MEXICAN CUISINE (SEE ALSO CHILES BECAUSE MEXICAN DISHES SHOULD BE PAIRED TO THEIR SAUCES AND NOT THEIR MEATS)

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• BEER, ESP. LAGER, DOUBLE BOCK (ESP. WITH BEANS, MUSHROOMS), Mexican, pilsner, porter (esp. with mole), or wheat
• MARGARITAS
• RIESLING, ESP. OFF-DRY GERMAN
• SAUVIGNON BLANC, ESP. NEW ZEALAND AND ESP. WITH SEAFOOD, VEGETABLE, AND HERBED DISHES
• SPARKLING WINE, DRY (e.g., Cava, sparkling Vinho Verde, and New Mexican Gruet)
• ZINFANDEL, ESP. WITH MEAT
• Barbera, esp. with tomato-based sauces
• Beaujolais Cru
• Chenin Blanc esp. with salty and/or spicy appetizers
• Malbec, esp. with beef, lamb, or pork
• Merlot, light and/or New World, esp. with meat
• Pinot Noir
• agua fresca (nonalcoholic Mexican fruit drink)
• Albarino, esp. with fish and seafood
• Cabernet Sauvignon, esp. Chilean, and esp. with meat dishes
• Champagne, dry
• Chianti
• Gewurztraminer
• Grenache
• Gruner Veltliner
• Mexican wine (e.g., Chateau Camou) and beer
• Petite Sirah
• Pinot Grigio/Pinot Gris, esp. with spicier dishes
• Sangiovese, esp. with tomato-based sauces
• Shiraz/Syrah, esp. with meat
• Valpolicella
• Viognier
• horchata (dairy-free beverage made from rice and almonds), esp. with spicy dishes
• off-dry to sweeter wine
• rose, esp. with spicier dishes
• tamarindo (Mexican ìlemonadeî made with tamarind)
• tequila