A margarita with Mexican food? Absolutely! How about an ice-cold beer? No Doubt! But what about wine? Believe it or not, wine goes beautifully with Mexican food. Jill Gubesch, a certified sommelier at Frontera Grill and Topolobampo in Chicago, offers these 10 tips for pairing wine with “classic” Mexican food. Pair wine with the sauce, not the meat, poultry or fish on the plate. The classics of Mexican food are always defined by their sauces. Start your wine-sauce pairing by focusing on the ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.