Wine and Tacos
Wine Pairing Guide for Mexican Food by Taco Type
From the spiciness of al pastor tacos to the richness of barbacoa: each Mexican taco has its ideal red, white, or rosé wine. This sommelier guide tells you exactly how to achieve perfect harmony when pairing wine with Mexican cuisine.
The Alchemy of Tortilla and Vine
Pairing wines for tacos and Mexican antojitos requires identifying the dominant element of the recipe: fat, the spiciness of taco sauces, or the intensity of the seasoning. Red wines with good tannic load and acidity help to precipitate the proteins of grilled meat, barbacoa, or suadero, while mineral and fresh white wines balance the fat of nixtamal and seafood, and rosé wines offer the perfect middle ground for marinades, achiote, and fruity recados.
Pairing by Mexican Taco Type
Tacos al Pastor + Dry Rosé Wine
The sweetness of grilled pineapple and the achiote of the marinade require a wine that shares that fruity freshness and balanced acidity. A dry rosé wine with notes of strawberry and raspberry is the perfect mirror to pair with the marinated pork from the traditional trompo.
Sommelier Recommendation: Balero Rosé Wine (Valle de Guadalupe), a Mexican blend of Cabernet and Grenache that refreshes the palate after each bite of marinade and spicy red sauce.
Carnitas Tacos + Syrah Red Wine
The richness of the maciza, buche, and cuerito fried in lard demands a medium-bodied red wine with good structure and lively acidity to temper the fat. The spice and black pepper notes of the Syrah or Shiraz grape harmonize perfectly with the texture of Michoacán-style carnitas.
Sommelier Recommendation: Château Fakra Syrah red wine. Its elegant spicy notes and marked acidity cut through the richness of the pork and highlight the flavor of cilantro, chopped onion, and lime.
Barbacoa Tacos + Red Blend Wine
Lamb or goat meat slow-cooked in agave leaves has earthy, smoky, and deep notes. A red wine with silky tannins and good aging is needed to tame the power of the meat without losing its fruity richness.
Sommelier Recommendation: 689 Cellars Red Blend from Napa Valley. The strength of Cabernet Sauvignon and Syrah enhances the juiciness of the barbacoa meat, while the ripe fruit of Zinfandel balances the spicy touch of the borracha sauce with pasilla chili and pulque.
Cochinita Pibil Tacos + Full-Bodied Chardonnay White Wine
This traditional Yucatecan stew, rich in spices, sour orange, and achiote, calls for acidity, freshness, and fruity volume to round out the seasonings, shredded pork, and pickled red onions with habanero chili without getting lost against the intensity of the recado rojo.
Sommelier Recommendation: Submission Chardonnay white wine. Its nuances of tropical fruits like pineapple and mango aged with slight oak harmonize with the citrus richness of cochinita pibil.
Fish or Shrimp Tacos + Mineral White Wine
The lightness of breaded and battered seafood or fish, Ensenada or Baja style, accompanied by mayonnaise dressing, pico de gallo, and cabbage, requires a dry white wine with high citrus acidity and mineral character (such as Albariño or Sauvignon Blanc) to highlight the marine freshness and cleanse the frying.
Frequently Asked Questions about Wine and Taco Pairing
What type of wine best cuts through the fat of tacos?
Fresh white wines with high acidity or young red wines with firm tannins act as palate cleansers against fatty meats such as suadero, carnitas, cecina, or barbacoa.
Is it possible to pair red wine with very spicy sauces?
Yes, but with moderation in oak. The key is to avoid very tannic and alcoholic reds that accentuate the bitterness of capsaicin's spiciness, and opt for rosé, aromatic white, or young and fruity red wines.
Which red or white wine to pair with al pastor tacos?
Dry rosé wine or a young unoaked red is the best choice: it provides the necessary fruit to accompany the pineapple, spices, and achiote of al pastor without overpowering the pork.