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Pairing Wine with Mexican Cuisine

They say if food is the heart, then wine is the soul – and that combination doesn’t discriminate against any cuisine. Spicy food can be tricky with wine, but if you know these few tips, you can be sure to have that glass of vino with any and every meal! Let’s explore pairing wine with a few favorite Mexican Cuisine recipes this Summer!

Pairing #1: Mole Sauce paired with Old Vine Zinfandel

Mole sauce is rich with clove spice and chocolate; balanced with a spicy sweetness. The rule of thumb here to remember is never serve a wine sweeter than your meal. Our Old Vine Zinfandel matches the balance of mole with ripe brambly fruit framed by pipe tobacco leaf and cedar.

Pairing #2: Chile Relleno paired with Chardonnay

Chile Relleno is a classic Mexican dish, with the low heat and savory poblano pepper as the star. This dish is traditionally stuffed with cheese (yum!), but the rule of thumb to remember here is that cheese and acid is not a good combination. So, with this dish we’ll avoid the bigger, more acidic red or white wines and pair it with our beautifully balanced classic Chardonnay.

Pairing #3: Jalapeño Poppers

The jalapeño pepper goes perfectly with our crisp and refreshing Sauvignon Blanc. While the jalapeño isn’t the spiciest pepper out there, it definitely has a kick! The rule of thumb for spicy food is to go with low alcohol and low tannin. So, stay away from those big reds like Cabernet Sauvignon and opt for Whites, Rosés, and Sparkling wines, which are all favorites for spicy dishes. And they are served cold, which is a nice contrast to the heat of the dish!


Extra tip: If you’re looking for a good book in recognition of Cinco de Mayo, check out our wine and book pairings page for the month of May!