FREE SHIPPING OVER $99*
Wine offers a sophisticated alternative to beer and margaritas. Pair ceviche with Sauvignon Blanc or Albariño, and match guacamole with dry Riesling or Pinot Grigio. Fish tacos go well with Rosé or Chenin Blanc, while chicken enchiladas suit Sauvignon Blanc or unoaked Chardonnay.
For carne asada, pour Malbec or Tempranillo, and serve carnitas with Pinot Noir. Mole is delicious with Zinfandel or Syrah, and enjoy chiles rellenos with a medium-bodied Grenache.
When serving spicy food, avoid high-alcohol wines (14% or more ABV), look for unoaked options to avoid clashing flavors and when unsure of what to pair, open your favorite sparkling wine. Transform your casual taco night into a gourmet event.
Ceviche, Guacamole and Salad
FRESH STARTERS
For dishes that lead with citrus, fresh herbs and raw seafood, you need a wine with high acidity to match the "zing" of the lime.
Ceviche: A crisp Sauvignon Blanc or Spanish Albariño is an excellent choice, since these wines mirror the citrus-marinated fish and won't be overshadowed by fresh cilantro.
Guacamole: Because avocado is high in fat, it requires a wine that can cut through the creaminess. A dry Riesling or a Pinot Grigio provides a sharp contrast that cleanses the palate between bites.
Fish Tacos and Chicken Enchiladas
SEAFOOD AND POULTRY
Light proteins are best served with wines that have a delicate touch but enough body to handle creamy sauces or corn tortillas.
Fish: Whether grilled or fried, fish tacos pair beautifully with a Rosé or a Chenin Blanc. If the tacos are topped with a spicy crema, a slightly off-dry wine will help temper the spice.
Chicken: For chicken served with salsa verde (tomatillo-based), pour a bright Sauvignon Blanc. For chicken in a creamy white sauce, a stainless-steel aged Chardonnay provides a complementary richness.
Carne Asada and Carnitas
HEARTY MEAT DISHES
When red meat is the star, you can move into the red wine category, but avoid high-tannin wines like Cabernet Sauvignon, as tannins can make spicy peppers taste unpleasantly bitter.
Carne Asada: Grilled steak calls for a wine with a hint of smokiness. An Argentinian Malbec or a Tempranillo offers the dark fruit and earthy notes that stand up to charred beef.
Carnitas: Slow-cooked pork has a rich, fatty profile that pairs well with a Pinot Noir. Its bright red fruit and high acidity cut through the pork fat without overwhelming the meat's natural sweetness.
Mole and Chiles Rellenos
COMPLEX CLASSICS
Mexican "comfort foods" often feature layers of spice, nuts, chocolate and melted cheese, requiring wines with significant character.
Mole Poblano: This complex sauce featuring cocoa and dried chiles needs a bold partner. A California Zinfandel or a Syrah provides the jammy fruit and spicy undertones necessary to harmonize with the chocolatey, savory notes.
Chiles Rellenos: Since these are often stuffed with cheese and fried, a medium-bodied Grenache is ideal. It has enough fruit to handle the poblano pepper and enough acidity to balance the melted cheese.
Tips for Pairing Wine with Mexican Food
LOW ALCOHOL
High-alcohol wines (14%+) act like fuel for spicy food. To avoid a burning sensation, look for wines with lower ABV (Alcohol by Volume).
SKIP THE OAK
Heavily oaked wines often clash with the fresh green flavors of cilantro and tomatillos. Look for "unoaked" or "stainless steel" on the label.
SPARKLING WINE
When in doubt, bubbles are best. The carbonation acts as a scrub brush for the tongue, clearing away the oils from fried foods and spicy salsas.
Enhance Your Tasting Experience
The right bottle deserves the right presentation. Whether you are hosting a festive dinner party or enjoying a quiet night of tacos, using high-quality glassware ensures every note of the wine is captured.