Mexican

Jukes Wine And Food Mexican

Fajitas, enchiladas, tortillas, quesadillas, tacos, burritos (my tummy is rumbling, nicely, honest, as I write this) – loaded with chilli and salsa – lead to the consumption of copious quantities of lime-stuffed (leave it out) beer, which has excellent thirst-quenching properties but bugger all flavour. If you are partial to a glass of wine, you must go in search of ripe, fruity, chillable red grapes like Nero d’Avola, Negroamaro and Primitivo (from southern Italy), Carmenère and Merlot from Chile, inexpensive Zinfandel from California and Cabernet or Merlot cheapies from Oz to cool you down and smooth out your battle-scarred palate. As for whites – they are likely to get bashed up no matter what you choose, so find inexpensive, New World, mildly oaked Chardonnay or Semillon (or a blend of the two), chilled down to sub-zero. Watch out for refried bean reflux – good luck. Interestingly, Cajun cooking follows a similar pattern to Mexican food when it comes to wine styles, as cayenne, paprika, oregano, garlic and thyme all cook up a storm and need to be tempered with similarly juicy whites and reds.