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.
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