The Perfect Pair

From the humble empanada to a fusion-style yellowtail cebiche, Latin American food draws inspiration from European, African, and Asian culinary traditions, along with native influences. The question of what wine goes with which dish opens up a new world of pairing opportunities both exciting and overwhelming. To help the process along, we've taken some of the guesswork out of the equation.  Follow these simple tips the next time you need a wine to serve with abuelita’s recipe for chile relleno, and sip with confidence.

Pair a regional dish with local wines.

Some wine experts believe that specific regional dishes evolved in accordance with the kinds of wine grapes that grew in that same region. Think about the classic pairing of an Italian Sangiovese (the primary grape of Chianti) with pasta in red sauce. This principle works particularly well with Argentine and Chilean cuisine.    

Argentina’s classic asado, or barbecue, is a natural fit for the highly tannic Malbec and Cabernet Sauvignon, two of the country’s most popular wines. Tannins, the bitter compounds that produce a puckering sensation in the mouth, lose their harshness when combined with the fat in a forkful of meat.

Chile’s most widely produced white wine is Sauvignon Blanc, an ideal choice for Chilean sea bass and paila marina, the nation’s garlicky seafood stew. Sauvignon Blanc’s mouth-watering acidity and grassy aromatics bring out the delicate flavors of fish and shellfish.

Match the intensity of the food with the wine.

Since relatively few Latin American countries produce wine, the concept of matching the intensity of flavor components in food and wine is a good practice when the regional rule doesn’t apply.

Pinot Grigio, known for its lemon-lime aromas and refreshing acidity, pairs beautifully with Peruvian cebiche, according to Vicente Mendoza, chef-partner at Il Fornaio restaurant in Manhattan Beach, California. The wine’s acidity matches the tartness of the cebiche’s citrusy marinade.

Using the same principle, a full-bodied Syrah complements a heavier dish such as chile verde. The bold fruit and higher alcohol content of the wine holds its own against the aromatic seasonings of the chile verde sauce and the richness of the pork.

The less weighty arroz con pollo, a Puerto Rican, Cuban and South American staple, goes well with light- to medium-bodied wines such as Pinot Noir, Tempranillo or Sangiovese.

Low alcohol with high spiciness.

Mendoza suggests pairing off-dry or sweeter wines with foods that are high on the jalapeño quotient. Wines with an alcohol content above 13 percent will make the heat of chile-based sauces seem even more intense. Conversely, dry wines with big tannins and oak will stoke the fire of a spicy dish.

Riesling, Gewürztraminer, Torrontes or Pinot Noir are all good choices for dishes with a kick, thanks to a lower alcohol content, little to no oak and zero tannins.

Wine should be sweeter than dessert.

If the dessert is sweeter, the wine will taste bland. Fortified wines like sherry and port complement the lavish flavors of flan or the sweetness of chocolate.

Your taste buds don’t lie. Unleash your creativity and experiment with your own food and wine pairings. Who knows, you may give your abuelita another reason to be proud.