to them. I’d recommend trying Nero d’Avola, particularly if it comes from the Cusumano winery.” — Caryn Benke, owner of the Andina Restaurant (Portland, OR) “Here’s a terrific way to get a taste of both wine and Mexican cuisine: Make yourself the garnish. One thing you’ll find at every Mexican restaurant in the country is a squeeze of lime, which is standard practice. Instead, choose for a Sauvignon Blanc, Viura, Muscadet, or dry Riesling that is refreshing and lime-driven. The surprise is that the acidity in the wine will behave in a similar way as the lime wedge, turbo-charging flavors and generating the type of tongue drama that gets you excited for the next mouthful. The flavors of the wine will make sense in the context of the dish—and if you have a particularly herbal white with citrus flavors (some Sauvignon Blancs from New Zealand and the Loire Valley come to mind), you might even try leaving the lime wedge on the plate and perhaps brushing that bushel of cilantro aside to really see the potential of wine with Mexican cuisine. I also seek for salsas that contain tropical fruits as an addition to the list. If you’re making a mango or pineapple salsa, use a white wine that has a lot of tropical tastes in it. If there is ever a time when a tropical style of Chardonnay may be justified, it is when served with tropical fruit salsa. (I might mention that I should include certain Viogniers from new world vineyards in that concept.) Tannin, which is present in red wines, can be harmful. Make your way toward a new-world style Garnacha or Tempranillo from Spain for that carne asada tortilla, but avoid anything branded Crianza or higher in alcohol content. We don’t care about the oak
  • All we care about is the clean and fresh fruit expression. There will be enough palate weight to keep up with the meat, but there won’t be enough disturbance from barrel notes or tannin to throw the balance of the dish off. You want a wine that will be a part of the celebration rather than detract from it. Of course, it’s impossible to talk about wine without mentioning Rosé. And if you’re sharing a table with a variety of plates, don’t get too caught up in the details. Get a great rosé from Navarra, or from anyplace else for that matter. You’ll never drink another Margarita with a fruit flavoring again.” The Purple Cafe in Bellevue/Seattle is owned and operated by Chris Horn. “Mexican cuisine are already well-balanced thanks to their rich sauces, but the wine may bring out the flavors of the sauce that you particularly appreciate. When preparing dishes that contain a lot of cheese, a fruity dry white wine might help you cut through the richness. A Sauvignon Blanc is the ideal wine to pair with this dish. In addition to the Craggy Range from Martinborough, the lime zest and grapefruit would compliment a beautiful ceviche that could be ordered as an appetizer. Whenever the peppers come out to play, especially the spiciest of habaneros, I prefer to drink a Viognier that is tropical and little sweet to help cool my palate while I’m preparing the dish. A good fruity and full-bodied red is my preferred wine pairing with carne asada. A Bonarda or Malbec might be a fantastic choice. The Tikal Natural is a fantastic organic wine from Mendoza that you should try.” — Natalie Tapken, El Toro Blanco, Lure, and BurgerBarrel are some of our favorite restaurants (NYC) “When combining with Mexican cuisine, I like to start by thinking about the sauce and other accompaniments first. When I’m dealing with a dish that has a lot of spice, I like to pair it with something that has a little sweetness to it. German riesling is a good choice, but I like to switch it up and serve Moscato d’Asti instead. Floating things are entertaining, and a well-crafted Moscato is a fantastic pleasure! Producers Elio Perrone and La Spinetta are among the most popular. When cooking with something more earthy and rich, such as mole, I like red wines that have a thick chocolaty center and don’t have a lot of tannin. Shiraz from Australia and Zinfandel from California are both good partners. To make classic carnita tacos, you’ll most likely use pico de gallo, citrus, and maybe guacamole or sour cream as garnishing ingredients. Argentine Torrontes or New Zealand Sauvignon Blanc are excellent choices to complement the acidity of the dish. It’s like drinking the vinous equivalent of a Corona with lime, which is totally refreshing! Alternatively, for a more genuine twist, go on a little adventure and find a bottle of Guadalupe Valley wine (yes, they do make decent wine in Mexico!) to go with your meal. Pour Sauvignon Blanc and try the Casa de Pedra with fish tacos, or find a robust red wine to go with your mole poblano.” • Lauren Collins, L’Espalier, France (Boston) “Yikes. I’ll admit that I enjoy drinking mezcal with my Mexican meal a lot. In the event that I were forced to come up with some appropriate partners for a burrito, I would suggest a nice (read: not in a liter bottle) Gruner Veltliner, or perhaps a Loire petillant rosé from someone like Francois Chidane, or the rosé sparkler from Daumas Gassac, among other options Something with a little RS, acid, and yeast to go with the spice, beans, rice, and meats that you’ll be receiving in the burrito would be ideal. Some dry/off-dry Chenin Blanc (like Baudry or Foreau) would be appropriate with a dish of carnitas and tortillas, while others might like something like Kiralyudvar’s ultra-bright 2010 Furmint, which is off-dry and crisp. When thinking about some of the richer meals, particularly those that include more roasted meats and chipotle peppers, it’s hard not to think of some of the lighter expressions of Northern Rhone Syrah, such