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Italian Wine Pairings for Mexican Food, Page 4
Pairings at a Glance
Showing 31–35 of 35 dishes
Enmoladas
Enmoladas put mole sauce over corn and mild filling, so the wine must respect both cacao and chilli. Barbera d'Asti gives acidity and red fruit without turning bitter. Lambrusco di Sorbara is useful when the sauce is richer and the garnish is salty.
Perfect grape varieties
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Gorditas
Gorditas are masa-rich and generous, so the wine needs lift before it needs power. Vermentino di Sardegna brings citrus and salt, while Glera adds freshness when the filling is pork or cheese. Keep dense tannic reds away from the masa and chilli.
Perfect grape varieties
Also worth trying
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Huitlacoche Quesadillas
Huitlacoche quesadillas are earthy, corn-led and savoury. Soave gives Garganega-like almond and citrus shape, while Nerello Mascalese can work if the filling is especially earthy. The wine should underline the mushroom note without burying the masa.
Perfect grape varieties
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Pescado a la Veracruzana
Pescado a la Veracruzana has a Gulf Coast identity and a tomato, olive and fish profile. Verdicchio dei Castelli di Jesi handles the savoury tomato edge with almond-like grip. Falanghina is the softer choice when the sauce is more citrus-led.
Perfect grape varieties
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Sopa de Tortilla
Sopa de Tortilla is tomato-bright with crisp corn, chilli and soft garnish. Prosecco Superiore refreshes the tortilla and cheese, while Cerasuolo d'Abruzzo picks up tomato and chile. The pairing should avoid oak and heavy tannin.
Perfect grape varieties
Also worth trying
Appellations to explore
