Most of us usually pair a wine with the main ingredient of the dish, like pork, beef, chicken, and vegetables. Yet, many times the herbs and spices in the dish steal the show, so it’s better to find a wine that compliments or contrasts the herbs and spices rather than the protein.

AROMATIC HERBS

Aromatic herbs that present strong aromas are used as seasonings to add flavor to food. Wines in this category pair best with wine that offers similar intensity to compliment the food. For example, a Ceviche dish screams for fresh, acidic white wines and aromatic wines to compliment the fresh citrus juices and cilantro. One of the best pairings is a Sauvignon blanc from New Zealand, since they are known to produce wonderful grapefruit and zesty notes. Sparklers and rosé are also good matches.

PUNGENT HERBS

Pungent herbs are spicy or hot to taste, with a biting aroma. They are also best paired with complimentary wines. An example would be spit-roasted pork tacos, which are slightly sweet and rich in texture because it’s been marinated with chili peppers and garlic. In this case, its good to find fruit-forward reds like Pinot noir, or for whites, try a Viognier, or a Sauvignon Blanc from New Zealand. Rosés work awesomely too, due to their high-acid and tart berry flavors.

SAVORY HERBS

Savory herbs are full of flavor, and can sometimes overpower the dish, requiring wines to balance out or contrast the dish rather than complimenting it. For example, Cumin has a bitter, toasty flavor and can often overpower the dish if its heavily seasoned. This will need a wine to stand up to its flavors, like an off-dry white or a full-bodied red. Try an off-dry Gewürztraminer, Merlot, or Syrah to contrast the dish!

Pairing Wine with Mexican Herbs and Spices

Looking for more parings? Check out our post on pairing wine with Mexican Chilies!