as those from Faury and Hervé Souhaut that come to mind. When it comes to wine pairings, it all boils down to one thing: taste and chemistry. Remember to take into account the weight of your dish as well as the texture and acidity of your dish, as well as the overall character of the dish and any subtle features that you might like to experiment with in the meal. The wines will start to become more noticeable. Some will work more than others, and some will work less than others. And every now and again, the long-shot will truly surprise you.” Namu Gaji, Collin Casey, Collin Casey (San Francisco) “Tacos are best served with a ripe, fruit-forward wine such as Zinfandel, still wines from Portugal, Grenache and Syrah blends, Cote du Rhone, Gigondas or Cornas, which are all high in fruit content. With a carne asada burrito, what’s the best wine to go with it? Given the smokiness of this meal, a ripe rich red wine such as Mauritson Rockpile Ridge Zinfandel from Rockpile in California would be a good match: Mauritson Rockpile Ridge Zinfandel, Rockpile, California 2009.” The Restaurant R’evolution’s Molly Wismeier says: (New Orleans) “The finest way to drink a Pacifico is with lime. Gruner Veltliner or Sauvignon Blanc with a lot of fruit character would be the second best beverage to drink from a bottle, though. Basically, you’re looking for something that has some type of ripe green fruit overtones to it, but also has some kind of acidity to it as well. I prefer to drink something that has flavors that are comparable to those of a margarita on a regular basis. You’re probably thinking I’m crazy, but once you try it, it all makes perfect sense. Trust me on this. If that’s the case, I owe you a taco.” — Josiah Baldivino and Michael Mina, respectively (San Francisco) “A sparkling wine or a fresh lemony white wine, such as Vinho verde from Portugal, are two of my favorite types of wine. In addition, the majority of Sommeliers think that Champagne works with everything.” — Lee Spires, AQUA by El Gaucho, in a press release (Seattle) “Due to the nature of the spices and citrus components in Mexican cuisine, there are numerous challenges to overcome. My preference would be to use high acidity, fragrant whites to provide a balance to the spices and citrus flavors found in many appetizers (i.e. guacamole, salsas, ceviches). Because of its upfront floral aromatics and orchard fruit, the Botani Moscatel Seco (Dry Muscat) from Spain’s southernmost tip would make an excellent pairing with this dish. When preparing recipes that include braised meats, seek for bolder red wines that can stand up to the complex flavor profiles that are generated. A more restrained Grenache (in combination with other blended varietals) from Priorat, Spain will complement the dish wonderfully (look for Serras del Priorat, the third label of the famed estate Clos Figueras).” “The Modern World,” by Ehren Ashkenazi (NYC) “In order to pair well with Mexican cuisine, or any cuisine that contains a lot of spicy or hot flavors, it’s always best to look for wines that have low tannin and high acidity. As a result, there are numerous options. Anything made with a delicate touch, such as light-bodied reds such as Pinot Noir, Gamay Noir, or Grenache, but there may be even more options with whites. A sparkling Vouvray (Chenin Blanc) would be ideal with both dishes, as it would provide refreshing white-flower and honeysuckle aromas, a touch of off-dry flavors to balance any spiciness, and a burst of acidity to cleanse your palate after each course.” The Absinthe Group (based in San Francisco) is represented by Ian Becker “Try something different, something red, and something from the Americas. Take a chance on a Carmenere from Chile or a Valdiguie from the Russian River wine region.” Bocanova’s Gerardo Acevedo-Vanni is quoted as saying (Oakland) “The less complicated and less dry your wine should be, the spicier the food you’re serving. You don’t want to waste a complex wine on a palate that has been numbed. With the spicy meal, the sweetness of the wine functions as a fire extinguisher. With a carne asada burrito, I’d choose a fruity Zinfandel, a sumptuous Malbec, or an Australian Shiraz as a wine pairing. Tacos de carnitas would pair nicely with an exquisite, mellow Pinot Noir.” BLT Fish’s Oz Podnar says: (NYC) “Mexican food pairs well with crisp white wines, which help to balance out the heat and spice of the dish. A bone-dry Riesling from Germany’s Rheingau region is a good example of how to do this. It cleanses and refreshes the palate, and with each sip, it reveals more about the personalities of both the wine and the dish.” — Edouard Bourgeois, owner of the Café Boulud in New York City “If you’re eating Carne Asada burritos, think about pairing them with wines that are light and fruity to provide a nice contrast. These will give you a sensation of freshness and immediate fruitfulness. Cru Beaujolais and reds from the Alto Adige region, such as Schiava, would be excellent choices for this occasion. Tacos de carnitas pair well with wines that are a little more sharp. Try Rossese from Italy, or Mencia, which is a muscular red wine. Mexican cuisine should be paired with wines that are lively and playful, but also have some structure.” — —Adrien Falcon and Bouley (New York City) “Carnitas tacos are a great match for earthy Pinot Noirs such as red Burgundy. Delicious, earthy, and brightly acidic, this dish is a must-try. Try something from the Rhône Valley to go with your carne asada burrito. A smoky Syrah would be a fantastic match for this dish. Château St. Cosme Cote-Rotie 2006 is one of my favorite wines.” The Fifth Floor (San Francisco) is home to Amy Goldberger.

