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+--- Thread: Mexican casserole (/thread-912.html)
- joeyz6 - 09-08-2001
Last night I had '99 Black Opal Shiraz with a Mexican-style casserole that included ground turkey, tortillas, enchilada sauce & mushroom soup, among other things. The wine was good: nice full blackberry flavor, pretty smooth finish and a pleasant bouquet (although I have a cold, so I couldn't smell it perfectly). The combination was decent. My palette definitely wasn't complaining, but it wasn't screaming for joy either. Does anyone know a wine that would have gone better with the meal?
- Drew - 09-08-2001
Mexican beer!!!!
Drew
- mrdutton - 09-08-2001
Either that or tequila!
Mexicans generally do not drink wine with their meals. They do drink beer and tequila.
Grapes are grown in Mexico, but few are havested for wine production. Most are harvested for producing fortified beverages.
- winoweenie - 09-08-2001
Cervaza, Dos Equis, Corona, Tecate, etc. WW
- Bucko - 09-08-2001
Cheap Sparkling wine works well also. Try it before you knock it.
- hotwine - 09-08-2001
Rioja, Primitivo, Beaujolais, southern Rhone, and especially Dos Equis Amber.
- winoweenie - 09-08-2001
As soon as the in-law situation is over CB and I will be going to our hide-away in Rocky Point. The only alternative to beer is Tequilla Sunrises' with Shrimp omelets for breakfast and Mescale Frozen Margaruitas' with lunch. WW
- winecollector - 09-09-2001
I prefer wines that will enhance the spicyness of the food when i eat any mexican or cajun dishes. I would have went with a chianti or a zin.
- cpurvis - 09-09-2001
Negro Modelo, Corona w/ lime or the cheap sparkler that Bucko mentioned...in that order. cp