How to Pair Mexican Food & Wine
We know what you're thinking… first Mexican wine, now Mexican food with Mexican wine? How?
Unlike many European countries, Mexican food did not develop at the same time as Mexican wine. Mexico’s dishes date back centuries, whereas its wine is still considered to be fairly young. But that doesn't mean that you can only enjoy a traditional Mexican dish with beer or tequila. That's why we've developed this cheat sheet for those who are wanting to try something new with the classics.
Shrimp Aguachile
The dish:
Aguachile is originally from the Sinaloa region, translating to "chili water.” While the types of chilies can vary, chitepines, local to Sinaloa, are one of the primary varieties.
The wine:
The Mexican version of Palomino, a popular white wine variety from Andalucía, Spain, is the perfect pairing. It offers medium acidity, subtle grapefruit and tangerine citrus notes, and won't over-power or shrink against shrimp or any seafood option.
Chile en Nogada
The dish:
This traditional dish is typically associated with the September Mexican Independence celebrations. It consists of poblano chiles filled with picadillo (shredded meat, fruits and spices) topped with a walnut-based cream sauce (nogada) and pomegranate seeds. These three foods not only give it delicious flavor, but represent the colors on the Mexican flag!
The wine:
A dry Malbec and Cinsault blend rosé with slight bitter notes brings all elements of the dish together deliciously!
Chile en Nogada, national dish of Mexico.
