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Wine or Beer to go with Mole Poblano?

Hello Chowhounds!

I love making Mole Poblano, the wonderful classical Mexican chile/chocolate dish, when I can, which isn't terribly often. (I live in Denmark, and the chile scene here is depressing.)

And yet, I have NEVER worked out what kind of wine or beer would go best with this dish. Does anyone have any good suggestions?

I've toyed with porter, and some red wines, but without too much success. I'm an enjoyer though not a connoisseur of either wine or beer. And I KNOW I won't be able to get advice from my local wine merchants on this one. I'm very grateful for any ideas!

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  1. I would go with a Belgian beer. Any medium-light beer like a trippel (Chimay White label?) would work.

    2 Replies
    1. re: whiner

      Wow, that's interesting. I generally avoid Belgian beers because I associate them with a kind of yeasty flavour that I'm not partial to, but I'm certainly open to the idea.

      Do Belgians normally go well with spicy food?

      1. re: sangerinde

        Sorry... I didn't see your reply until now.

        Yes, belgains normally go quite well with spicy food. But if you don't like yeasty flavors...

        An IPA would also be a good idea, provided you are good ith hoppy flavors.

    2. Hi, I'd like to suggest Negra Modelo. It's brewed in Mexico but is actually a Vienna style lager originally made my Austrian immigrants to Mexico. Anyways, wonderful beer- like Newcastle Brown but imho with more character (nutty, spicy with some dark chocolate mole, trace of caramel). My go to beverage with Mexican food.

      uselesscamper's blog- http://the-wine-rack.blogspot.com

      4 Replies
      1. re: uselesscamper

        That sounds like a great idea, camper...hope I can score it here in Copenhagen.

        Any wine ideas out there, tho?

        1. re: sangerinde

          You might need to post your recipe, or at least rough proportions, to get reasonable wine recs. Moles and chiles can be all over the place in terms of sweetness, flavors and fire.

          As an alternative to Modelo, you could try a Märzen, like the Paulaner Festbier which is even available in Paris at the moment, so it has to be easy to get up in Denmark.

        2. re: uselesscamper

          2d the Negra Modelo suggestion. Bohemia as well.

          1. re: ibstatguy

            3rd the Negra Modelo. That was the first thought that popped into my head when I read the original post.

        3. I'm making Mole Poblano tonight and I always have a Mexican beer like Negra Modelo or Pacifico..NOT Corona!
          Everyone has given you excellent advice..do you make your mole from scratch?
          I cheat and use the good ol' jar of Dona Maria and spice up that bad boy to a rocking sauce over spanish rice and beans..with lots of corn and flour tortillas..

          1 Reply
          1. re: Beach Chick

            Made my killer Mole con Pollo last night with tons of Negra Modelo's but since I have always drank Mexican beer with this dish... wanted to try a red wine..had a Robert Sinskey '05 Pinot Noir..Los Carneros, Napa and though the wine was delicious BUT I still feel that several cold Negra Modelo's was the best drink for this meal..

          2. I love Spanish wine, and seldom make the effort to match wine to what I am cooking (which I sometimes regret, and then just enjoy the wine before and after I am eating). So I recently had a nice oaky Rioja Crianza with very spicy chipotle pork loin, and I was very surprised at how well the wine stood up to those strong flavors. You could give it a try, but not an aged, subtle Rioja, one of the bolder ones. Mine was 05 Bodegas Riojanas Puerta Vieja Crianza. Ribera del Duero also produces, many strong, smoky, oaky wines that might work.

            1. With mole I almost always have a big, juicy red wine from California. I'm not sure what you can find there but Zinfandel or a Syrah would be first choices. Basically the mole needs the big fruit to quell the spice. The tannin level of these wines also work with the acid of the tomatoes quite well. Sounds yummy.

              Cheers,
              Angela