May 5th, 2012 by eileen in wine lifestyle
There are plenty of Cinco de Mayo wines to choose from. Who can resist a big plate of nachos – crispy chips, spicy beef, hot and hearty jalapenos and melted jack cheese?
The 5th of May – Cinco de Mayo – Commemorates Mexico’s victory over France at the Battle of Puebla in 1862. It has since become a celebration of Mexican heritage and pride that is appreciated by people of all cultures. The tantalizing tastes of Cinco de Mayo are a celebration in themselves – and pairing them with wine is a rewarding adventure.
With the diversity of flavors and textures, there are several wines that can take on the Nacho challenge. You can go sparkling with Cava or Prosecco…white and light with a crisp Riesling or … rich and red with a Zinfandel or Chianti. In addition, quitwining.com suggests trying a Rose or Malbec.
While we are still on the subject of starters, guacamole is a must at the Cinco de Mayo table. Here you need to balance the richness of the avocado with the citrusy influence of the lime. You could go the Cava or Prosecco route with this as well, although a Sauvignon Blanc or Pinot Gris might be a better match.
According to essortment.com, a Chardonnay could work too, but stay away from the oakier varieties.
If you are starting on a cool note with a colorful and crisp Gazpacho, match it with a Pinot Grigio and Chardonnay.
Tex Mex Chili is a mix of pungent flavors and the recommended wines are a Zinfandel or Sangiovese, which interact best with the acidity of the tomatoes. These wines along with Italian Chianti also pair well with the cheesy splendor of burritos, enchiladas and the like.
For molé sauces and dishes that contain chipotle, you need something just as rich. Essortment.com suggests going with a Zinfandel, Cabernet or Australian Shiraz, which will complement the spices and lighten up the sauces.
Paella is a classic dish filled the flavor and texture of steaming mussels and clams, sweet vegetables and earthy saffron rice. You can almost taste it already. Now it’s time to pair it with a chilled dry Spanish Rosé, Rioja, medium-bodied Tempranillo or Grenache.
And don’t forget dessert. Mexican chocolate flavored with cinnamon, almonds and vanilla is elegant with a Zinfandel or Port.