Mexican cuisine is very rich and varied, making it challenging to make generalized wine pairing suggestions. Because of the spicy nature of Mexican food, sparkling wines, such as Cava or Prosecco, Rosé, or sparkling Rosé, are all good choices. Wines with low or moderate alcohol levels will be a better match with the spicy nature of the food. Also, a slightly sweet or fruity wine can help balance the heat.

Specific wine pairings should focus on the dominant flavours, proteins or sauces of the dish. Lime, cilantro and tomatillos will pair well with crisp white wines like Sauvignon Blanc or Albariño. Grilled dishes with smoky chipotle flavours may be balanced with a Malbec, Tempranillo or Syrah. Pinot Noir will compliment Carnitas or other pork dishes. Seafood dishes are a good match with Spanish Verdejo or Vermentino. The ever-popular Chile Con Carne is a good match with GSM blends (Grenache, Syrah and Mourvèdre grapes) or a South American Carménère.

Here are some specific dish pairing suggestions from some experts:

Tacos, Chalupas, tostadas – Dry Rosé, Lambrusco, Spanish Garnacha

Stuffed Masa Dough Dishes, Gorditas, Enchiladas – Cabernet Franc Rosé, Tempranillo Rosé, Syrah Rosé

Savory-Sweet Dishes – New Zealand Sauvignon Blanc, Spanish Verdejo, Torrontes, Albariño, Grüner Veltliner, or Garnacha Rosé

Queso Fundido Quesadillas – Sangiovese, Tempranillo, Carménère from Chile

Barbacoa Mexican spices, barbecued meats, grilled, charred Mexican spices beef – Cabernet Franc, Carménère, Cabernet Sauvignon, Tempranillo, Malbec

Chorizo a guajillo and arbol chili seasoned ground fatty pork meat – sparkling wines, such as Cava or Crémant

Mexican Cured Meats – Nebbiolo, Cabernet Sauvignon, Nero d’Avola, Sangiovese, Gran Reserva Rioja

Rice Dishes – Cava, Sauvignon Blanc, Albariño

Bon Appetit.

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