#1 The Rule of Spice The general rule is that the spicier the food, the colder and sweeter the wine should be. Also, lower alcohol wines and moderate tannins dissolve the burning sensation of capsicum.
#2 White meat = white wine Most of the time you can match the color of the wine with the color of the meat. Red meat? Red wine. White meat? White wine. Check out our guides on Pairing wine with Fish and Pairing wine with Chicken for more details.
#3 What color are the herbs? Foods with a lot of green herbs tend to beg for wines with higher acidity and more herbaceous flavors. Sauvignon Blanc is a great example of an herbaceous wine with higher acidity. Because of the spice in most Mexican dishes, we suggest a more fruit-forward Sauvignon Blanc, such as New Zealand Sauvignon Blanc.
