what is the best wine choice to accompany a mexican meal?

Mexican food and wine really do not go to gether. Now tequilla and beer are the best for real mexican food. I lived in mexico for two years never once did I see anyone drink wine with there meal.

Sangria,would probably be my first choice (please look it up for a receipe on Google, or somewhere else if you're not sure how to prepare this fruit-included-red-wine-delight).

My next selection would be any red table wine variety, particularly a brand actually called "Cheap Red Wine." It sells for around $6 a bottle and is well worth the small price. In either case, enjoy your meal. If I was living closer to you I would insist I come by to taste the wine and insure your satisfaction. f course don't exclude some inexpensive red wine from Spain if you can find one at your local source store. Take a chance!

Mexican Wine of course.

Not a lot of people know this but Mexico produces wine (merlot and cabernet sauvignon).

We don't hear about it often because their focus is on the production of Tequila, which by the way, in Mexico, Tequila production is strictly monitored with standards which outsurpass the standards of the best wines in the world. Not kidding!

Try to find Mexican Wine and that will impress your friends and would be a good topic of conversation with your friends and family.

It depends: If you are having a fish Veracruz Style, a good mexican white wine from Baja California should be your first choice.

If you have carne asada, a Mexican Red Wine would be more appropriate. The spiciness of the food defines as well the type of wine you would have.

For a long time the accompaniment of choice for Mexican food has been beer or margaritas. Both are refreshing; beer cuts the spice somewhat, and the lime of a traditional margarita blends well with much of Mexican cuisine. But we’re talking about food, and the love of food’s life is wine. Why is wine so rarely part of the Mexican meal?

History plays a part. When Mexico was still a colony their Spanish overseers prohibited winemaking so that the country would be obligated to buy wines produced back in the Old Country. Wine became a drink of the rich, while the bulk of the population drank tequila, brandy, and beer. (This has begun to change, and there is even a growing number of quality wineries in Mexico itself.) More recently, American trends in wine consumption have favored wines that don’t suit Mexican food. Big Cabernets and other tannic reds, for example, usually clash; the tannins exaggerate the spiciness instead of soothing the palate. That most popular of whites, Chardonnay, fares better, but still has difficulties. The character of the food survives, but the oaky flavors of the wine often come off bitter and harsh.

However, there are plenty of matches that do work well, especially outside the fold of the most popular varietals. I’ve rounded up some Mexican or Mexican-influenced recipes from a few of our favorite chefs and found them some dancing partners that move well with them:

Broiled Mexican-Style Shrimp with Garlic and Limes

Roberto del Grande, Taco Milagro, Café Annie, & Café Express, Houston, TX

This appetizer packs a lot of refreshing summer flavors together to give a lighter dish a great deal of complexity. You could say the same about the 2002 Martivilli Rueda from Spain. This wine, made from Spain’s indigenous Verdejo grape, has the acidity and raciness of a Sauvignon Blanc, without the grassy character. Great honeydew melon, apple, and herbal notes are topped by a floater of flowers. Acidity works well with seafood and the limes meld with the wine to emphasize its fruitiness.

Spanish and Italian wines are often a great match with Mexican food. Even the reds are safer than many, as tannins in a Rioja or a Chianti usually don’t reach the excesses that Cabernet Sauvignon can achieve.

Spicy Jicama Salad with Tangerines and Fresh Coriander

Rick Bayless, Frontera Grill and Topolobampo, Chicago, IL

Both Frontera Grill’s sommelier Jill Gubesch and I thought that this was a classic case: pair a wine with a touch of sweetness with a spicy dish and you’ll never need your water glass. I thought that the 2001 Bert Simon Serrig Herrenberg Riesling Kabinett would do the job particularly well; it has its own tangerine notes to match with the real thing in the salad and even a touch of spritz so you won’t miss your beer. This wine is a bit more substantial and tangier than many Rieslings from the Mosel-Saar-Ruwer area, but has that solid minerality typical of the region.

German Rieslings, whether sweet or not, have lower alcohol and a mildness that lends itself to many lighter, spicy Mexican dishes. And since they remain out of fashion – despite being one of the classic wines of the world – their prices are on the whole quite reasonable.

Tortilla Soup

Roxanne Klein, Roxanne’s, Larkspur, CA

I spoke to Ryan Salvo, the sommelier at Roxanne’s, and we talked about some of the usual suspects for accompanying spicy dishes. German Riesling came up, as did rosés. After I put down the phone I realized that Brachetto d’Acqui may not be just for strawberries anymore. This sweet Italian sparkling wine is made from the Brachetto grape in the Piedmont region of Italy. Furthermore, Castellucci Elisabetta’s rendition is made entirely from organic grapes, which is in keeping with Roxanne’s all-natural, organic cuisine. Normally I would say that Brachetto d’Acqui is too sweet to pair with anything this side of dessert, but a spicy soup with a tomato base has the acidity and heat to keep pace. The bubbles in the wine are an added bonus, as it adds a textural contrast to the pairing that a still wine would lack.

Salmon with Huitlacoche Butter

Julieta Ballesteros, Mexicana Mama, New York, NY

A full-flavored fish supported by the earthy huitlacoche butter but lightened by cilantro and tomatillos, this dish calls for a wine capable of similar acrobatics like the 2002 Ponzi Pinot Gris from the Williamette Valley in Oregon. With pear and apple aromas and a nutty element on the palate, there’s a rich, glycerine touch to this medium-bodied wine that meets the earthy aspects of the dish, plus great acidity to echo the brighter touches on the plate.

Oregonian Pinot Gris and white wines from Alsace are good calls when you need a white wine with some body but without oak. California also makes some Pinot Gris that would fill the bill on such occasions.

As wine masters will tell you, with ANY meal, choose a wine that YOU enjoy drinking and NOT what someone else tells you you should be drinking. Any red or white that appeals to your taste will make your dining experience enjoyable. I would choose a White Merlot or Pinot Grigio to suit my tastes with Mexican food, however, other peoples choices will most likely be different.

Forget the wine if u really want something good get beer(corona, hey i'm about to drink one right now cheers!!) and if it has to be wine well then buy table wine (u have the choice of the flavor).

Enjoy ur meal<:

Red wine brings out the flavor in Mexican food.

Depends on the meal mostly. For spicey beef, I like a Pinot Noir, or Red Zin, ocassionally a heartier selection of a Cab or Merlot does wonders as well.

For fish and chicken meals, either a sauv blanc or chard works for me. Occasionally I will go with a reis, but mostly a lighter dry fruity white is good.

I was in Mexico and tried a cabernet - blanc, never had it before, but will look for it again.

If you must serve wine instead of beer with Mexican the try a chilled Lumbrusco. Good stuff.