“Wine offers more thrilling complexity than any other beverage – more intricate layerings of aroma, more diversity of flavor, more spirit.”
So says a man who should know: Rick Bayless, who has turned Mexican food into an art form at his Frontera Grill and Topolobampo restaurants in Chicago.
What this means, Bayless says, is that “wine is absolutely the most perfect match for the complex, varied dishes that Mexico’s classic cooks have turned out for centuries.”
For a look at the classic Mexican flavors and the types of wine that harmonize with them, visit fronterakitchens.com.
There, you’ll also find sommelier Jill Gubesch’s “Top Ten Tips for Pairing Wine With Classic Mexican Food” — a list we trust will come in handy on this Cinco de Mayo.
