Red Wine Pairing With Beef Tacos

There's nothing quite like a taco—you can fill it with almost anything and dress it up with toppings as you choose. The endless flavor combinations mean these tortilla-wrapped delicacies are true crowd pleasers.

When it comes to wine pairing, 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 filling 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 accouterments like green salsa or fresh cilantro. The best wines play up the fresh flavors and cool the palate from spicy jalapenos 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
• Pazo Señorans Albariño

Chicken Tacos + Vinho Verde

Because chicken is mild on its own, poultry-filled tacos are usually flavored by a bold medley of seasonings like cumin, chilies, and garlic. Add on flavorful salsa and toppings, and wine pairing becomes a challenge. The best wine for chicken tacos bridges the gaps between spicy flavors and crunchy textures to make the entire dish feel united. Portuguese Vinho Verde does an exceptional job every time, simultaneously elevating the seasonings and mitigating the heat factor of fire-roasted salsas and chiles.

Vinho Verde wines are designed to be drunk young, "green" as the name implies, and offer loads of fresh flavors. Hailing from a tiny, coastal area of Northern Portugal, Vinho Verde is dainty in body, and defined by mild citrus flavors and a touch of effervescence.

Long Portugal's best-kept secret, these wines are now widely available and a consistent bargain. Made from several indigenous Portuguese grapes, Vinho Verde neither overpowers the lightest tacos—like plain grilled chicken topped with fresh veggies and light salsa—nor falls flat alongside robust sauces sauces or flavorful cheeses.

Try it:

• Aveleda Vinho Verde
• Esporão V Verdhelo, Alentejo

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:

• Willamette Valley Vineyards Whole Cluster Pinot Noir
• Domaine Jean-Louis Chaves, Saint-Joseph Selection Celeste, Rhône

Beef Tacos + Tempranillo

Beef tacos have evolved from their ground beef hey-day in American school cafeterias, but the pairing challenge remains the same whether your tortillas are filled with simple ground beef, spicy carne asada, or smokey barbacoa: choosing a wine that stands up to the powerful flavors of beef, and rich decadent toppings.

Light, juicy reds may seem like a good idea, but the best wines for beef tacos combine earthy flavors with tannins and body that match the boldness of these tacos. The best wines here are Spanish Tempranillos, especially Reserva bottlings that have had a few years to develop. The aging trades huge oaky flavors for earthy secondary aromas like leather, dry earth, and tart cherry.

The balance of acid and tannins in Tempranillo harmonizes with the fat in beef and toppings like melty cheddar cheese, spicy pico de gallo, or sliced avocado. Bottles from Rioja and Ribera del Duero are best, especially labeled Reserva or Crianza. They provide ample oak, tannins, and smooth flavors of cherry and raspberry that are a knockout with hearty, meaty tacos.

Try It:

• Marqués de Riscal 209 Reserva
• Pesquera Tinto, Ribera del Duero, Crianza

For more perfect pairings, check out the Best Wine For...

• Pizza
• Fried Chicken
• Pesto
• Hot Dogs

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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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Source: https://www.vivino.com/wine-news/the-best-wine-for-tacos

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