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Mexican Food & Wine - 10/16/2008 7:05:26 PM   
vinopkm

 

Posts: 106
Joined: 6/14/2008
From: Orange County, CA
Status: offline 		I was recently at a local Mexican rest. and a party a couple tables over brought their own wine- 2 bottles of Rosenblum Zins- 06 Sauret.  And a couple of months ago I was in SF at a higher end Mexican restaurant and was recommended a PS to go with my Carne Asada and deconstructed enchilada.  What wine do you recommend for traditional Mexican food?  Enchiladas and what not.  I always either go with beer or a margarita and have never drank wine with traditional Mexican food.    
Post #: 1
RE: Mexican Food & Wine - 10/16/2008 7:24:05 PM   
fingers

 

Posts: 736
Joined: 8/26/2006
From: Santa Ana, CA
Status: offline 		Start here:

http://www.cellartracker.com/forum/m_16495/mpage_1/key_mexican/tm.htm#16544

I would also add that I've discovered the recommendation of Muscadelle or Muscat Canelli can work nicely, too.

< Message edited by fingers -- 10/16/2008 7:34:24 PM >

(in reply to vinopkm)
Post #: 2
RE: Mexican Food & Wine - 10/17/2008 4:46:07 PM   
grafstrb

 

Posts: 507
Joined: 11/6/2007
From: Los Angeles, via Minnesota
Status: offline 		I've found Gruner Veltliner really can be paired with just about anything successfully.

I imagine an acidic NZ Sauv. Blanc would do the trick as well.

Although I don't like 'em, a Gamay might work, although I would be concerned that it doesn't have enough weight to not get run over by the food.

Honestly, I've never tried pairing a big red with Mexican food ... normally I have beer ... but now I'll have to try some Mexican and a P.S.

By the way, how was the deconstructed enchilada presented and was it any good? 

(in reply to fingers)
Post #: 3
RE: Mexican Food & Wine - 10/17/2008 4:52:09 PM   
kelpcowboy

 

Posts: 95
Joined: 9/12/2008
From: Anacortes, WA
Status: offline 		For an overview of Mexican wineries, check out the below link:
http://www.chiff.com/a/wine-baja.htm

Cilantro is the demon that does not like red wine.  Not all Mexican dishes contain it.  In el Norte, however, we do not get to experience the incredible diversity found in Mexico when it comes to good eats.  German whites are your best bet for Tex-Mex and the usual fare found this side of the border.

feliz viaje



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terroir, terroir, terroir

(in reply to fingers)
Post #: 4
RE: Mexican Food & Wine - 10/17/2008 5:57:51 PM   
vinopkm

 

Posts: 106
Joined: 6/14/2008
From: Orange County, CA
Status: offline 		It was one of the best meals I have had- it was at Mexico DF in SF.  The carne asada and enchilada was awesome.  If you are in San Fran and looking for a good upscale Mexican Rest or just a good meal go there. 

(in reply to kelpcowboy)
Post #: 5
RE: Mexican Food & Wine - 10/17/2008 5:58:00 PM   
annerk

 

Posts: 255
Joined: 10/16/2008
From: Central Florida
Status: online 		I had a Chilean Montes Cabernet-Carmenere blend with an empanada last week, and they paired surprisingly well with each other.  The Carmenere added a lot of spice and leather to the mix and the two grapes combined to create a wine bold enough to stand up to the seasonings in the empanada. 

I know that it's probably not what anyone would think of as a first choice in a wine/food pairing, but they did work together.  Just throwing something different out there.

(in reply to kelpcowboy)
Post #: 6
RE: Mexican Food & Wine - 10/17/2008 6:04:33 PM   
vinopkm

 

Posts: 106
Joined: 6/14/2008
From: Orange County, CA
Status: offline 		I was in Valle de Guadalupe last year and the wine wasn't that bad and there was a couple good gems down there.  Ended up tasting at 4 wineries and tried a couple others at a wine bar in downtown Ensenada.  I found a lot fo the wines to have a lot of spice and less fruit. 
Has anyone else tasted there?   I have recommendations if anyone is ever interested. 

(in reply to vinopkm)
Post #: 7
RE: Mexican Food & Wine - 10/18/2008 8:14:44 AM   
jjosport

 

Posts: 2
Joined: 10/11/2008
From: Earth, presently on large rock in east of US
Status: offline 		We have a terrific Mexican cuisine place in Baltimore, Mari Luna (just opened a second location) and it was BYOB for quite some time.
I've had great success with Zin's and Syrah/Shiraz's as well as Gruner Veltliner's.  I would think Gwertztrimminer would be a nice match as well. 

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Where ever you go, there you are!
Carpe Vinum

(in reply to vinopkm)
Post #: 8
RE: Mexican Food & Wine - 10/18/2008 3:47:57 PM   
mjobtx

 

Posts: 123
Joined: 11/20/2004
From: Plano, TX
Status: offline 		Like any food, it does depend on the preparation but I too have found Zin and PS to do very well with food from the Northern regions of Mexico.  Unlike some spicy Asian cuisine, I have not had much luck with GV, and Riesling.  Of course, there is nothing like a good old Bavaria beer with a Northern dish.

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PlanoWino

(in reply to jjosport)
Post #: 9
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