Tuesday, December 25, 2007

Wines to drink with Mexican Food

Chef and Mexican food authority Rick Bayless, owner of Chicago's award-winning Frontera Grill and Topolobampo recommends some wines to pair with Mexican dishes.

• With dishes having spicy red chile sauces pour a Merlot or a fruity red like a Sangiovese.

• With dishes having tomatillo-based sauces go for a Sauvignon Blanc or Merlot.

Rick also likes La Cetto Petit Syrah and Nebiolo.

No comments: