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 our bottle selection.

Tamales wrapped in corn husks have a drier, more direct profile. In this case, we look for immediate freshness and very pronounced fruity notes. In contrast, plantain leaves provide herbal, moist, and subtly smoky notes. These tamales tend to be much moister. For them, options with slight aging that complement their toasted touches are recommended.

Green Tamales: Citrus freshness and vibrancy

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

Varieties like Sauvignon Blanc or an Albariño provide the essential citrus acidity to balance the fat in 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 chiles, chocolate, and seeds requires a structured accompaniment.

This is where ordering a medium-bodied red wine online with very friendly tannins works magic. A Syrah or a young Tempranillo work spectacularly. Their notes of black fruits and spices complement the cocoa and subtle spiciness of the mole without overwhelming your senses.

Rajas con Queso Tamales: Creaminess and bubbles

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

However, the most surprising option is offered by dry sparkling wines, like a good Cava Brut that you can order online at the best price. Its bubbles instantly cut through the cheese's fat. Furthermore, they refresh the palate after the slight spicy sensation of the rajas.

Sweet Tamales: The golden rule of dessert

The sweet tamale, with its characteristic pink color and raisins, has a distinctly sugary profile. When pairing it with wine, the rule states that the drink should have equal or greater sweetness than the dish.

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