Top Wine With Mexican Food

Wine and Mexican food are a combination that can be both exciting and confusing for many. While wine is typically associated with European cuisines, Mexican cuisine has its own unique flavors and ingredients that can make pairing with wine a challenge. However, when done right, the combination can create a harmonious and enjoyable dining experience.

Mexican cuisine is characterized by bold and spicy flavors, with dishes like mole, tacos al pastor, and chiles en nogada showcasing the complexity and depth of the cuisine. The challenge in pairing wine with Mexican food lies in finding a beverage that can stand up to these bold flavors without overpowering them.

There are some key things to keep in mind when choosing a wine to pair with Mexican food. Firstly, it is important to consider the heat level of the dish. Mexican cuisine often features chili peppers, which can add a significant level of heat to a dish. When pairing with wine, it is best to choose a beverage that has a slightly higher acidity to help cut through the heat.

Another factor to consider when pairing wine with Mexican food is the type of drink traditionally associated with the cuisine. Tequila, for example, is a popular alcoholic beverage in Mexico, and it can be difficult to find a wine that pairs well with it. However, there are a few options that can work.

Riesling

Riesling is a light-bodied white wine with high acidity and a hint of sweetness. This makes it the perfect pairing for light and mild Mexican dishes, such as ceviche or fish tacos. The acidity in the Riesling helps to balance the heat from the spices in the dish, while the sweetness adds a complementary flavor to the dish.

Pinot Noir

Pinot Noir is a medium-bodied red wine with a fruity flavor and moderate tannins. This makes it an excellent pairing for dishes with a mild to medium level of heat, such as tacos al pastor or chiles rellenos. The fruity flavors in the Pinot Noir complement the bold flavors in the dish, while the moderate tannins provide a good balance between the flavors and the heat.

Sauvignon Blanc

Sauvignon Blanc is a light-bodied white wine with a crisp and refreshing flavor. This wine pairs well with spicy Mexican dishes, such as mole or chiles en nogada, as its high acidity helps to cut through the heat from the spices. The crisp flavor of the Sauvignon Blanc provides a refreshing contrast to the bold flavors in the dish.

Zinfandel

Zinfandel is a medium-bodied red wine with a fruity and spicy flavor. This wine is a good choice for dishes with a medium to high level of heat, such as chili con carne or enchiladas. The fruity and spicy flavors in the Zinfandel complement the bold flavors in the dish, while the moderate tannins provide a good balance between the flavors and the heat.

Cabernet Sauvignon

Cabernet Sauvignon is a full-bodied red wine with bold and complex flavors. This wine pairs well with spicy Mexican dishes, such as mole or chiles en nogada, as its bold flavor can stand up to the bold flavors in the dish. The high tannins in Cabernet Sauvignon provide a good balance between the flavors and the heat.

Syrah

Syrah is a full-bodied red wine with a bold and spicy flavor. This wine is a good choice for dishes with a high level of heat, such as chili con carne or enchiladas. The bold and spicy flavor of the Syrah complements the bold flavors in the dish, while the high tannins provide a good balance between the flavors and the heat.

In conclusion, pairing wine with Mexican food can be a challenge, but it is also a fun and exciting opportunity to explore the flavors and ingredients in both the cuisine and the wine. By considering the heat level of the dish, the flavors in the dish, and the traditional drinks associated with the cuisine, it is possible to find a wine that complements and enhances the dining experience. So, the next time you’re enjoying Mexican food, don’t be afraid to experiment with different wine pairings and discover the perfect match for your taste buds.