What wines would you recommend serving with good Mexican food?

Greetings, Dr. Vinny. In addition to wonderful Mexican food, what wine(s) would you recommend serving? — Vince P., a resident of Dublin Greetings, Vince This is an excellent question since I would never propose matching wine with poor Mexican cuisine. In general, if you’re referring to the spicy Tex-Mex version, I’d recommend sparkling wines, which I believe are a fantastic match with a wide variety of cuisines, as well as rosés, which are also highly adaptable food wines. More precisely, my recommendation is to base your wine match on the flavor or sauce that is the most prominent in the meal.

If you’re cooking with smoky, earthy chipotle, achiote, or pasilla peppers or grilling meats, search for Malbecs, Tempranillos, or red Rhône wines to complement the tastes.

Also, if you want to make a better combination, try to limit the amount of spicy sauce you use, as it might clash with most wines.

A Guide to Pairing Wine with Mexican Food

A Guide to Choosing the Best Wine to Pair with Mexican Food Is it true that alcohol and Mexican food go together? After all, wouldn’t a beer be preferable? Beer is undoubtedly appropriate, but if you’re anything like us, you’d like a glass of wine to accompany your dinner. Fortunately, there are a variety of wines that go well with Mexican cuisine, and here’s the lowdown on which ones are the best.


Fruity and dry is the wine style. Sauvignon blanc and rosé are examples of white wines. Tempranillo, Monastrell, Garnacha, and Cabernet Franc are examples of red wines. If you’re a cheese connoisseur like us, you’ll be pleased to know that there are several possibilities for pairing with Mexican cheese recipes. Queso Fundido is a dish created by Chef Rick Bayless in Chicago, and it is constructed with layers of artisanal jack cheese, garlicky roasted peppers, and handmade chorizo. This dish will benefit with fruity, dry whites and reds that will cut through the richness of the dish.


Low tannins and chocolate flavors characterize this wine. Zinfandel, Syrah, Shiraz, and Malbec are examples of red wines. When combined with red wines that are mild in tannins and have a chocolate note, mole’s nuanced layers of ancho, tomato, sesame, sweet spices, and chocolate work beautifully together.


Clean, crisp whites, rosés, and gentle reds are the wines of choice. Sauvignon blanc, Chenin blanc, Furmint, and Torrontes are examples of white wines. Pinot noir, Mencia, and Barbera are examples of red wines. “Little meats,” as the name suggests, are a meal produced by braising or boiling pigs until tender. It matches nicely with acidic white wines and soft red wines. Make a point of drinking white wines from Argentina or Sauvignon Blanc from New Zealand.

