Wines to Drink with Mexican Food
July 17, 2004

Chef and Mexican food authority Rick Bayless, owner of Chicago's award-winning Frontera Grill and Topolobampo recommends some wines to pair with Mexican dishes.

• With dishes having spicy red chile sauces pour a Merlot or a fruity red like a Sangiovese.

• With dishes having tomatillo-based sauces go for a Sauvignon Blanc or Merlot.

Rick also likes La Cetto Petit Syrah and Nebiolo.

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