I've been getting more and more into wine, and recently have been pairing my food with wine. I haven't read or heard anything as far as what goes best with Mexican food. Can anyone help me out. Naming a specific wine would be helpful as well.
Thanks!
2007-05-04 05:18:16 · 11 answers · asked by david041164 2 in Food & Drink ➔ Beer, Wine & Spirits
I LOVE wine! But I'm not sure I'd pair it with Mexican food. You're much better off having a good margarita or Corona! Typically, the spices and sauces don't mix well with wine and wine certainly won't bring out any flavors in the food as it should with other cuisines.
As for pairing wines, it has become more relaxed in what should be consumed with what cuisines. It's not looked down upon to have a good red with a light fish. It's actually pleasing the palate to mix it up once in a while! I'm not saying that a full bodied red isn't fantastic with a juicy filet, but try mixing it up. Here are some of my faves:
Clos du Bois Merlot (forget what snotty wine people say about merlots. They are tasty!)
Most Brunellos are AMAZING! I've never found one I don't like! They are an Italian red blend that's wet and strong.
Almost all New Zealand Savaignon blancs are great, too! They are my glass of choice!
If you like pinot grigios, stick to Californias. They are the best there.
Enjoy!!!
2007-05-04 05:32:06 · answer #1 · answered by Drew 3 · 0⤊ 1⤋
Sangria, a punch made with red wine, is the traditional accompaniment to Mexican food.
Reds do generally hold up better to bolder food choices, but the "rules" have pretty much been tossed out the window at this point. You drink what you like. The whole rules thing was put into place to sell red wine to Americans back in the 50s, because there was no market for it here back then.
2007-05-04 12:44:00 · answer #2 · answered by mrthing 4 · 1⤊ 0⤋
I'd recommend a Riesling with Mexican Food. This goes really well with spicy food because you can drink it quickly to counteract the spiciness. Rieslings have a floral aroma. They range from very dry and crisp to intensely sweet depending on where it is from. German Riesling is slightly sweet and balanced with some acidity. California Riesling tends to be sweeter.
A good choice for a reasonably priced Riesling is:
Ch. Ste. Michelle 2005 Indian Wells Riesling - Unfolds with flavors of passionfruit, gooseberry and subtle herbaceousness. The wine is mouthfilling with good texture and finishes well with cleansing acidity and great length. ($9.99) http://www.cheers2wine.com/wine-picks.html
2007-05-04 14:56:03 · answer #3 · answered by Anonymous · 0⤊ 0⤋
I would go with a nice light red. Maybe a Pinot Noir or a Cabernet. Even a fruity Beaujolais.
I would stay away from Merlot and Chianti, which can be a bit heavy on the palate.
2007-05-04 12:29:28 · answer #4 · answered by katzchen75 4 · 1⤊ 0⤋
Red wine is best. In Chili they have some good Cabernet
wine try it.
2007-05-04 13:05:48 · answer #5 · answered by Happy Feet 7 · 0⤊ 0⤋
I would go with a Red Zinfandel. It is slightly spicy to enhance the mexican flavors.
2007-05-04 21:49:22 · answer #6 · answered by Brenna M 2 · 0⤊ 0⤋
if you want a nice alcohol with a mex dinner, try the mex beers, like corona, XX, tecate, and for the females, a nice daquiri or a margarita. nobody in my family drinks wine with dinner.
2007-05-05 05:15:36 · answer #7 · answered by a g 3 · 0⤊ 0⤋
Red wine is for meat.
White wine is for seafoods.
2007-05-04 12:27:08 · answer #8 · answered by marcelino angelo (BUSY) 7 · 1⤊ 1⤋
Beer!
2007-05-04 12:25:45 · answer #9 · answered by Daniel T 4 · 1⤊ 0⤋
if its light go with white. if its dark go with red. that is the general rule. but as always rules are ment to be broken.
2007-05-04 12:28:57 · answer #10 · answered by DJ Glide 2 · 0⤊ 1⤋