When it comes to wine pairing, that variety is a double-edged sword. The best wine for chicken mole tacos isn’t the best one for citrusy fish tacos or classic carnitas tacos with a smear of guacamole. The best wines will be tuned to the main filing of each taco, yet be versatile enough to go with different kinds of toppings. For every crispy, chewy, spicy, tangy, flavor-filled type of taco, we’ve found the perfect vinous match.
Fish Tacos + Albariño
This beach staple is all about freshness, often combining delicate white fish with citrus and herbal accoutrements like green salsa or fresh cilantro. The best wines play up the fresh flavors and cool the palate from spicy jalapeños or drizzles of salsa. Albariño from Rias Baixas, whose fruity flavors offer the impression of sweetness in a dry wine, makes the best accompaniment for this type of taco.
Often a steal at under $20 per bottle, these bright Spanish whites combine tangy citrus flavors with orange notes and rocky minerality. Their high acid highlights the flavors of Mahi Mahi, tilapia, or other mild fish like a squeeze of lemon. Their vivacious acid and light body also lets Albariño combine beautifully crispy fried fish tacos, eliminating greasiness and leaving your palate refreshed. Heavy oak use is uncommon in Albariños, so it won’t clash with rich toppings like guacamole or sour cream.
Try it:
- Fillaboa Albariño, Rias Baixas, Spain Loads of peach and orange flavors, plus a smooth clean finish.
- Martin Codax Albariño Lias, Rias Baixas, Spain Aromatic and lively with citrus flavors and saline minerality.
Carnitas Tacos + Pinot Noir or White Rhône Blends
There’s nothing quite like meaty flavor and texture of carnitas, and that makes this classic pork preparation a major favorite of taco aficionados. Usually made from pork shoulder that’s seared, slowly braised in oil or lard, and shredded, carnitas combine rich pork flavor with a good degree of fat.
The best wines for carnitas dissolve the oily feeling of rich meat, and accent pork’s flavors with a dash of fruitiness. Because pork is “the other white meat,” it straddles the line between red and white wines, making both Pinot Noir and white Rhône blends fantastic partners; both have the acid to remain refreshing, yet enough body to match pork’s full flavors.
Pinot Noir is light-bodied and versatile because the grape’s thin skins contribute only mild tannin and intensity to its wines. Especially when they come from Oregon, Pinot Noir’s soft flavors lend themselves to the earthiness of carnitas. Drizzled in spicy salsa or smeared with sour cream, classic Pinot flavors of red berry, mild spice, and earth are refreshing, and Pinot Noir won’t overpower toppings like crunchy cabbage slaw or pickled chiles.
Though they’re a different color, white Rhone blends complement carnitas in a similar fashion—their medium body matches the richness of carnitas, and spicy tropical aromas highlight pork’s affinity for fruit. These wines, traditionally a mix of Vigonier, Marsanne, and Roussanne, compliment the tropical aromas with nuttiness and a refreshing mix of citrus and orchard fruit. Oak aging gives traditional Rhone blends a smooth, creamy mouthfeel that showcases the richness of sour cream, yet can still counteract the spice of hot peppers or enhance sweet corn salsa.
Try it:
- Ponzi Vineyards Pinot Noir, Willamette Valley, OregonBright ruby color full of wild strawberry and cherry flavors, plus a dash of earth.
- Domaine Jean-Louis Chaves, Saint-Joseph Selection Celeste, Rhône Creamy, with lots of pear flavors, spice, and a touch of citrus.
For more wine and taco pairings visit https://www.vivino.com/wine-news/the-best-wine-for-tacos
Laura is a Certified Sommelier who abandoned NYC for the foothills of California's Sierra Nevada, where she writes and dabbles in winemaking. Find her (mis)adventures on Palate Press, The Kitchn, and her blog, Laura Uncorked.
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