Best Wines Pairing with Latin Foods

Shine Latina asked Argentinean and Colombia Crest head winemaker, Juan Muñoz Oca, about the best wines to pair with traditional Latin dishes. Find out which vino will go best with your dinner tonight.

Arroz con frijoles or arroz con pollo: "Go with a white, dry wine; the acidity will cut the fat in your mouth and provide you greater enjoyment of the rice. I recommend our Grand Estate Chardonnay," says Muñoz Oca.

Carne asada (barbecued meat), chuletas (pork chops) or masitas de puerco (fried pork chunks): "To pair with your beef or pork dishes, try a blend of red wines like Horse Heaven Hills "Les Cheveux" Red or our Grand Estates Merlot. Reds tend to be more forgiving when it comes to the heaviness of a nice piece of meat. Horse Heaven Hills Cabernet Sauvignon also has nice tannin (that dry and puckery feeling in the mouth) that goes well with red meats in general," says Muñoz Oca.

Grand Estates Chardonnay (Columbia Crest Winery)
Grand Estates Chardonnay (Columbia Crest Winery)



Fish: White wine is the traditional pair for fish, but depending on what sauce its cooked in, the pairing can change to a red. In the case of Ceviche, Muñoz Oca recommends a Sauvignon Blanc as the perfect pair. "The citrusy flavor of this great South American dish is enhanced by this delicate white wine." In the case of tomato-based Pescado a la Veracruzana, a nice, sweet Moscato would pair better, according to the Argentinean winemaker.

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Tamales: When it comes to anything picante (spicy hot), like these wonderful Mexican meat-filled dough patties, our wine expert recommends a sweet white wine. "Its refreshing qualities and sweetness will calm down the palate," says Muñoz Oca.

Pastas: When it comes to Italian-influenced Argentinean pastas, like ñoquis (gnocchi), canelones (cannelloni) and tallarines (fettuccini), go with the sauce. If red or tomato-based, pair the pasta with a rich Merlot. If the sauce is white, like an alfredo sauce, pair it with a more delicate white wine.


Other interesting wine-pairing tidbits:

• Milk-based desserts like flan and tres leches cake tend to be too sweet and usually overpower the wine, making them hard to pair. On the other hand, chocolate and red wine are a pair made in heaven!
• A food impossible to pair with wine? Artichokes. According to Muñoz Oca, the intensity and type of flavor doesn't seem to pair with wines at all.
The stinkier the cheese, the cheaper the wine: Cheaper brands of wine tend to be sweeter and a perfect accompaniment to strong cheeses like gorgonzola.


Juan Muñoz Oca (Courtesy Columbia Crest Winery)
Juan Muñoz Oca (Courtesy Columbia Crest Winery)

Juan Muñoz Oca was named head winemaker at Columbia Crest Winery in 2011. He is responsible for producing the winery's portfolio of Reserve, H3, Grand Estates and Two Wines. He was raised in Mendoza, Argentina to a family of Spanish winemakers where his passion for making great wines was born.


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