Wine on the Radio - July 30, 2003

Wine and Mexican Food

One of the most challenging foods to match with wine is Mexican cuisine.

Hot and pungent roasted chilies, marinated sea foods, charcoal seared meats, spicy sauces . . . these are strongly flavored foods that can overshadow many wines.  

Remember the basics - C2, complement   or contrast the food and wine.

Spicy dishes can be contrasted with fruitier or even off dry wine.   From simple chicken enchiladas to tangy red snapper Veracruz , Riesling is a great contrast.

For carne asada or steak fajitas the berrylike fruitiness of zinfandel complements the sizzling beef, peppers and sweet onions.

And a foolproof pick when you just don't know: dry or off-dry rose'.   Rose' can bridge spicy and sweet, red meat or chicken, cold seafood appetizers or grilled fish.   Most "hot'" spicy foods like a cool wine and the brightness of rose' makes it the easy call for most Mexican dishes.

Pop the cork™.

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