Mexican food is rich in spicy flavours and thus it is not easy to pair it. So much so that some people say it’s not possible pairing it with flatter drinks such as water, lager beer or even milk.
However, there are those who argue that it is possible to perform this complex pairing, so that today we want to share with you some tips to achieve this, taking into account also the two most common ways of pairing:
- By combination: the one in which the flavours of wine and foods similar; this combination enhances the flavours on the palate.
- By contrast: this method is used when serving together intensely flavoured wines and foods of less intensity or vice versa. This contrast allows to highlight the characteristics of the and drink through differentiation.
According to the National Association of Winemakers, “In Mexican food we assume that it is much spice consuming and, in small doses, it gives exotism to the dish, but in large amounts it numb the palate and leaves it insensitive, making wine to change its taste apparently. Only the very structured and complex red wines in terms of aromas endure the spicy load of the dish”.
Given these considerations, from the same National Association of Winemakers they suggest the following possible pairings of wine and Mexican food.
Viognier: Ideal to pair with shrimp broth, chicken, fish, noodle soup, lime soup, mince with peas and dogfish pies.
Vallegarcia Viognier 2011: a white wine from VT Castilla made with viognier of 2011 and with an alcoholic strength of 14º.
Chasselas: Suggested to accompany “cochinita pibil”, frog legs and stewed roe.
Vinzel Chasselas 1990: a white wine with Canton de Vaud DO with a blend based on chasselas of 1990.
Sauvignon Blanc: The perfect companion for pozole, “picadas veracruzanas”, quesadillas, white rice, Aztec soup, tlalpeño broth, mushroom cream, stuffed turkey, stewed roe, “vuelve a la vida” and Mexican eggs.
Chardonnay: Combine it with pozole, enfrijoladas, quesadillas, corn tamales, seafood volovanes, Aztec soup, mushroom cream, barbecue, mole poblano, stuffed turkey, “empapelado” fish, stewed roe and “vuelve a la vida”.
Sumarroca Chardonnay 2014: a white wine Penedes with chardonnay of 2014 and presents an alcohol content of 12.5º.
Chenin Blanc: Serve it with green chilaquiles, baked chilaquiles or “ranchero” eggs.
K-Naia 2012: a white wine from Rueda based on the best of viura and verdejo from 2012 and has an alcohol content of 13º.
Sémillon: This is the quintessential companion of “picadas veracruzanas”.
Taleia 2013: a wine white with DO Costers del Segre produced with sauvignon blanc and sémillon from the 2013 vintage and 13.5º of alcohol strength.
Riesling: To pair with green chilaquiles, lime soup or “pámpano a la campechana”.
Ekam 2012: a white wine from Costers del Segre DO of Castell d’Encús cellar with the best bunches of 2012 riesling and albariño.
Colombard: Drink it with baked chilaquiles.
Tempranillo: Serve it with enfrijoladas, squids in their ink, “coditos” salad or steak with onions.
Tariquet Classic 2014
Pinot Noir: Pairing for Veracruz panuchos and pork loin with prunes.
Sumarroca Pinot Noir 2013: a rosé wine of the Penedes DO made with pinot noir of 2013.
Nebbiolo: partner of the famous stuffed chiles, Veracruz panuchos, quesadillas, chicken tinga and Veracruz fish.
La Spinetta Langhe Nebbiolo 2011: a red wine from Langhe Nebbiolo produced with nebbiolo from the 2011 vintage.
Merlot: For red enchiladas, quesadillas, pork loin with prunes, Veracruz fish and Mexican zucchini.
Enate Cabernet Sauvignon Merlot 2011: is a Somontano from the Enate cellar based on merlot and cabernet sauvignon of 2011 and with an alcohol proof of 13.5º.
Cabernet Sauvignon: Combine it with pambazos, red enchiladas, quesadillas, barbecue, beef meatballs, goatling, tampiqueña steak, veal cutlets, mole poblano, roast venison, squids in their ink, Veracruz fish and romeritos.
Château Lynch-Moussas 2010: a red wine Pauillac which blend contains merlot and cabernet sauvignon of 2010 and with 13.5º of alcohol content.
Capellans Trepat Negra Conca de Barbera: a red wine with Spain DO of the best of barbera grapes. According to Uvinum users the valuation of Capellans Trepat Negra Conca de Barbera is 4 points on 5.
Cabernet Franc: For Monterrey machaca and tampiqueña steak.
Hello World Cabernet Franc 2014: a red wine from Uclés DO of Finca La Estacada cellar based on cabernet franc of 2014.
Zinfandel: For Monterrey machaca and supreme chicken salad.
Parducci Small Lot Blend Zinfandel 2010: a wine red with the California DO vinified with zinfandel from 2010 and 14.5º of volume of alcohol.
Syrah: Partner of pork loin with prunes.
Finca Antigua Syrah 2011: a red wine with La Mancha DO produced with syrah from the 2011 vintage.
Malbec: To serve with pipián enchiladas, Veracruz panuchos and Monterrey machaca.
La Consulta Malbec 2013: a red wine from this DO: Mendoza with the best bunches of malbec from the 2013 vintage and has an alcohol content of 13.5º.
Petit Syrah: Serve it with pipián enchiladas.
Petit Verdot: Serve it with goatling.
Finca Antigua Petit Verdot 2009: a red wine with La Mancha DO with petit verdot of 2009 and has an alcohol content of 14º.
Ruby Cabernet: Another option to serve with goatling.
Mcgregor Ruby Cabernet 2010: a red wine from this DO: Breede River Valley made with 2010 grapes and with an alcohol content of 13.5º.
Sparkling Wine: Partner for pozole, stuffed chiles, enfrijoladas, quesadillas, corn tamales, seafood volovanes, lime soup, mushroom cream, barbecue, mole poblano, stuffed turkey, pejelagarto in chirmol, crab chilpachole, stewed roe, “vuelve a la vida” and Mexican eggs.
Juvé y Camps Cinta Púrpura Brut: a sparkling wine Cava of the best of xarel·lo and parellada grapes and 12º of alcohol content.
*Image: Uvinum and KimChi Tacos (flickr)