Any pairing suggestions for Mexican We've had this discussion before, I think it's important to note there's an awful lot of regional variation within Mexican food. And for that matter a large percentage of the "Mexican" restaurants in US are more Are you going to serve the same wine with ceviche, Oaxacan enchiladas with mole, quesadilla surtidas (corn masa with cheese poblns,a and chicken), Yucatan chicken with pumpkin sauce,camarones al ajillo (shrimp) or huachinango Veracruz(red snapper w-green olives)? How about huitalacoche (a strange but wnderful fungus)? Sorry to be a pain in the butt (and for any misspellings), but it's important to remember "Mexican" isn't a monolithic cuisine (Mark Lipton is a good resource on this IIRC). I still think the best all-purpose beverage is beer, that's especially true If you really want to drink wine, for flavorful (but not usually "hot") seafood dishes, I'd lean towards unwooded Sauvignon Blanc. An inexpensive sparkler (Rich's prosecco )is another good choice. For heavier dishes, with some heat (but not overwhelming),red Rhone varietals are usually way I'd go (though Zin or Sangiovese could work too).If you have something with a lot of heat, if you have to have wine, I'd try something with a bit of residual sugar. 
|
|||||||
