We get asked for food and wine pairings quite often by DD customers, and while we're no well-quaffed Sommeliers, we've matched a wine or two in our time.
Some are dead obvious (Sangiovese goes with pizza, duh), but there are some cuisines that can be a little trickier to match. Foods with a load of spice or exotic flavours can leave you staring at the wine rack scratching your head, so here's a couple of friendly pairings for Aussie vinos with some classic Mexican dishes.
1. Mole Poblano
Cultural Background: Mole Poblano is a cornerstone of Mexican cuisine, originating from the state of Puebla. This dish is known for its deep, complex sauce made from chilli peppers, chocolate, nuts, and a variety of spices. It’s said to have been created in the 17th century by nuns who needed to prepare an impressive meal for a visiting archbishop. The result is a rich, velvety sauce that’s typically served over chicken, representing the perfect blend of Mexico’s indigenous and colonial culinary traditions.
Best Aussie Wine Matches:
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Red Wine Match: Shiraz – A cool-climate Shiraz, from somewhere like the Yarra Valley or Geelong, with its dark fruit flavours (blackberry, plum) and peppery spice, is an ideal match for the complex, rich flavours of Mole Poblano. The wine’s earthy undertones complement the deep, chocolatey notes of the mole, while its boldness stands up to the intensity of the sauce without overpowering the dish.
Producers to try: Luke Lambert, Mulline Vintners
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White Wine Match: Chardonnay – A fuller-bodied Margaret River Chardonnay, with its creamy texture and subtle oak influence, pairs beautifully with the mole’s velvety richness. The wine’s buttery notes enhance the chocolate and spice elements, while its balanced acidity prevents the pairing from becoming too heavy, creating a harmonious and indulgent experience.
Producers to try: Domaine Naturaliste, L.A.S. Vino
2. Tacos al Pastor
Cultural Background: Tacos al Pastor is a street food legend, tracing its roots back to Lebanese immigrants who brought the technique of spit-roasting meat to Mexico in the early 20th century. “Al pastor” means “in the style of the shepherd,” and these tacos feature pork marinated in a blend of chillies, pineapple, and spices, then cooked on a vertical spit until juicy and caramelised. Served on soft corn tortillas with fresh pineapple, onions, and coriander, it’s a dish that perfectly balances sweet, savoury, and spicy flavours.
Best Aussie Wine Matches:
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Red Wine Match: Tempranillo – Tempranillo from the Alpine Valleys is a brilliant match for Tacos al Pastor. The wine’s bright red fruit flavours (cherry, plum) cut through the richness of the marinated pork, while its spicy undertones enhance the dish’s bold seasoning. Medium tannins and balanced acidity keep the pairing lively, and the wine’s structure prevents it from being overwhelmed by the dish’s complex flavours.
Producers to try: Billy Button, Mayford
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White Wine Match: Riesling – A Clare Valley Riesling, with its high acidity and vibrant citrus notes, is the ultimate refresher for this dish. The wine’s zesty lemon and lime flavours highlight the tangy sweetness of the pineapple, while its crisp finish cuts through the pork’s fattiness, leaving your palate refreshed and ready for the next bite.
Producers to try: Rieslingfreak, Adelina
3. Ceviche
Cultural Background: Ceviche is a dish that sings of the sea, with roots that stretch back to ancient civilisations along the coast of South America. The dish became a staple in Mexico’s coastal regions, where it’s made by marinating fresh white fish in lime juice, which “cooks” the fish without heat. Mixed with tomatoes, onions, coriander, and a hint of chilli, ceviche is all about freshness, making it perfect for hot days by the beach or at a seaside café.
Best Aussie Wine Matches:
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Red Wine Match: Pinot Noir – A light, chillable Tasmanian Pinot Noir might seem like an unusual choice, but it’s a match made in heaven. The wine’s juicy red berry flavours (strawberry, cherry) complement the natural sweetness of the fish, while its delicate tannins and earthy notes add depth without overpowering the ceviche’s bright, fresh flavours. Served slightly chilled, it’s a refreshing and sophisticated pairing that enhances every bite.
Producers to try: Two Tonne Tasmania, Dr. Edge
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White Wine Match: Semillon – A Hunter Valley Semillon, with its crisp acidity and citrus zest, is a classic pairing for ceviche. The wine’s bright lemon and lime notes echo the lime marinade, while its subtle herbaceous character complements the fresh coriander in the dish. Semillon’s light body and clean finish make it an ideal partner for ceviche, ensuring that each bite remains light, zesty, and utterly refreshing.
Producers to try: Tyrrell's, Vinden Wines
4. Chiles en Nogada
Cultural Background: Chiles en Nogada isn’t just food; it’s a piece of Mexican history served on a plate. Created by the nuns of the Santa Mónica convent in Puebla, this dish was first made to honour Agustín de Iturbide, a key leader in Mexico’s independence movement. The dish’s colours—green from the chillies, white from the walnut sauce, and red from the pomegranate seeds—symbolise the Mexican flag, making it a patriotic favourite during Independence Day celebrations.
Best Aussie Wine Matches:
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Red Wine Match: Grenache – A lighter Grenache from McLaren Vale works wonderfully with the sweet and savoury notes of Chiles en Nogada. Its bright red fruit flavours, like strawberries and raspberries, complement the fruity stuffing, while a touch of peppery spice plays off the cinnamon and cloves. The wine’s medium body ensures it doesn’t overpower the dish, creating a balanced and delightful pairing.
Producers to try: S.C. Pannell, Bondar Wines
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White Wine Match: Roussanne is known for its aromatic complexity and rich texture, which complements the creamy walnut sauce and the fruit-stuffed chillies. It often has flavours of pear, apricot, and honeyed almonds, which echo the sweet and savoury notes of the dish. The wine’s balanced acidity helps to cut through the richness of the sauce, while its subtle spice and herbal notes harmonise with the cinnamon and cloves in the stuffing. It’s a versatile and elegant choice that pairs beautifully with the diverse flavours of Chiles en Nogada.
Producers to try: Michael Hall, Yangarra
Anyway, there's a few go-to recommendations from our own experience but Mexican cuisine is wide and diverse so if you have more recommendations for great vino & eats, please leave them in the comments below!