Chili is made with tomatoes; so try pairing it with a hearty wine, like a Bordeaux Blend or a Zinfandel. These wines offset the acidity of the tomatoes, while allowing the powerful flavors of the dish to come through.
Rich, cheesy enchiladas, burritos and other Mexican dishes with a heavy sauce base pair well with classic Italian Chianti, oaky Chardonnays or semi-sweet Rieslings. The richness of the cheese sauces work well with the heavier or oak-based wines that “stand up” to the dish without overpowering it.
Paella, a Mexican classic prepared with seafood and rice, is rich in flavor and in texture. A well-balanced wine to pair with this dish is a hearty Cabernet Sauvignon or Cabernet Franc. Both have rich, berry flavors which complement the unique taste of this yummy favorite. Photo by David Pursehouse.
Christine's complete article can be found HERE.