Tamales with wine? The ultimate guide to elevate tradition this February 2nd

The Art of Tamale and Wine Pairing According to Their Wrapper

The type of leaf used for cooking not only contains the dough. It also provides very particular aromatic notes that influence the choice of our bottle.

Tamales wrapped in corn husks have a drier, more direct profile. In this case, we look for immediate freshness and very pronounced fruity notes. On the contrary, banana leaves provide herbaceous, humid, and subtly smoky notes. These tamales are usually much moister. For them, options with a slight aging are recommended to complement their toasted hints.

Green Tamales: Citrus Freshness and Vivacity

Green tamales stand out for their bright acidity and their marked herbal notes of tomatillo and cilantro. To accompany this vibrant recipe, a young white wine is the ideal option.

Varieties like Sauvignon Blanc or Albariño provide the essential citrus acidity to balance the fat of the dough. These whites immediately cleanse the palate and enhance the chicken or pork notes exceptionally.

Mole Tamales: Complexity, Spices, and Chocolate

Mole is one of the most complex preparations in our gastronomy. Its rich combination of dried chilies, chocolate, and seeds requires a structured accompaniment.

This is where a medium-bodied red wine with extremely gentle tannins works magic. A Syrah or a young Tempranillo work spectacularly. Their notes of black fruits and spices complement the cocoa and the subtle spice of the mole without saturating your senses.

Rajas con Queso Tamales: Creaminess and Bubbles

This style of tamale offers a delicate balance between the spiciness of the poblano chili and the creaminess of melted cheese. To harmonize this mixture, a Chardonnay with a hint of barrel is wonderful.

However, the most surprising option is offered by dry sparkling wines, such as a good Cava Brut. Their bubbles instantly cut through the cheese's fat. In addition, they refresh the palate after the slight spicy sensation of the rajas.

Sweet Tamales: The Golden Rule of Dessert

Sweet tamales, with their characteristic pink color and raisins, have a distinctly sugary profile. When pairing them with wine, the rule indicates that the drink must have an equal or greater sweetness than the dish.

A late harvest wine or a young port are sensational alternatives for this traditional dessert. If you are looking for a lighter and bubblier option, an Asti Spumante will provide a very friendly sweetness and ideal freshness to finish the meal.