Facts About Wine
By Gus Clemens

Mexican Food and Wine
Cinco de Mayo is over, but Tex-Mex food is a fiesta year round. Which raises the question among wine drinkers: does wine pair with Tex-Mex? Answer: certainly, señor. Forget about beer and tequila. Wine possesses more complexity than any other beverage: more intricate layers of aroma, more diversity of flavor, more spirit. Which makes wine a fine match for the complex, varied dishes produced by Mexican-inspired cooks. Tomato-based chili, a Tex-Mex icon, pairs well with an Italian Sangiovese, Chianti, or a robust Zinfandel. All match the acidity of tomatoes without dowsing chili powder's fire. Shrimp or seafood prepared with cilantro, garlic, and onions your Tex-Mex favorite? A German Resling, Italian Soave, or Pinot Grigio is excelente. Heavy sauce and cheese dishes like enchiladas and cheese-topped tamales do well with Chianti, sweeter Zinfandels, and Riesling. Mole sauce and pungent chipotles often accompany beef, pork, and chicken in Mexican food. Such rich, earthy tastes make pairing a little trickier, but fruity Zinfandels and fruit-forward Australian Shirazs are up to the task. Guidelines: When in doubt, go with acidity. Riesling and Chianti are default choices. Robust seasonings call for fruity, powerful Zinfandels and Australian shirazs. Pass on some standbys: Tex-Mex mauls Chardonnay's oaky, toasty character. Chilies clash with Cabernet Sauvignon and Merlot tannins-fire in your mouth obliterates the wonderful complexities and delicious splendor of Tex-Mex haute cuisine. Recommended (prices approximate): • Columbia Winery Cellarmaster's Riesling. Sweet, fruity, low alcohol. $12 • Beringer Founders' Estate Zinfandel. Cassis, green tea, black olive, vanilla. $9 • Bell'agio Chianti. Simple and delicious; comes in straw basket. $12 Contact Gus Clemens at wine@cwadv.com.

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