Wine pairings with Mexican food

No such wine exists, for me. Beer, beer, and more beer.

I'll be there in 2 days and my plan is mostly beer. However, both Guadalajara and Morelia each have a WS award restaurant, for what that's worth. Depending on prices,I may not have to go on a week-long wine jones. When making Mexican dishes at home and drinking wine, I stick with Pinot Noir or Sauvignon Blanc to play it safe. I'm thinking a Riesling on the drier side should be OK as well.

beer or tequila

if you're going to be in mexico, you can actually sample some decent wine. nothing crazy, but good wine.

tequila in mexico is leaps and bounds better than the tequila in the states. beer is the drink of choice with traditional mexican food, but keep in mind that mexico city is a very americanized place, with a lot of fusion cuisine and food that pairs extremely well with wine.

also, a margarita in mexico is NOT a margarita in the states. the margaritas there are fantastic drinks, with a lot of culinary thought poured into them.

are you gonna be in DF? or rural??

they are here too, as long as you stay away from the mass shit that is el torito and the likes.

but i usually end up like this after a few good ones.

quote:

Originally posted by jorgerunfast:
also, a margarita in mexico is NOT a margarita in the states. the margaritas there are fantastic drinks, with a lot of culinary thought poured into them.

Jorge brings up a good point about different styles of Mexican cuisine. But in my experience there, I wouldn't consider Mexico (City) Americanized. I'd say it's a much more cosmopolitan and much less rural version of what most Americans consider to be Mexico.

With the simple "antojitos" that most Norte Americanos consider to be "Mexican" food, gigabit is right, beer, beer, beer, and maybe Tequila. (try a Michelada for a change of pace).

But, Mexican cuisine can be as wonderfully complex and yes, wine would work, especially considering that many dishes aren't "spicy."

But, this is probably WAY more than you wanted, and are probably looking for something to pair with your beef tacos. Just get some Corona, and you'll be fine. . .

quote:

Originally posted by TBird:
they are here too, as long as you stay away from the mass shit that is el torito and the likes.

but i usually end up like this after a few good ones.

quote:

Originally posted by jorgerunfast:
also, a margarita in mexico is NOT a margarita in the states. the margaritas there are fantastic drinks, with a lot of culinary thought poured into them.

lol, i think we all end up that way after a few margaritas.

as long as you live in a place with a decent mexican influence, you're bound to find "real margaritas" (hint: salt on the rim is an american concept. it was done to combat the awful flavors found in most mezcals). from what i hear, "hell, population 1" is quite the little mexico!

IB is right, it's americanized, but not any more so than any major international city. what i meant to say is that DF is a very cosmopolitan, and extremely modernized place. that goes for the cuisine as well. the food in DF is amongst the best around, and isn't just made up of tacos, salsa, and beans. while the tacos are absolutely amazing, they're comparable to burgers in the US. it's considered plain, normal food. some place specialize in nicer, more "high end" tacos, but for the most part, it's just a burger in DF. the best restaurants don't even offer tacos, same way many of the finest establishments in the states rarely offer a burger.

Barbera.

i made some home made gauc with some chips and robert sinskey's late harvest pinot gris.

was a very good pairing.

I've actually had some South African Cabernets that screamed "pair me with Mexican food!" A lot of bell/green pepper on the nose. Plenty of spice, earth and brooding fruit on the palate. I've experienced several SA Cabs that have displayed this flavor profile.

Even just recently, the Lot 96 (I believe) Cameron Hughes Cabernet just hit some AZ Costcos and it tastes like it's nearly made solely to pair with Mexican food. My wife and I picked up a few bottles of this SA Cab last week and after our first smell/taste, we instantly found this to be the ultimate fajita wine. Well, we made some steak fajitas last Sunday night, and this pairing worked wonderfully.

Thanks for the recs guys. I did think of this as I was eating my pedestrian tacos I made from some leftovers and what not but I do regularly try and go the full mile to make an authentic mexican meal. I'm not really talking making mole but more stuff like tripe stew, pozole, tamles, etc...

