PAIRINGS
What wine goes with your Mexican dish.
Search for a dish, a grape, a style or the label of a Mexican wine and turn the wheel. We tell you what is ideal, what goes well, what works and what is better avoided, and why. A model with rules you can read calculates the results, and we wrote the table of 36 dishes below ourselves, with no artificial intelligence. Ver en español
How to read the four levels
- Ideal. Everything adds up and nothing subtracts.
- Very good. Works with room to spare.
- Works. No clash, but no special reason in its favor.
- Best avoided. Something clashes or subtracts too much, so another choice is better.
The wheel scores each pairing from 0 to 100 with named rules, such as weight against weight, acidity against fat or tannin against heat, and says in one line what pulled it up or down. A clash always lands in Best avoided.
The guide
36 dishes, and the wines that go with them
Wine styles, serving temperature and glass. We wrote the table ourselves, with no artificial intelligence, and the wheel calculates the spectrum on each card. Each card opens the wheel with the dish at the center. The pages for each dish, style and grape are in Spanish.
IdealVery goodWorksBest avoidedOur team recommends it
Plate I
Moles and stews
11 dishes
- I·01Mole poblanoFlavors: Cacao and toastedDried chilesMeats and roastsMole spicesSparkling and whiteRosé and redSweet and fortifiedOur table recommendsMedium-bodied redDry rosé · full-bodied
- I·02Mole negroFlavors: Dried chilesMeats and roastsCacao and toastedMole spicesSparkling and whiteRosé and redSweet and fortifiedOur table recommendsDry sparklingMedium-bodied redDry rosé · full-bodied
- I·03Mole verdeFlavors: Meats and roastsSquash blossomCacao and toastedHerbs of MexicoSparkling and whiteRosé and redSweet and fortifiedOur table recommendsFresh and light whiteFull-bodied or oak-aged whiteDry rosé
- I·04Cochinita pibilFlavors: CitrusMeats and roastsSquash blossomAchiote recadosSparkling and whiteRosé and redSweet and fortifiedOur table recommendsDry roséLight and fruity redAromatic white
- I·05BirriaFlavors: Meats and roastsDried chilesSquash blossomHerbs of MexicoSparkling and whiteRosé and redSweet and fortifiedOur table recommendsMedium-bodied redDry rosé
- I·06BarbacoaFlavors: Meats and roastsSquash blossomDried chilesHerbs of MexicoSparkling and whiteRosé and redSweet and fortifiedOur table recommendsMedium-bodied redDry rosé · full-bodied
- I·07Cabrito (roast kid goat)Flavors: Meats and roastsCorn and nixtamalSquash blossomSparkling and whiteRosé and redSweet and fortifiedOur table recommendsMedium-bodied redStructured red
- I·08Marinated pork legFlavors: Meats and roastsDried chilesMole spicesSquash blossomSparkling and whiteRosé and redSweet and fortifiedOur table recommendsMedium-bodied redDry rosé · full-bodied
- I·09Stuffed turkeyFlavors: Meats and roastsCacao and toastedFruit and dessertsSparkling and whiteRosé and redSweet and fortifiedOur table recommendsLight and fruity redFull-bodied or oak-aged whiteDry rosé · full-bodied
- I·10RomeritosFlavors: Dried chilesCacao and toastedSquash blossomMole spicesSparkling and whiteRosé and redSweet and fortifiedOur table recommendsMedium-bodied redDry rosé · full-bodiedDry sparkling
- I·11Bacalao a la vizcaína (Basque-style salt cod)Flavors: Pacific and GulfSquash blossomOlives and herbsFresh chilesSparkling and whiteRosé and redSweet and fortifiedOur table recommendsDry roséFull-bodied or oak-aged whiteLight and fruity redDry sparkling
Plate II
Pozoles and tamales
7 dishes
- II·01Red pozoleFlavors: Corn and nixtamalMeats and roastsDried chilesCitrusSparkling and whiteRosé and redSweet and fortifiedOur table recommendsLight and fruity redDry rosé · full-bodied