Because of their strong acidity and tart berry notes, rosés are a fantastic choice for this occasion. Pair earthy wines with earthy dishes, such as a Pinot noir or Mencia from Spain, when it comes to serving reds.


Fresh, fruit-driven, or jammy reds are the style to look for. Zinfandel, Malbec, Shiraz, and Syrah are examples of red wines. Food cooked over wood or charcoal pairs nicely with fruity red wines such as Zinfandel or Shiraz, which are known for their jammy texture. The country of Argentina is also famed for its grilled meats, which pair beautifully with the country’s Malbec.


Wines with a fruit forward character or fragrant whites are preferred. Viognier is a white wine made from the grape Viognier. Pinot noir and Zinfandel are examples of red wines. Because the pork has been marinated with chili peppers and pineapple, the spit-roasted pork has a mild sweetness and a rich texture to it. Fruit-forward reds such as Pinot noir pair particularly well with this style. For those who like white wines, the tropical notes of the pineapple and the fatty texture of the pork will mix beautifully with a Viognier as well.


Acidic whites are the preferred wine style. Wines made from white grapes include albarinos (such as Txakoli), sparkling wines (such as Sauvignon blanc), Vouvray (such as Muscadet), and Semillon. When it comes to fish tacos, especially when they’re grilled, acidic whites are essential to bringing out the freshness of the fish. Anything with a citrus focus and a zesty finish will work well to counteract the salty, ocean-influenced food. If you’re having a fried fish taco, pour yourself a glass of sparkling wine; there’s nothing better than a sparkling wine with fried delicacies.


Aromatic whites and light reds are the preferred wine styles. White wines such as Viognier, Gruner Veltliner, Gewürztraminer, and Pinot blanc are examples of white wines. Merlot and Syrah are examples of red wines. The sugars in vegetables are caramelized during the grilling process, bringing forth their inherent sweetness, which works beautifully with fragrant white wines such as the Viognier. If the veggies are roasted, use a red wine such as Merlot or Syrah to go with them.


Bold or herbaceous is the wine style to go for. Petite Sirah, Syrah, Nero d’Avola, Cabernet Franc, and Mencia are examples of red wines. Mexican meals that have been braised or smoked may stand up to full-bodied and full-flavored red wines. With robust, powerful Mexican flavors, Petite Sirah will hold its own and be a fantastic complement. If you want something a little lighter, a herbaceous wine such as Cabernet Franc, Nero d’Avola, or Mencia would do the trick.


Low alcohol content and strong acidity characterize this wine type. White wines: rosé, effervescent, Viognier, Veltliner, and more varieties Zinfandel, Grenache, Syrah, and red mixes are examples of red wines. Hot peppers and spicy meals do not match well with high-alcohol wines, therefore a good rule of thumb is that the hotter the pepper, the lighter the kind of wine you should serve with it. Choose a wine with a low alcohol content and a strong acidity. Spice loves to be counterbalanced by astringent flavors.

If you enjoy white wines, try something bubbly or something slightly sweet or tropical; both will work well with tomato-based and spicy foods. If you prefer red wines, Syrah, Zinfandel, and red blends are excellent choices. Look for wines that have a lower alcohol content (under 14 percent is good).


Fresh, fruit-driven, or jammy wines are among the most popular. Zinfandel, Malbec, Alto Adige reds, Shiraz, and Syrah are among the red wines available. When served with fresh, fruit-driven reds and jammy wines such as Zinfandel or Shiraz, the exquisite marinated beef entrée is a winner. Another alternative is to travel to Argentina, where they are well-known for producing excellent Malbec, which is perfect for pairing with their famed grilled meat dishes. Alternatively, a magnificent Alto Adige red will do, since they are bright, fragrant, and well-balanced.


White wines with a high acidity level The freshness of ceviche calls for highly acidic wines to complement the citrus juices, chili peppers, and coriander. White wines:Sauvignon Blanc, Grüner Vetliner, sparkling, Verdelho, Muscadet, roséCeviche’s freshness screams for highly acidic wines to complement the fresh citrus juices, chili peppers, and coriander. When combining with seafood, a Sauvignon blanc from New Zealand is a great choice because it is recognized for producing lovely citrus and zesty aromas in the wine.

