Mexican...

[RockADS21]

I am heading to a Mexican BYO tomorrow night and was looking for a few suggestions as to a good wine to bring. Thanks.

[Jaymes]

Would love to help you, but can't.

When going to Mexican dinners, or serving them at my home, I always serve with the meal Sangria (either red or white), or good Mex beer like Dos Equis, or a mixture of lemonade and Mexican amaretto.

Edit - ditto Tommy's Margarita suggestion - but personally prefer them with the appetizers only. I find Margaritas kind of sweet/acidic to drink throughout dinner.

Edited December 11, 2002 by Jaymes (log)

[tommy]

that place in montclair by any chance?

wherever it is, they'll most likely make margaritas for you if you bring da booze. margaritas just seem to go with most "mexican" food, both from a flavor perspective and because they're both so darned festive.

you might want to pinpoint what type of food we're talking about though. if it's cheese laden burritos as opposed to grilled meats, the suggestions will be much different.

[RockADS21]

that place in montclair by any chance?

Actually Tortugas in Princeton. I will eat almost anything on the menu but I would tend to think a meat dish is most likely.

[Ron Johnson]

Mexican is really hard to match with wine, especially if its like burritos, enchiladas, etc. I think you pretty much have to stick with the beer or margaritas.

[Jason Perlow]

I'd go with Jaymes' recommendation. Dos Equis, Tecate or a Negro Modelo if you like dark beer. Make sure you got limes to go with em. Corona is just piss.

Margaritas are also a nice option.

[hollywood]

Bohemia or Dos Equis.

[tommy]

if it's gotta be wine, i would suggest a general purpose crowd pleasing food friendly wine. unoaked sauvignon blanc from the US or new zealand, chenin blanc, or sancerre.

[Ron Johnson]

if it's gotta be wine, i would suggest a general purpose crowd pleasing food friendly wine.  unoaked sauvignon blanc from the US or new zealand, chenin blanc, or sancerre.

red sancerre, right?

[tommy]

red sancerre, right? 

that'll do. pinot noir, as you know, even in the sancerre style of wine making, is generally a food friendly grape, producing food friendly wines.

you also can't get hurt with bubbles. bubbles go with everything.

[Ron Johnson]

that'll do.

no more red sancerre frivolity?

[Jaymes]

Don't know what type of Mexican restaurant this is, or even if they have up there any of the Mexican "meat" restaurants that are so popular in Mexico and in some locations in the U.S. Southwest...

They are "char-grilled meat" places, and what I usually get is the mixed grill - with pork and beef and cabrito and sausage...

It's all cooked on a big grill and seasoned with those wonderful Mexican spices. Served with pico de gallo, and other assorted salsas, and fresh hot tortillas.

Fabulous.

And if it's that kind of place, a red would do nicely.

Although of course, so would a sixpack of one of the good Mex beers mentioned above.

[mogsob]

A few thoughts. First, Mexican food is pretty spicy and therefore threatens to overwhelm the wine. So you need a big and bold wine, preferably with complementary spice or contrasting sweetness. So here goes:

1. A big California zin. Generally faulted for overpowering food, zin would be a good match I think and is clearly my top choice here.

2. Amarone. Also big and the famous sweetness of the wine would contrast nicely.

3. Australian Semillion. Bigger than the Loire wines, but a lot of the same acidity to go with the sweetness of the wine. Stands up well to big flavors.

4. German Riesling. I would be bold and get an Auslese bottling. A lot of sweetness goes a long way here.

[stellabella]

when in mexico i drink negro modelo-- in terms of authenticity, stick with the beers. i like negro modelo better than dos equis, and bohemia a close third. carta blanca, superior will do, too.

jason, corona is NOT piss. lots of people say this, but personally i like a really well-iced corona with lime in the high heat of summer. let me put it this way: i'm always grateful to see corona at gatherings where the other choices are milwaukee's beast in a can, or bud long necks, etc.

[La Niña]

Stella, I'm with Jason on this one. Corona is awful.

[stellabella]

i know, i know, i know.......

[tommy]

jason, corona is NOT piss.  lots of people say this, but personally i like a  really well-iced corona with lime in the high heat of summer.  let me put it this way: i'm always grateful to see corona at gatherings where the other choices are milwaukee's beast in a can, or bud long necks, etc.

good point. but i like bud long necks. a lot.

[stellabella]

okay, if the choices were 1] milwaukee's beast in a can and 2] bud long necks i'd choose................c] gin and tonic [based on local availability]. but not with mexican food.

oh, and another suggestion is a margarita made with mezcal, for a smoky flavor--sometimes margaritas can be too sweet and cloying, but tart and smoky margaritas go well with mexican food.

Edited December 12, 2002 by stellabella (log)

[La Niña]

I can't even remember the last time I went to a gathering where the beer choices were limited to Bud and Milwaukee's Beast, etc. I don't even know anybody who drinks that stuff.

[tommy]

okay, if the choices were 1] milwaukee's beast in a can and 2] bud long necks i'd choose................c] gin and tonic  [based on local availability].  but not with mexican food.

tourist.

[stellabella]

okay, if the choices were 1] milwaukee's beast in a can and 2] bud long necks i'd choose................c] gin and tonic  [based on local availability].  but not with mexican food.

tourist.

local

[Lady T]

If the drinking choice had to be wine, I might choose a new Beaujolais: not pricey, unsubtle, bright, plenty of fruit, more or less able to stand up to the spicing in the food.

Someone was pouring the nouveau Duboeuf at a gathering I attended while I was in Maine during Thanksgiving weekend. All the adjectives above applied.

Gotta confess I like Margaritas better with Mexican, though.

[hollywood]

If the drinking choice had to be wine, I might choose a new Beaujolais:  not pricey, unsubtle, bright, plenty of fruit, more or less able to stand up to the spicing in the food.

Someone was pouring the nouveau Duboeuf at a gathering I attended while I was in Maine during Thanksgiving weekend.  All the adjectives above applied.

Gotta confess I like Margaritas better with Mexican, though.

People who know how can make some really good wine margaritas. I don't have a clue as to how they do it, but it works.