- II·02White pozoleFlavors: Corn and nixtamalMeats and roastsCitrusHerbs of MexicoSparkling and whiteRosé and redSweet and fortifiedOur table recommendsFresh and light whiteDry sparkling
- II·03Green pozoleFlavors: Corn and nixtamalMeats and roastsSquash blossomCacao and toastedSparkling and whiteRosé and redSweet and fortifiedOur table recommendsFresh and light whiteDry sparkling
- II·04Green salsa tamalesFlavors: Corn and nixtamalSquash blossomMeats and roastsFresh chilesSparkling and whiteRosé and redSweet and fortifiedOur table recommendsFresh and light whiteDry sparkling
- II·05Poblano strip and cheese tamalesFlavors: Corn and nixtamalFresh chilesDairy and cheeseSparkling and whiteRosé and redSweet and fortifiedOur table recommendsFull-bodied or oak-aged whiteDry sparkling
- II·06Mole tamalesFlavors: Dried chilesCorn and nixtamalCacao and toastedMeats and roastsSparkling and whiteRosé and redSweet and fortifiedOur table recommendsMedium-bodied redDry rosé · full-bodied
- II·07Sweet tamalesFlavors: Corn and nixtamalFruit and dessertsTropical fruitsSparkling and whiteRosé and redSweet and fortifiedOur table recommendsOff-dry and sweet sparklingNatural sweet wine
Plate III
Tacos and street snacks
7 dishes
- III·01Tacos al pastorFlavors: Meats and roastsDried chilesCorn and nixtamalSquash blossomSparkling and whiteRosé and redSweet and fortifiedOur table recommendsDry roséLight and fruity red
- III·02Carnitas tacosFlavors: Squash blossomMeats and roastsCorn and nixtamalHerbs of MexicoSparkling and whiteRosé and redSweet and fortifiedOur table recommendsDry sparklingFresh and light whiteLight and fruity red
- III·03Fish tacosFlavors: Pacific and GulfCorn and nixtamalDairy and cheeseCitrusSparkling and whiteRosé and redSweet and fortifiedOur table recommendsFresh and light whiteDry sparkling
- III·04Green enchiladasFlavors: Corn and nixtamalSquash blossomMeats and roastsDairy and cheeseSparkling and whiteRosé and redSweet and fortifiedOur table recommendsFresh and light whiteDry rosé
- III·05Chile rellenoFlavors: Fresh chilesSquash blossomDairy and cheeseSparkling and whiteRosé and redSweet and fortifiedOur table recommendsDry rosé · full-bodiedFull-bodied or oak-aged white
- III·06Tinga tostadasFlavors: Meats and roastsSquash blossomCorn and nixtamalDairy and cheeseSparkling and whiteRosé and redSweet and fortifiedOur table recommendsDry roséLight and fruity redDry sparkling
- III·07Carne asadaFlavors: Meats and roastsCorn and nixtamalSquash blossomSparkling and whiteRosé and redSweet and fortifiedOur table recommendsStructured redMedium-bodied red
Plate IV
Seafood
4 dishes
- IV·01AguachileFlavors: Pacific and GulfSquash blossomCitrusFresh chilesSparkling and whiteRosé and redSweet and fortifiedOur table recommendsFresh and light whiteAromatic whiteDry sparkling
- IV·02CevicheFlavors: Pacific and GulfSquash blossomCitrusHerbs of MexicoSparkling and whiteRosé and redSweet and fortifiedOur table recommendsFresh and light whiteDry sparkling
- IV·03Zarandeado fishFlavors: Pacific and GulfDried chilesCitrusMole spicesSparkling and whiteRosé and redSweet and fortifiedOur table recommendsDry rosé · full-bodiedFull-bodied or oak-aged whiteLight and fruity red
- IV·04Grilled octopusFlavors: Pacific and GulfOlives and herbsCitrusDried chilesSparkling and whiteRosé and redSweet and fortifiedOur table recommendsDry roséFresh and light white
Plate V
Festive dishes and desserts
5 dishes
- V·01Chiles en nogadaFlavors: Fresh chilesMeats and roastsFruit and dessertsCacao and toastedSparkling and whiteRosé and redSweet and fortifiedOur table recommendsDry sparkling · roséAromatic whiteDry rosé · full-bodied
