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+--- Thread: wine with Mexican food (/thread-45.html)
- Peter Ziegler - 02-19-1999
Hi,
I am serving a Mexican dish "Chicken Mole Tostada. What kind of a red and white wine would you suggest for this meal?
Thank you,
Peter Ziegler
- Bucko - 02-19-1999
Tecate with lime!!
Okay, you want a red and white wine. Mole works fairly well with a fruity young red e.g. a Beujolais or Zinfandel. Again, with spicy, hot foods, for a white wine I like a simple sparkling wine. Don't waste your money on an expensive one because the subtle nuances will be lost.
Bucko