Check out all of our products > Break the Rules: Wine with Mexican Food This is a resource for pairing wine with Mexican food. Below you’ll find a list that matches several styles of wine with common Mexican dishes, Tex-Mex foods, and traditional Mexican spices. It may seem unbelievable, but it’s true: Mexico possesses a long history of wine. The oldest known winery in North/Central America is located in Coahuila, Mexico. It was established in 1597. Why is Mexico more famous for beer and tequila? Fermented agave and mezcal were already commonly used for religious purposes by the time the Spanish started distilling Tequila in the 1700s. The ubiquitous margarita (developed after prohibition ended in the 1930s) made tequila popular to the masses. As far as beer is concerned; it’s popular because it’s readily available. German influence brought lager (beer) to Mexico and it’s produced using mostly rice, an affordable staple grain. Wine Renaissance in Mexico: Today there are many top Mexican restaurants that have large wine lists.

So what are the best types of wine to drink with Mexican food? Wine with Mexican Food Three Wine Food Pairing Trade Secrets #1 The Rule of Spice The general rule is that the spicier the food, the colder and sweeter the wine should be. Also, lower alcohol wines and moderate tannins dissolve the burning sensation of capsicum. #2 White Meat = White Wine Most of the time you can match the color of the wine with the color of the meat. Check out our guides on Pairing Wine with Fish and Pairing Wine with Chicken for more details. #3 Herb Color Foods with a lot of green herbs tend to beg for wines with higher acidity and more herbaceous flavors. 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. small hand-sized soft corn tortillas topped with meat, chopped onion, cabbage, radish, lime, and cilantro similar to tacos, but with small crispy corn tortillas

a thick soft corn tortilla topped with seasoned meat and mexican cheese, and sometimes pickled vegetables or lettuce literally translates to toasted and perhaps was derived from crisping day-old masa tortillas.food and wine best restaurants dc Dry Rosé, Lambrusco, Spanish Garnacha, Cannonau from Sardegnatop rated wine inventory software Stuffed Masa Dough Dishesbest cheap wine spain a corn dough stuffed with meats, cheeses and/or vegetables, wrapped in corn husks and steamed/boiledbest affordable wine for gift a small masa cake that’s prepared and stuffed with cheese, meat and/or vegetablesdry red wine price

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 chilled Reserva Rioja or Tempranillo from the Ribera del Duerobest wines & spirits shop a wheat, corn, or yuca pastry stuffed with cheeses and vegetables 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, Spanish Verdejo, Torrontes, Albariño, Grüner Veltliner, or Garnacha Rosé The spice level can be moderated with a more fruity-tasting or sweet wine Sangiovese, Tempranillo, Carménère from Chile, or something else that’s big and earthy Mexican spices, barbecued meats (often with beef) grilled, charred Mexican spices beef Cabernet Franc, Carménère, Cabernet Sauvignon, Tempranillo, Douro Reds, Malbec

Chorizo a guajillo and arbol chili seasoned ground fatty pork meat (vegan alternatives exist) Go for sparkling wines, such as Cava or Crémant – Think of it like a Jarritos Mexican soda 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) Mexican spices in braised and shredded pork Sparkling Brut Rosé, especially Crémant d’Alsace for its fruity notes a red chili seasoned chicken broth-based soup with pork and corn hominy, and topped with avocado, cabbage, and lime White Port & Tonic Cocktail a Mexican white bread made with eggs and lard that’s dipped in red gaujillo sauce and stuffed with potatoes and chorizo a marinated, dried, and thinly sliced meat made with pork or beef – similar to proscuitto Choose an earthy bold red such as Nebbiolo, Cabernet Sauvignon, Nero d’Avola, Sangiovese, Gran Reserva Rioja 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 olives

similar to Arroz con Pollo, but with shrimp Cava, Sauvignon Blanc, Albariño, white Vihno Verde or other very dry, high-acidity white wineSay hello to Sangria – Check out the best damn 5-Minute Red Sangria on the planet! a Yucatan spiced seasoning paste made with annatto seeds, garlic, orange juice, coriander, cumin, allspice, and cloves a sauce or roasting marinade made with guajillo chilies, garlic, apple cider vinegar, sugar, and cumin Moscato d’Asti, Prosecco, Crémant a fruity-spicy roasted tomato and habanero sauce with onion and garlic a red chili and tomato sauce for roasting Sauvignon Blanc, Grüner Veltliner a salsa made with avocado, lime, jalapeño, onion, and garlic Verdejo, Dry Riesling, or Sauvignon Blanc 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!) fresh and chunky tomato, onion, jalapeño, and cilantro salsa