CHOOSE WINE that is a combination of the following characteristics: Lastly, if you’re still undecided, the sparkling Tempranillo from Roséor will be your finest option.

Last Words: Mexican Food Doesn’t Pair Well with Wines that are:

You may also learn how to combine wine with chiles if you’re looking for even more delicious wine and Mexican cuisine alternatives. enobytes2020-10-11T17:04:19-04:00 This article was authored by members of the Enobytes team. Consume Properly. Drink Plenty of Water. Live a Happy Life! Spam is reduced on this website by the usage of Akismet. Learn more about how your comment data is handled.

How to Successfully Pair Wine with Mexican Food

Mexican cuisine is renowned for its very flavorful sauces. There are so many wonderful and unusual cuisine to choose from, ranging from ceviche and guacamole to mole and enchiladas. The variety of Mexican cuisine available ensures that there is something for everyone. And, of course, just like any other delectable dinner, you’ll want something to drink to go with it. When eating Mexican food, the majority of people immediately go for a beer or a tequila-based cocktail. It’s reasonable because these beverages are delicious and pair nicely with a variety of different entrees and appetizers.

The sort of wine you pick for this match is important, just as it is for other food and wine pairings.

Tips for Pairing Wine and Mexican Food

A few considerations should be made when evaluating a wine and Mexican cuisine match. These include:


Generally speaking, white wines pair well with white meats, and red wines pair well with red meats.

Of course, there are always exceptions to the rule. For example, a strong-flavored fish or dark-meat chicken may pair better with a red wine than a white.

Herb Color

Dishes that contain a lot of green herbs and have a strong herbaceous flavor frequently pair well with an acidic white wine, such as a Sauvignon Blanc, since the herbs enhance the flavor of the dish. It is beneficial to have something with more fruity flavors to balance out the heavier spices.

Heat Level

Speaking of spice, the amount of heat in the food may have an impact on your wine selection. The wine should be cooler and sweeter the spicier the food, and vice versa. Those with a lower alcohol level and less tannins can be beneficial in reducing the effects of the hangover. You may still get a kick out of the heat without having the spices take over your taste receptors completely.

8 Food and Wine Pairings to Consider

Taken into consideration, here are a few suggestions for Mexican cuisine and wine combinations to try:

1. Ceviche and Grüner Veltliner

A popular appetizer consisting of raw fish marinated in fresh citrus juice (lemon or lime juice), onions, peppers, and cilantro, ceviche (also known as cebiche or seviche) is a popular appetizer in Mexico. It is possible to “cook” the fish with lemon (or lime) juice without ever using a stove or using any heat. A high-acidGrüner Veltliner works nicely with the dish’s bright, lemony tastes because of the strong acidity of the wine. Sauvignon Blanc or a sparkling white wine are also suitable options.

2. Carnitas and Pinot Noir

Carnitas is a Spanish word that literally translates as “small meats.” The meal is prepared by braising pig in fat or oil with spices for many hours, or until the meat is soft enough to shred with your fingers. In order to get a crispier texture, the meat is roasted in the oven at the conclusion of the cooking procedure. In the end, you’ll have soft, smokey meat that can be used in tacos, enchiladas, or simply eaten on its own. In any form, Pinot Noir goes nicely with pork carnitas, so don’t be afraid to experiment with different preparations.

It’s a light and sweet wine that goes well with a variety of dishes.

3. Mole and Syrah

Mole is essentially a sort of sauce, and there are a few distinct varieties available to choose from. A popular example is mole poblano, a sauce made from chiles, tomatoes, dried fruits, seeds, and chocolate that is widely available in Mexican restaurants. The mole can be made with chicken, pig, or beef, and any of these meats will pair nicely with a younger Syrah. A powerful, fruity wine with medium tannins that nicely matches the flavors of the sauce is the right match for this dish. Additionally, Zinfandel and Malbec are both wonderful choices to consider.

4. Al Pastor and Sparkling Brut Rosé

It is a pig or goat dish that is seasoned with chiles and cooked on a spit grill with onions and pineapple for a slow, slow roasting. Tacos al pastor (pork tacos), which are often served with roasted pineapple, red onion, and fresh cilantro, are a common way to serve this sort of meat. While pairing a wine with pineapple al pastor might be difficult, a sparkler with fruity undertones, such as a Brut Rosé, is a good choice.

