Pairings
Mexican food
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AGUA FRESCA (MEXICAN FRUIT ADE WITH LIME OR LEMON)
ALE, INDIA PALE (DRY, STRONG, HIGHLY HOPPED)
BEER, BOCK DOUBLE (DOPPEL-BOCK, GERMAN VERY MALTY, FULL-BODIED, BOTTOM-FERMENTING)
BLOODY MARY (SPICED TOMATO JUICE AND VODKA COCKTAIL)
CHENIN BLANC (FRENCH LIGHT- TO MEDIUM-BODIED CRISP, ACIDIC WHITE WINE FROM THE LOIRE VALLEY)
LAGER, VIENNA (AUSTRIAN LAGER, AMBER WITH A YEASTY AROMA)
TEA, ASSAM (INDIAN, FULL-BODIED)
TEQUILA (MEXICAN ALCOHOLIC SPIRIT MADE FROM THE AGAVE CACTUS)
ZINFANDEL, WHITE (CALIFORNIA SWEET BLUSH WINE MADE FROM ZINFANDEL GRAPES)