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Wine pairing for mexican meal?

Diana Jan 8, 2007 07:34 PM

I'm making a shrimp, mango and scallop tostada salad for dinner next saturday. What would be a good varietal?

I was thinking Pino Grigio, Reisling or something similar.

Any tips?

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  1. Carrie 218 RE: Diana Jan 8, 2007 07:39 PM

    You don't indicate what sort of dressing/vinaigrette you are using which is vital to the wine pairing. If on the spicier side, a Riesling or Gewurtz could work, but if there is ample cilantro a la ceviche, I'd go towards a Pinot Grigio or Sauvignon Blanc (more crisp).

    4 Replies
    1. re: Carrie 218
      Eat_Nopal RE: Carrie 218 Jan 8, 2007 08:02 PM

      Sparkling wines have also been the most common pairing through the decades in Mexico. Freixenet produces sparkling wines in Queretaro... and I have found that a modestly dry sparkling wine is indespensible for a bowl of menudo.

      1. re: Carrie 218
        Chicago Mike RE: Carrie 218 Jan 9, 2007 01:21 AM

        Ditto the above.

        Here's what you should do... serve BOTH a Riesling and a Sauvignon Blanc... if you're adventurous, serve a non-dry bubbly too. That way you have 2 or 3 wines to compare and contrast.

        Avoid the gewurztraminer for now, as it's a bit trickier wine. Riesling and Sauvignon Blanc are much more consistent.

        1. re: Chicago Mike
          Diana RE: Chicago Mike Jan 9, 2007 01:23 PM

          Gosh, I WISH I could serve both. I weigh 100 lbs on a good day. It's just me and my husband, one bottle is enough for us!

          1. re: Diana
            Chicago Mike RE: Diana Jan 9, 2007 05:31 PM

            Hey Diana... keep in mind that at most large liquor stores you can buy half-bottles of good quality wine.

      2. j
        jgholmes RE: Diana Jan 8, 2007 07:59 PM

        With the mango, I'd go sweeter - Gewurz or riesling.

        1. Dr. Debs RE: Diana Jan 9, 2007 02:53 AM

          I had a 2004 Kilikanoon Riesling that tasted like lime margaritas--something like that maybe. Or, the incredibly tart and fresh 2004 Muga Rioja Blanco would also be good.

          1. Bill Hunt RE: Diana Jan 10, 2007 02:06 AM


            I think that you nailed it with a Riesling. I'd opt for something in the Spätlese level, especially to handle any heat. For a red, a fruit-forward, lower-alcohol, Zin, would be a good wine.

            A Brut Rosé Champagne/sparkling would also be a good choice.


            1 Reply
            1. re: Bill Hunt
              Eat_Nopal RE: Bill Hunt Jan 10, 2007 02:44 AM

              Zin? That tostada is bound to have some lime or other citrus on it. I've definitely enjoyed Zins with dishes like Goat Birria... don't know about a seafood tostada.

            2. t
              tdo ca RE: Diana Jan 10, 2007 02:43 AM

              Go with a sour cream style dressing and a sauvignon blanc - I think you'll want a SB with some light tropical notes, and not as grassy, but that's a taste thing

              1. Yaqo Homo RE: Diana Jan 13, 2007 05:47 AM

                An Alsatian Gewurtztraminer with "tropical" notes and spiciness could be an ideal match, especially if your dressing has any hot chiles

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