5. Enchiladas and Riesling

Tacos are tortillas loaded with any number of items (often a combination of meat, beans, potatoes, and veggies) and topped with a delectable red sauce, which can be found in many Mexican restaurants. The sauce is made with chili powder, garlic, onion, and tomato paste, all of which are cooked in stock and thickened with flour. ARieslingis a fantastic alternative in this situation.

The acidity of the wine helps to cut through the fattiness of the cheese, resulting in a meal that is more harmonious overall. This sauce also pairs well with the spices and tomato that are there. A dry rosé is also a good choice for this occasion.

6. Tamales and Tempranillo

Tamales are corn-based pastries that are filled with cheese, pork, beans, veggies, or a combination of any of these things. Wrapping and steaming or boiling the dough with the filling is the last step. Tamales, with their sweet and earthy tastes, match particularly well with the fruity notes of Tempranillo, especially when they’re loaded with pork. Alternatively, tamales and Pinot Noir might be served together.

7. Chicken Tacos and Pinot Gris

Tacos are one of the most well-known Mexican foods, and for good reason. Tacos are traditionally made of maize and are tender to the touch. They may be stuffed with a variety of ingredients, including chicken and vegetables. Spices like as chilies, cumin, paprika, and garlic are frequently used in chicken tacos. You can top them with nearly anything, including chopped red onions, fresh cilantro, and sliced avocado, among other things. No matter how you prepare your chicken tacos, a glass of Pinot Gris is the perfect companion.

You might also want to think about Gewürztraminer or Riesling.

8. Chiles Rellenos and Sauvignon Blanc

One of the most well-known Mexican foods, tacos are undoubtedly the most well-known. Tacos are traditionally composed of maize and are soft. A number of items, including chicken, can be used to make them. In addition to chiles and cumin, paprika and garlic are frequently used in chicken tacos. It is possible to top them with nearly anything, including chopped red onions, fresh cilantro, and slices of fresh avocado. Pinot Gris is the perfect companion to any chicken taco, no matter how you stuff it.

Gewürztraminer and Riesling are two other options you may choose.

Find the Perfect Wine for Your Next Mexican-Inspired Meal

Tacos are undoubtedly one of the most well-known meals from Mexico. Tacos are traditionally soft and made with maize. A number of items, including as chicken, can be used to make them. Spices like as chilies, cumin, paprika, and garlic are commonly used in chicken tacos. You can top them with nearly anything, including chopped red onions, fresh cilantro, and fresh avocado. Whatever you choose to stuff your chicken tacos, a glass of Pinot Gris is the perfect companion. The tangy, fruity wine complements the food perfectly.

6 Tacos and Wine Pairings

You might be interested in learning more about your wine tastes. Make use of our simple 7-question survey to receive tailored wine recommendations! Do you want to have some tacos? How about a glass of wine? This wine and taco pairing guide will make it simple to find the perfect complement. Almost without exception, “yes!” is the response to this question. Anyone who isn’t hungry right now should indulge in a taco or two. “What should you drink with your favorite taco?” is the only question that remains to be answered.

However, there’s some good news for wine enthusiasts: Tacos and wine go together like peanut butter and jelly, as long as you know how to choose the proper wine. This wine matching guide will help you elevate your Taco Tuesday experience to the next level:

Hot Tips on Pairings

While there are many different sorts of tacos to taste and fall in love with, you can typically anticipate tacos to be intensely seasoned and, in many cases, quite hot. As a result, you should typically avoid wines that contain a high concentration of tannins or those have been matured in oak barrels. Keep it simple by choosing wines with bright acidity and a hint of sweetness (especially if the tacos are hot). When you’re eating spicy cuisine, light, somewhat sweet, low-alcohol wines are your best buddy.

For a group of people who are sharing a plate of tacos, Grüner Veltliner and Riesling are typically good white wines to pair with them, regardless of whether the tacos are loaded with meat or fish.

Timeless TacoVino Pairings

These delectable tacos, which are created with grilled, marinated pork, have a fascinating backstory to tell. They go nicely with a fruity red wine such as a Rioja, Zinfandel, or a Pinot Noir from a New World location like as California, which has a fruity character.

