wine and mexican food

[RJM]

I have a menu put together with "authentic" Mexican Cuisine (no chimi's). What pairs best with mole, ceviche, birria (lamb), rabbit in mole,????
All suggestions are welcome.
THANX FOR YOUR SUGGESTIONS!!
(ESPECIALLY DUTTON)
THIS "BEER BOARD" HAS PROVEN TO BE AN INVALUABLE TOOL.
NEGRO MODELO IS A FINE BREW AND ONE OF MY FAVORITES NEXT TO BOHEMIA. UNFORTUNATLY, BEER IS NOT AN OPTION. I MUST BUILD A WINE LIST. BOLD REDS ARE GREAT FOR COMPLEX FLAVORS LIKE MOLE BUT I WAS REALLY LOOKING TO STAY REGIONAL BY FINDING MEXICAN WINES. AS FOR A FULL-BODIED RED, WHEN PAIRING WITH A SPICEY DISH THE ACIDITY AND TANINS TEND TO INTESIFY THE HEAT SO I AM GOING TO STICK TO GEWURTRAMINERS AND REISLINGS FOR THOSE REALLY HOT ONES.
THANX AGAIN,
RJM

[This message has been edited by RJM (edited 02-13-2000).]