wines for mexican food dinner

[winston]

Help! Help! Help!
Having beef fajitas , chicken and spinach enchiladas, jalapeno muffins. Help! They want wine with dinner. Red and White. Any suggestions?

[This message has been edited by winston (edited 09-20-2000).]

[Innkeeper]

Hi Winston and welcome to the Wine Board. Had huge success bringing a Portugese Dao to a Mexican Food affair recently. Specifically it was Caves Velhas Dao, regular (not reserve) bottling. If you can find it in your neck of the woods, it runs around $6.00 per bottle. That should be bearable.

[Jackie]

Winston,

Check out this thread about Wines with Fajitas. I think you'll find several good tips here, so you'll have some choices depending on what's available in your area, what your personal preferences are, etc.

Just type (or copy and paste) this into the address bar at the top of your browser.

wines.com/ubb2/Forum2/HTML/000015.html

Jackie

[Bucko]

Ardmore, Lake Texoma and crappie country.

Just a decent, cheap sparkling wine like Korbel is my choice.

Bucko

[mrdutton]

This is a road well traveled is it not!?!

Why not drink what the Mexican's drink with their food? Beer or Tequila would not be out of order for such a meal.

Grapes are grown in Mexico, but very few of them ever become just wine. The grapes are grown and harvested for the production of brandy.

If it must be wine, then I think IK's and Bucko's suggestions are good. I'd also suggest a Spanish Rioja.

[winoweenie]

Hi there Winston. I still find when I don`t fire with Dos Equis or Corona, I still use our Zinfandels to placate the chilies. In Rocky Pointe we normally do the Beer-Barrell Polka. winoweenie. Met your cousin Salem in Norf Carolina ceeverral yars back. You are really gettin off the beaton psth with mexican food there in ASrdmore. I was born in Shawnee, raised in Tulser, went to O.U. and lived in Ok. City till I worked off my bondage.WW

[This message has been edited by winoweenie (edited 09-21-2000).]

[Thomas]

It is beer for me too, but never Corona; I find that stuff insipidly sweet, even with that piece of lime on the side of the glass. Mexico's Dos Equis, Philippines' San Miguel, and a variety of other good lagers will do nicely.

[This message has been edited by foodie (edited 09-24-2000).]

[Botafogo]

Two roads of attack here: A really good, spicy, DRY Rose like a Cerasuolo Montepulciano d'Abbruzo or Rosato di Cannanao from Sardegna or, if you opt for beer, get something malty like a Malzbier or French Biere de Garde St. Amant.

enjoy, Roberto