Wine Pairing
Spicy (Mexican) Sauce

Chili Sauce

Our Best White Wine Suggestions:

Pinot Gris (France)
Riesling Spätlese (Germany)
Gewürztraminer (France)
Syrah Rosé (USA)

Our Best Red Wine Suggestions:

Pinot Noir (France)
Beaujolais (France)


Hot Mexican food needs an off-dry, fruity or flowerly white wine. Riesling Spätlese is excellent with spicy 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.

If you want to drink red, choose a wine with fresh fruit and good acid. And stay away from rough tannins. Pinot Noir or Gamay will do the job.