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Wine and Mexican Food

Guest Author - Paula S.W. Laurita

Don't be put off by matching the spices and heat of Mexican food with wine. Offered here are suggestions to make your selection easy.

Many people think that all Mexican food is hot, hot hot. That in order to be truly Mexican it must have chile peppers, cheese, and salsa. When people think drinks to go with Mexican food the images of beer and margaritas come into their minds. Many Mexican dishes are best paired with wine.

You can select a hearty red wine such as the Estancia Merlot from California. Prado Rey, from Ribera Del Duero, Spain, is a marvelous pairing with Mexican food. It is also an excellent wine for $10. A good selectin from Italy is Vina Borgia. It is made from 100% Grenache, or garnacha as it is called in Spain.

Mexico is not known as a wine producing country. The northern portion of the Baja California Penninsula has been growing grapes and producing wine since 1701. Until recently there has not been much to praise. Fortunately things are changing.

One wine of note is the L.A. Cetto, Nebbiolo. Nebbiolo is the grape from which the great Barolo, Barbaresco, Ghemme and Valtellina wines are made. This wine features an intense red, the characteristic spice of Nebbiolo, it has medium body and good balance.

If you would prefer a white wine, the clean flavors of Sauvignon Blanc will suit. If the food has a bit of spice, try a sweeter Pinot Grigio.

If you would like to explore great cuisine from Mexico, visit BellaOnline's Mexican Food site.

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Content copyright © 2013 by Paula S.W. Laurita. All rights reserved.
This content was written by Paula S.W. Laurita. If you wish to use this content in any manner, you need written permission. Contact Peter F May for details.

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