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
What to
look for.
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
We don’t have an alcohol-free bottle to recommend with this dish yet. Our selection is growing.
What to avoid
Very tannic reds, heavily oaked wines or wines with very high alcohol—especially with a spicy salsa.
When serving
Serve whites well chilled, but not ice-cold. For a light, fruity red, 14–16 °C works particularly well.