Zinfindal?

quote:

Originally posted by jorgerunfast:
if you're going to be in mexico, you can actually sample some decent wine. nothing crazy, but good wine.

tequila in mexico is leaps and bounds better than the tequila in the states. beer is the drink of choice with traditional mexican food, but keep in mind that mexico city is a very americanized place, with a lot of fusion cuisine and food that pairs extremely well with wine.

also, a margarita in mexico is NOT a margarita in the states. the margaritas there are fantastic drinks, with a lot of culinary thought poured into them.

are you gonna be in DF? or rural??

Jorge, we'll be in Guadalajara and Morelia, and points both betwen and nearby. Big thanks to IB with some info from his experiences there.

Tannins are what clash with spicy food. Softer reds can go quite well. Depends on the dish.

I like a moderately sweet fruity wine, like a Spatlese.

quote:

Originally posted by indybob:
Just get some Corona, and you'll be fine. . .

Blech! I'll take an Indio, Victoria, or Negra Modelo instead thanks! I drank a lot of that when in DF in May.

As for wine, depending on what I'm preparing (I brought a variety of mole back with me, for example), Champagne or in some cases, a very fruit forward Ribera del Duero works.

quote:

Originally posted by futronic:

quote:

Originally posted by indybob:
Just get some Corona, and you'll be fine. . .

Blech! I'll take an Indio, Victoria, or Negra Modelo instead thanks! I drank a lot of that when in DF in May.

Corona, especially with a lime, is the white zin of the beer world.

If you really want wine, I find a high alcohol zinfandel does fine. I took a six pack of wine to Cabo once and a Martinelli zin with dinner was excellent.

riesling or beer

quote:

Originally posted by Mr Cabernet:

quote:

Originally posted by futronic:

quote:

Originally posted by indybob:
Just get some Corona, and you'll be fine. . .

Blech! I'll take an Indio, Victoria, or Negra Modelo instead thanks! I drank a lot of that when in DF in May.

Corona, especially with a lime, is the white zin of the beer world.

No, Coors Light is the white zin of the beer world. Corona is more the Columbia Crest, GE of the beer world.

quote:

Originally posted by indybob:
Jorge brings up a good point about different styles of Mexican cuisine. But in my experience there, I wouldn't consider Mexico (City) Americanized. I'd say it's a much more cosmopolitan and much less rural version of what most Americans consider to be Mexico.

With the simple "antojitos" that most Norte Americanos consider to be "Mexican" food, gigabit is right, beer, beer, beer, and maybe Tequila. (try a Michelada for a change of pace).

But, Mexican cuisine can be as wonderfully complex and yes, wine would work, especially considering that many dishes aren't "spicy."

But, this is probably WAY more than you wanted, and are probably looking for something to pair with your beef tacos. Just get some Corona, and you'll be fine. . .

Can't agree more. BTW I was born and raised in Mexico City.

quote:

Originally posted by indybob:

quote:

Originally posted by Mr Cabernet:

quote:

Originally posted by futronic:

quote:

Originally posted by indybob:
Just get some Corona, and you'll be fine. . .

Blech! I'll take an Indio, Victoria, or Negra Modelo instead thanks! I drank a lot of that when in DF in May.

Corona, especially with a lime, is the white zin of the beer world.

No, Coors Light is the white zin of the beer world. Corona is more the Columbia Crest, GE of the beer world.

Coors is the retsina of the beer world. Coors Light is like retsina on the rocks. Coors tastes like mineral water and used urinal cake. Corona tastes like water with a hint of beer. Maybe what the doctor ordered, as something refreshing, after physical work on a hot day, but not something for a nice meal.

Anyway, cheap beer is a horrible mismatch with more complex and subtle dishes.

quote:

Originally posted by yhn:
Coors tastes like mineral water and used urinal cake.

I'll have to take your word for it.

quote:

Originally posted by Board-O:

quote:

Originally posted by yhn:
Coors tastes like mineral water and used urinal cake.

