Quick answer: With Tex-Mex and spicy food, choose wines with bright acidity, ripe fruit and moderate alcohol. Aromatic whites like Viognier and Riesling, dry rosé and sparkling wine cool the heat. For beef fajitas or chili con carne, pick a fruity red like Tempranillo. Avoid high-alcohol, heavily oaked reds, which make spice taste hotter.
Why is spicy food hard to pair with wine?
Chili heat amplifies alcohol and tannin, so a big, grippy red can taste harsh. A touch of sweetness and fresh acidity do the opposite: they calm the burn and keep flavors clear.
What wine goes with enchiladas and tacos?
For chicken or cheese enchiladas with green sauce, try Viognier or Sauvignon Blanc. For fish or shrimp tacos with lime, try Pinot Grigio or Albariño. For pork al pastor, a dry rosé like Landon's Rosé of Cinsault brings fruit that matches the pineapple.
What wine goes with fajitas and chili?
Grilled beef needs a red with some body. Tempranillo, with cherry, plum and a little spice, matches char and cumin without fighting the heat. Pinot Noir works for chicken fajitas.
What wine goes with queso and chips?
Sparkling wine. The bubbles and acidity cut through melted cheese and salty chips. Landon's Bubbly Cuvée Sec Dry is a good start.
What about Texas comfort food?
Chicken-fried steak and cream gravy want acidity: a crisp white or a bright red like the Texan. Hearty stews and chili with beans pair with Meritage blends. If a dish leans sweet or very spicy, an off-dry white like Winter White or Riesling balances it.
For smoked brisket and ribs, see our guide to the best wine with Texas BBQ.
Frequently Asked Questions
Is red or white better with Mexican food?
Whites and rosé handle heat better. Choose a fruity red for beef dishes.
Does sweet wine go with spicy food?
Yes. A little sweetness tames chili heat.
What wine should you avoid with spicy food?
High-alcohol, heavily oaked or very tannic reds.
Adapted from Bob Landon's column in HelloNation.