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Wine in Mexican Restaurants

Tom Drieseberg was interviewed for the magazine elRestaurante on the question whether wine goes with Mexican food. “The hotter or spicier the food, the more sugar and less alcohol is needed,” he says. "With the right wine, customers who otherwise shy away from heat, can enjoy even the spiciest dishes." Another pairing recommendation for Mexican food is high acidity, herbaceous wines for dishes with a lot of green herbs.

You can read the whole article here.

27.09.2018 Category: Press
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