Cards of Wine

Wine Pairing


Tamales are steamed corn dough (masa) wrapped around a banana leaf.

Typical fillings are: Meat, Beans, Cheese, Chilis, Fish, Vegetables.

Meat Tamales

Tempranillo (Spain)
Rioja Crianza (Spain)
Pinot Noir (France)
Gamay (France)
Lambrusco (Italy)
Syrah Rosé (USA)

Vegetarian Tamales

Riesling Spätlese (Germany)
Gewürztraminer (France)
Pinot Gris (France)


Cava (Spain)
Prosecco (Italy)
Champagne (France)


Meat Tamales need a fresh and crispy red wine with good acidity.

Stay away from rough tannins.

Fruity Red wines with high acidity include Spanish Tempranillo, French Pinot Noir or Gamay and Italian Lambrusco.

If you want to drink white, choose a wine with fresh fruit and good acidity.

Riesling Spätlese is excellent with Mexican food.

Pinot Gris and Gewürztraminer from Alsace (France) can also work well, if there is a little residual sugar.

If you go for Rosé, go for something strong. American Syrah Rosé is typically made with the "Saignée Method", making the wine darker, richer, and bolder, compared to other Rosés.

Go Local

Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.

Travel and Taste
Practice Makes Perfect
Variety is the Spice of Life

Food and Wine Pairing

Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.

Alcohol can be addictive. Drink in moderation.

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