Sunday Times

Wade’s wines

Spicy Mex­i­can food is com­ple­mented by wines that han­dle the bold­ness of the flavours. Here are three with enough acid­ity and grip to en­hance the pair­ing.

- wade­ Food · Whisky · Comfort Food · Alcoholic Drinks · Cookbooks · Healthy Living · Wine · Recipes · Cooking

CE­VICHE Mul­der­bosch Caber­net Sau­vi­gnon Rosé 2018

Fresh straw­ber­ries and sub­tle chalky notes de­fine the nose. The palate is framed by beau­ti­fully bal­anced, suc­cu­lent fruit flavours and a fine, min­eral fin­ish. R75

SPICY CHICKEN OR PORK TACOS Bouchard Fin­layson Blanc de Mer 2017

A foun­tain of flow­ery aro­mas on the nose! The taste is char­ac­terised by ries­ling hints of quince, apri­cot and al­monds with a com­fort­ing creamy mid­dle. Fresh and vi­brant, with a con­vinc­ing strength and qual­ity fin­ish. R107

EN­CHI­LADAS Gra­ham Beck MCC Brut Zero 2012

A clas­sic MCC, pro­vid­ing de­li­cious aro­mas of cher­ries, blue­ber­ries and earthy spice. A del­i­cate palate abounds with yel­low stone fruit and hints of bri­oche. Great bal­ance with a slightly salty fin­ish. R380

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