2. Chicken Tacos + Vinho Verde, Pinot Noir, or Gamay

Because chicken is a milder protein, it is generally spiced up with cumin and chilies to make it more flavorful. Choose a light, acidic white wine such asVinho Verde, or a light, fruity red wine such asPinot Noir orGamay as your best chance.

3. Fish Tacos + Sauvignon Blanc, Albariño, or Cava

If you prefer your tacos with lightly grilled fish, choose a light, citrus white wine with a hint of salinity to go with your meal. Sauvignon Blanc and Spanish Albario are both excellent possibilities. Fish tacos are best paired with a bone-dry white wine such as Txakoli, which is popular in Spain’s Basque Country, or a sparkling wine such as Cava, which is crisp and refreshing.

4. Veggie Tacos + Grüner Veltliner, rosé, or Sauvignon Blanc

Drinking Grüner Veltliner, a light white wine with lean, peppery aromas, or a dry rosé with fresh notes of rhubarb and celery pairs nicely with tacos topped with crisp greens. A dry white wine, such asSauvignon Blanc, or a dry sparkling wine are excellent pairings for starchier vegetarian tacos like patatas bravas.

5. Carne Asada + Malbec, Grenache, or Tempranillo

These marinated sliced sirloin tacos have a smokey, charred taste that many people enjoy. They pair well with a juicy red wine like Malbec. To pair with ground beef tacos, a lighter-bodied red wine such as Grenache or Tempranillo would be appropriate.

6. Carnitas + Pinot Noir or rosé

Tacos made with juicy braised pork go well with a brilliantly acidicfruity rosé or a light red wine such as Pinot Noir. If you enjoy white wine, a medium-bodied White Rhône Blend with flavors of lemon and brioche can be a good choice for your occasion.

In Vino Finito

Braised pork tacos are a great match for an aromatic, acidic rosé or a light red wine such as Pinot Noir. A medium-bodied White Rhône Blend with flavors of lemon and brioche would be a good choice if you enjoy white wine.


Our team is made up entirely of wine enthusiasts with a lot of enthusiasm.

With our great sommeliers at the helm, we’ve been thoroughly educated on everything related to wine. Writing this essay was a collaborative effort between two friends who wanted to share their knowledge of wines with the world.

5 Red Wines To Drink With Mexican Food

What comes to mind when thinking of Mexican food is tequila or beer to accompany the meals. But are there any decent red wines to drink with Mexican food? Quesadillas, burritos, and hard shell tacos all come to mind as examples of dishes that pair well with red wine. Because tequila has been popular in Mexico for so long and is so firmly ingrained in Mexican culture, it’s a no-brainer to serve it with Mexican food. But what about other types of liquor? Mexican beer, on the other hand, is just an inexpensive, pleasant beverage that goes down quite well with the cuisine, which comes as no surprise there either.

Drinking wine, and particularly red wine, may provide a sweeter and fruitier alternative to the bitterness of beer and the sharpness of tequila.

You won’t believe it unless you try it for yourself, but red wine and Mexican food are a surprise match.

For starters, here are a few broad guidelines to assist you pick your own wines if you don’t want to follow our recommendations (which you probably should).

What’s The Best Red Wine For Mexican Food?

It might be difficult to determine which red wines are best paired with Mexican cuisine. As you can see, some individuals believe that fruity, low-alcohol, and sweet red wine with low tannins make swallowing Mexican food more simpler, while others believe that full-bodied tastes are more in keeping with the cuisine’s power. In the end, it all boils down to personal choice and how you want your wine to be consumed in general. The spiciness of Mexican cuisine is one of the factors that makes it difficult to match with wine in the first place, and it continues to be a problem today.

  • Some wine specialists have discovered that moderate tannins combined with a low alcohol concentration can assist to mitigate some of the effects of capsicum on the body and mind.
  • After a hot lunch, if the only thing available to you to cool your lips is a glass of Cabernet Sauvignon, you’re going to have a miserable time.
  • The dry, earthy, and generally bitter tastes of tannins are, at the absolute least, unwelcome– and they don’t help at all when you’re already starting to sweat from the meal you’re eating.
  • The final point to remember is that no matter what wine you choose to serve with your meal, it’s always a good idea to cool it and serve it as cold as possible.
  • However, there are some scenarios in which a strong wine may be preferable than a sweeter, lower tannin variety in some cases.
  • Instead of functioning as a refreshing drink to calm your tongue down, the flavor of these full-bodied red wines is designed to compliment the intensity of the spices used in Mexican cuisine.
  • As a summary, search for wines that are easy on the palate and that are effective at calming the effects of spices — you don’t want the flavor of your meal to be overshadowed by the flavor of your wine.

