Mexican and Latin American

Dry, high-acid, unoaked whites with citrus and green-fruit character and little weight.

Lime, coriander, and fresh salsa call for the same bright, citrus-driven acidity.

Serve 7–10 °C

Ripe, generous, warm-climate reds with dark fruit and rounded tannin.

For grilled and smoky dishes, ripe fruit matches char and mole's depth.

Serve 15–18 °C

Pale to medium pink, dry, with red-fruit lift and white-wine freshness.

Flexible enough for both the fresh and the grilled end of the table.

Serve 8–11 °C