At the table

Tacos

Fruit, freshness and just enough character to keep up with spices without weighing them down.

The pairing

Why it
works.

Tacos can change completely in character depending on their filling, but a few guideposts remain: freshness to stand up to lime and salsas, fruit to accompany the spices, and enough character so the wine doesn’t disappear behind the flavors.

With fish or vegetables, lean toward a crisp white. With pork, beef or grilled toppings, a fresh, lightly tannic red works very well. And when the heat rises, it’s generally best to avoid wines that are too oaky, too tannic or too high in alcohol.

In practice

With tacos, start by thinking about what’s inside — and especially what’s on top. Lime, cilantro, salsa, chiles and creamy sauces change the pairing a lot. In general, favour a fresh, fruity wine with little oak; the spicier it gets, the more you should avoid very tannic reds and wines with too much alcohol.

In the glass