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What to drink with Mexican food

by Sarah Alcock

If you're making the Mexican-inspired feast from our May issue and can't decide what's best to drink, look no further. Our wine editor Rebecca Dunphy has chosen a top selection to match each dish.

Choose Sol Mexican Lager to drink with the pork tortillas. Light and fresh with hop infused bubbles that calm spice. Serve ice cold with a wedge of lime to refresh and cool Mexican style.

Social and chatty with layers of citrus fruit and fistfuls of fresh coriander, Valdivieso Reserva Sauvignon Blanc, Chile, is perfectly matched to cod ceviche with sweet potato crisps and a great-value alternative to New Zealand Sauvignon Blanc.

Taste the Difference Albariño, Spain, is a wise choice for this spicy seafood soup. Albariño (name of the wine and the grape) comes from the cooler northwest of Spain. Mineral fresh with peaches and zesty fruit. Works brilliantly with seafood in every guise.

Taste the Difference Chilean Merlot, is an easy-going juicy red to drink with the chicken casserole. It's such a great all rounder and just as good on its own as with spicy meat dishes.

Patrón Silver (available in a limited number of stores), is top-notch hand-crafted tequila from 100% blue agave. Unaged so it captures the fresh pear and pepper of the blue agave. One to sip or for luxurious cocktails.

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