- V·02Pan de muerto (Day of the Dead bread)Flavors: Fruit and dessertsCured and cheeseSparkling and whiteRosé and redSweet and fortifiedOur table recommendsOff-dry and sweet sparklingDry sparklingSweet fortifiedNatural sweet wine
- V·03Rosca de Reyes (Three Kings bread)Flavors: Fruit and dessertsCured and cheeseSparkling and whiteRosé and redSweet and fortifiedOur table recommendsOff-dry and sweet sparklingNatural sweet wine
- V·04Buñuelos with piloncillo syrupFlavors: Fruit and dessertsMole spicesSparkling and whiteRosé and redSweet and fortifiedOur table recommendsNatural sweet wineOff-dry and sweet sparkling
- V·05Chocolate dessertsFlavors: Cacao and toastedCured and cheeseFruit and dessertsSparkling and whiteRosé and redSweet and fortifiedOur table recommendsSweet fortifiedNatural sweet wine
Plate VI
Cheeses
2 dishes
- VI·01Fresh cheeses (panela and Oaxaca)Flavors: Dairy and cheeseSparkling and whiteRosé and redSweet and fortifiedOur table recommendsFresh and light whiteDry roséDry sparkling
- VI·02Aged cheeses (añejo and goat)Flavors: Dairy and cheeseCured and cheeseSparkling and whiteRosé and redSweet and fortifiedOur table recommendsMedium-bodied redFull-bodied or oak-aged whiteNatural sweet wine
Plate VII
Or pick a wine style
temperature and glass
| Style | Temperature | Glass |
|---|---|---|
| Dry sparkling | 43 to 46 °F (6 to 8 °C) | Flute or tulip glass |
| Off-dry and sweet sparkling | 43 to 46 °F (6 to 8 °C) | Flute or tulip glass |
| Fresh and light white without oak | 46 to 50 °F (8 to 10 °C) | Medium white wine glass |
| Aromatic white | 46 to 50 °F (8 to 10 °C) | Medium white wine glass |
| Full-bodied or oak-aged white | 50 to 54 °F (10 to 12 °C) | Large white wine glass |
| Dry rosé | 46 to 50 °F (8 to 10 °C) | Medium white wine glass |
| Light and fruity red | 54 to 57 °F (12 to 14 °C) | Medium red wine glass |
| Medium-bodied red with ripe fruit and little oak | 57 to 61 °F (14 to 16 °C) | Large red wine glass |
| Structured red | 61 to 64 °F (16 to 18 °C) | Large red wine glass |
| Natural sweet wine | 43 to 46 °F (6 to 8 °C) | Small glass for sweet wines |
| Natural sweet wine · red | 57 to 61 °F (14 to 16 °C) | Small glass for sweet wines |
| Sweet fortified | 57 to 61 °F (14 to 16 °C) | Small glass for sweet wines |
| Dry fortified | 43 to 46 °F (6 to 8 °C) | Tulip glass or catavino |
| Dry fortified · oxidative | 54 to 57 °F (12 to 14 °C) | Tulip glass or catavino |
The tone of each style tells its body, not its color.
Plate VIII
The profile of each style
eight axes, from 0 to 5
| Style | Acidity0 to 5 | Sweetness0 to 5 | Tannins0 to 5 | Alcohol0 to 5 | Body0 to 5 | Aroma0 to 5 | Bubbles0 to 2 | Oak0 to 3 |
|---|---|---|---|---|---|---|---|---|
| Dry sparkling | 4 | 0 | 0 | 2 | 2 | 2 | 2 | 0 |
| Sweet sparkling | 3 | 3 | 0 | 1 | 2 | 3 | 2 | 0 |
| Light white | 4 | 0 | 0 | 2 | 1.5 | 2.5 | 0 | 0 |
| Aroma white | 3 | 1 | 0 | 2 | 2 | 4 | 0 | 0 |
| Full body white | 2 | 0 | 0 | 3 | 3 | 3 | 0 | 2 |
| Dry rosé | 3 | 0 | 0.5 | 2.5 | 2 | 3 | 0 | 0 |
| Light red | 3 | 0 | 1 | 2.5 | 2 | 3 | 0 | 0 |
| Medium red | 3 | 0 | 2 | 3.5 | 3 | 3 | 0 | 1 |
| Bold red | 3 | 0 | 4 | 4 | 4.5 | 4 | 0 | 2.5 |
| Natural sweet | 3.5 | 4.5 | 0 | 2 | 3.5 | 4 | 0 | 1 |
| Port style | 2.5 | 4.5 | 2 | 5 | 4.5 | 4.5 | 0 | 2 |
| Sherry style | 3 | 0 | 0 | 4 | 3 | 4 | 0 | 0 |
Each cell carries its number. Bubbles go from 0 to 2 and oak from 0 to 3.
Plate IX
Or pick a grape
22 grapes
More in the guide
The full guide, with a page for each dish, wine type and grape, is in Spanish: Maridajes (in Spanish). To find the wineries behind a wine, start with the wineries of Baja California.
Cities and Wines of Mexico is a guide for people 18 and older. Excessive consumption of alcoholic beverages is harmful to health.