I'll have to take your word for it.

quote:

Originally posted by billhike:
I'll be there in 2 days and my plan is mostly beer. However, both Guadalajara and Morelia each have a WS award restaurant, for what that's worth. Depending on prices,I may not have to go on a week-long wine jones. When making Mexican dishes at home and drinking wine, I stick with Pinot Noir or Sauvignon Blanc to play it safe. I'm thinking a Riesling on the drier side should be OK as well.

If you stop in Mexico City try Pujol in the Polanco area. Excellent place (food,service and wine). Nice wine list (I think they have WS award) mainly small mexican producers. I am not a big fan of mexican wines but this one knocked my socks off

2007 Tres Valles Petite Sirah Kojáa (Mexico, Baja California, Valle de Guadalupe)

Compared to US prices, alcohol in Mexico is very expensive . Best qprs are usually from South America.

Beerwise my favorites are Indio, Bohemia dark, Bohemia, XX amber

quote:

Originally posted by kingofcool:
Does it work? Mexican food can be overpowering, what wine can hold up to it and work?

Of course it works. It depends on the dish.
Some of my favorite pairings

Mole poblano (not too spicy) a big garnacha like Moncayo veraton or Aquilon , Petite Sirah, big zin

Chiles en Nogada with a big Pinot Noir, zinfandel. This dish also goes with white (depending on the stuffing of the chiles) A big chardonnay or Rhone Blanc (CdP, Hermitage)

Pescado a la veracruzana goes nicely with a Sancerre

For antojitos (tacos, sopes, enchiladas, etc) beer

Mexican food goes far beyond what is offered in the US

redknife, others, have you been down to Las Mañanitas in Cuernavaca? I ate there several times in '99 or 2000, and it was some of the best food (Mexican or otherwise) I've ever had.
I'd like to get back there some day, and hope the quality is the same. I had a number of nice wines (and better beers) with the dishes, and they were all delicious.

Beer, not Corona

So kingofcool, it's kind of hard to figure out, but most people are trying to tell you that they don't like Corona.

quote:

Originally posted by indybob:
So kingofcool, it's kind of hard to figure out, but most people are trying to tell you that they don't like Corona.

Pacifico with lime...

quote:

Originally posted by MJAlbers:

quote:

Originally posted by indybob:
So kingofcool, it's kind of hard to figure out, but most people are trying to tell you that they don't like Corona.

Pacifico with lime...

BINGO! I also like my tequila neat.

If I'm drinking beer with my mexican food, cold dos amber with a lime is hard to beat. I had Argentinan Pinot with the tripe stew and the flank steak tacos. Not too bad. Neither the stew nor the tacos were overly spiced. I was really curious because not only does mexican have strong flavors, but if there's an abundance of habs or enough seranos, I can't imagine being able to taste anything that you might drink. Cue the dos amber.

quote:

Originally posted by gigabit:

quote:

Originally posted by MJAlbers:

quote:

Originally posted by indybob:
So kingofcool, it's kind of hard to figure out, but most people are trying to tell you that they don't like Corona.

Pacifico with lime...

BINGO! I also like my tequila neat.

I prefer "one" ice cube in my tequila to allow it to cool and open up...for me it takes the "edge" off and allows me to appreciate all the nuances.

I think if you have to put a lime in a beer there's something wrong with that beer. I like my Negro Modelo just the way it comes.

For what it's worth, none of the (quite a few) Coronas I had down there had the slight skunkiness that Corona here in the U.S. has. Also, they don't automatically bring lime wedges with their beer. Bohemia Obscura (dark) was my fave brew while in-country.

quote:

Originally posted by billhike:
For what it's worth, none of the (quite a few) Coronas I had down there had the slight skunkiness that Corona here in the U.S. has. Also, they don't automatically bring lime wedges with their beer. Bohemia Obscura (dark) was my fave brew while in-country.

Skunkiness comes from exposure to light over time. Same sort of thing can happen with wine. Brown glass protects a lot better than clear or green. But, no substitute for a cool dark place.

In other words, blame the store, not the brand, for improper storage. And don't buy beer or wine from a place that exposes their inventory to direct sunlight.

Heat suggests a low alcohol white German Riesling, preferably halbtrocken single vineyard like a Heddesdorf Ulnen Kabinet. And, perhaps a roll of Scott tissue for later.