Wine & Food

Snooth User: akops41

Wine + Mexican food =

Posted by akops41, Feb 29, 2008.


what to do drink? Obviously pinot grigio and sauv blanc and chablis all fit the typical bill, but what about a red? Im talkin tacos here, not moles and heavy dishes.

pinot noir and fish tacos sounds a bit out of place to me, no?


Reply by andrew, Feb 29, 2008.

I recently went to a Gruner Veltliner tasting, and they claim it can go with anything. I think the refreshing acidity of that wine would go well with tacos. I like to put unholy amounts of hot things in my tacos, so a Pinot Noir would probably get burried, and would probably grab a zin or syrah.

Reply by clintob, Feb 29, 2008.

This might be blasphemous to the sommeliers in the house, but I love really heavy reds with Mexican food. A nice big Cab or Rioja or something. Seems silly I guess, but I also always seem to opt for Spanish or South American wines too. I know, I know, it's not even the same country, but something about the cultural connection makes me feel like it's a better fit. And let's be honest... when it comes to choosing a wine, what's on the label can be just as important as what's in the bottle.

Reply by John Andrews, Feb 29, 2008.

Personally, I have gone with Rieslings with anything spicy. I do have agree with Andrew, a Gruner Veltliner is a great option too. I've heard that sparkling wine/champagne works well too.

I do find Clintob's recommendation interesting. I'll have to try it some time.


Reply by gr, Feb 29, 2008.

@clintob: I hardly think taking a rioja with Mexican food is blasphemous, that sounds traditional and appropriate to me.

Depending on the food (not just a meat question, see especially seasoning of, but also the relative weights of things like beans, rice, plantains, and so forth) various "green" wines (German-esque like Andrew's Gruner Veltliner above, or more Hispanic options, like the Portuguese "vinho verde" sitting within reach at the moment) balance the spices found in Central and South America well.

Reply by vpbran, Mar 19, 2008.

Lately I've had some luck with Petite Sirah and Spicy foods. I especially like the David Bruce.

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