{"id":2196,"date":"2018-03-06T11:00:00","date_gmt":"2018-03-06T16:00:00","guid":{"rendered":"https:\/\/www.wtso.com\/blog\/?p=2196"},"modified":"2023-01-25T14:53:08","modified_gmt":"2023-01-25T19:53:08","slug":"tex-mex-wine-pairings","status":"publish","type":"post","link":"https:\/\/www.wtso.com\/blog\/tex-mex-wine-pairings\/","title":{"rendered":"Tex Mex Wine Pairings"},"content":{"rendered":"

While the exact definition of “Tex-Mex” remains a matter of debate, there’s no doubt that Mexican-inspired foods are among the most popular and satisfying dishes around. Nearly all of us indulge in these southwestern foods from time to time, but do we know which wines<\/a> will enhance our enjoyment? Here are a few favorite dishes paired with wines that will make your Mexican-themed experience even better.<\/span><\/p>\n

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Fish Tacos – Cremant de Limoux<\/h3>\n

The Baja Peninsula in Mexico boasts access to bountiful seafood, yielding a unique cuisine that has had considerable influence on the United States – especially California. Fish tacos are now found throughout the US from food trucks to high-end restaurants. There are many variations on the dish, but most feature mild white fish with fresh ingredients like shredded cabbage, a citrus element, and pico de gallo providing an opportunity to pair with a sparkling wine like Cremant de Limoux. An unusual wine from the southwest of France, Cremant de Limoux is made primarily from Chardonnay and Chenin Blanc with some Mauzac and Pinot Noir. These wines<\/a> come in white and ros\u00e9 variations – both of them work with fish tacos as long as they are labeled “Brut,” meaning dry. You’ll find a crisp, light body with flavors of lemon, apricot, green apple, and toasted almond. Ros\u00e9 examples will also feature fresh berry aromas of strawberry, currant, and raspberry. <\/span><\/p>\n

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Chorizo Breakfast Burritos<\/h3>\n

Breakfast burritos are even better when they’re full of spicy chorizo sausage made with red chiles. I like to load my burritos with chorizo, queso fresco, cilantro, lime, scrambled eggs, and fresh tomatillo when in season. Fill and fold the burrito, then sear it on each side in a hot skillet with butter. It’s not the leanest dish in the world, but it is delicious. The classic accompaniment to spice is sugar – think about Asian dishes with both hot peppers and a sweet element of fruit. Try pairing these burritos with semi-sweet Riesling from the Alsace region in France. You’ll find flavors of peach, nectarine, ginger, and lemon in the wine that will beautifully offset the spicy nature of the chorizo. The bright acidity in the wine<\/a> will also cut through the rich fat content in the dish and refresh your palate.<\/span><\/p>\n

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Grilled Tuna with Salsa Verde<\/h3>\n

Depending on the time of year, tuna are plentiful in the waters of southern California and Baja Mexico. Yielding large, satisfying steaks, tuna ranks among the best fish varieties for grilling. Simply cook on each side until well browned, then allow them to rest. The middle should be only barely cooked when serving. Add southwestern flair with a salsa verde made with plenty of lime, tomatillos, and green chiles. You can complement the green flavors of the sauce with Sauvignon Blanc<\/a> – a wine known for its aromas of lime, tart orchard fruit, white grapefruit, and herbal, grassy notes. California Sauvignon Blanc from Sonoma or Lake County would complete the Pacific theme. <\/span><\/p>\n

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Green Chile Rellenos<\/h3>\n

New Mexico holds a prominent place in southwestern-style cooking, and the city of Hatch is perhaps at the center of New Mexico’s culinary tradition as the so-called “green chile capital of the world.” Chile rellenos are whole chiles stuffed with cheese, then deep fried and served with salsa, refried beans, and Spanish rice. Pair with Washington State Cabernet Franc – a red grape related to Cabernet Sauvignon<\/a> – showing a deep violet color, medium body, black fruit characteristics, and notes of green pepper that tie perfectly with the food. <\/span><\/p>\n

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Skirt Steak with Mole Sauce and Mushrooms<\/h3>\n

For the most Texas themed Tex-Mex, go with a steak grilled and served with mole sauce and mushrooms. Mole sauce is made with chocolate and spices and will enhance the savory nature of the dish. Pair with Cabernet Sauvignon from Australia where the grape finds a lavish, new-world style with a very full body, chewy, well-integrated tannins and deep flavors of black cherry, plum, smoke, coconut, coffee, and leather. <\/span><\/p>\n

Try some of the pairings above to see that wine can pair<\/a> as well with southwest-style food as it does with any other cuisine – just another example of wine’s incomparable place at the dinner table. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

While the exact definition of “Tex-Mex” remains a matter of debate, there’s no doubt that Mexican-inspired foods are among the most popular and satisfying dishes around. Nearly all of us indulge in these southwestern foods from time to time, but do we know which wines will enhance our enjoyment? Here are a few favorite dishes […]<\/p>\n","protected":false},"author":14,"featured_media":2203,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[345],"tags":[],"class_list":["post-2196","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pairings"],"_links":{"self":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/2196","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/comments?post=2196"}],"version-history":[{"count":4,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/2196\/revisions"}],"predecessor-version":[{"id":6484,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/2196\/revisions\/6484"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/media\/2203"}],"wp:attachment":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/media?parent=2196"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/categories?post=2196"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/tags?post=2196"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}