That is, of course, unless you choose to end your dinner with a strong drink in your hand. Having gotten that out of the way, let’s have a look at some samples of red wine to give you a better understanding of what goes best with Mexican food.

Best Red Wines With Mexican Food

If you’re looking for a red wine with low tannins and alcohol levels, Beaujolais wine is one of the greatest options for spicy Mexican cuisine. Beaujolais wine is light and fruity, with aromas of cherry and raspberry that are evocative of the region’s cuisine. The grapes used to make the wine are Gamay Noir, which are most commonly found in the Beaujolais area of France. It only takes one sip of Beaujolais wine to understand why this wine is especially good when served with Mexican food: the low alcohol levels, combined with the fruitiness of the flavor, make it easier to drink than other varietals.

And for those who are unfamiliar with this specific variety, don’t get them mixed up with Beaujolais and Gamay — Beaujolais wines are varietals that come from the Beaujolais area of France, whilst Gamay wine is wine made from Gamay grapes – they are two whole different things.


Zinfandel is a grape that is most often associated with the United States; however, it is also recognized in Italy under the name Primitivo and enjoys a significant following there. Zinfandel is a grape variety that, while not the most popular in the world, is a fantastic match for your favorite Mexican dishes. Among the characteristics of a Zinfandel are its light body and unexpected high acidity level. And, while it does not contain as much tannin as other varietals, it does contain a significant quantity of the compound.

The Zinfandel grape is excellent for those who want a sweeter taste on their tongue.

Shiraz / Syrah

What was originally used to refer to wines produced in the ancient Persian city of Shiraz is now more generally linked with the Syrah grape, which originated in the Rhône region of France and is now grown around the world. Given its higher tannin content, this red wine varietal isn’t as popular as some of the other selections on our list – but it does make for an excellent pairing with Mexican cuisine. It is not only aged in wood, but it also has one of the darkest colors in the spectrum of red wines due to the presence of tannins.

Cabernet Sauvignon

The question you’re probably asking yourself right now is, “Wait, didn’t you just state that Cabernet Sauvignon isn’t that great for relaxing your tongue?” And, sure, we did say that full-bodied wines with greater tannin levels aren’t the best choice for washing down the spicy foods we served. However, we did remark that, in some cases, full-bodied wines might be excellent in specific circumstances. That is something we should talk about a little bit more. If you enjoy full-bodied wines, you’ll almost certainly enjoy them with your food, regardless of what you’re serving it with.

We said before that spicy meals mix well with low alcohol and tannin content, but when your dinner does not contain excessive amounts of hot sauce, you have a lot more leeway to experiment.

So you may enjoy your Cabernet Sauvignons and Merlots with Mexican cuisine – just keep the spice levels low, since too much heat will destroy both the wine and the meal, as the two will compete for taste and overpower each other.

Pinot Noir

Your next question is undoubtedly “Wait, didn’t you just explain that Cabernet Sauvignon isn’t very good for relaxing your tongue?” .and yes, we did explain that full-bodied wines with greater tannin levels aren’t the best choice for soaking up the heat. However, we did add that, in some contexts, full-bodied wines might be excellent choices. Please allow me to elaborate on this point. If you enjoy full-bodied wines, you’ll most likely enjoy them with your food, regardless of the cuisine you’re eating at the moment.

We said before that spicy dishes match well with wines that are low in alcohol and tannins, but when your dinner doesn’t contain a lot of hot sauce, you have a lot more creative flexibility.


Wine and Mexican cuisine are not often served together (particularly given the large number of other alcoholic beverages that mix well with it already), but there are several varietals that are surprisingly pleasant when served with Mexican food. Red wines, in particular, those are low in alcohol and have sweet notes, are ideal for sipping because of how simple they are to drink. However, if you are able to tolerate the spice, full-bodied wines may be just as effective — just make sure you are aware of your ability to handle them.

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