Description

Sauvignon Blanc is the perfect match with green chili peppers because it tastes green pepper and because it has high acidity to break through the fat of the cheese and frying oil.

For this recipe 2 different types of chili peppers are used: Anaheim and Poblano.

Anaheim and Poblano chili peppers have different levels of capsaicin, the irritant component that causes the burning sensation.

Mexican food is an explosion of taste, often quite hot. If the wine is too light, it will disappear behind the food.

Our suggestion is to go for a white wine with mature tropical fruit.

Red tannins can be an enemy to spicy food. Go for fruity reds with round tannins.

Bubbles love fried food.

Go Local if You Can

Let local wines complement the flavors of local food.

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.

A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.