I suppose you could do Spanish/Portugese crisp whites as well, and, depending on the flavors in the burrito, riesling or gewurztraminer.

For spicy beef burritos, I’d probably go for a fruit-forward zin, perhaps an old vines from Amador county. Sobon Old Vines would be my initial thought.

Change the beef to chicken, and I’d want something a little lighter. Perhaps a New Zealand pinot noir?

And (the obligatory sparkling reference), IME, rose Champagne pairs exceedingly well with Mexican. Ditto dry rose cava (no semi-seco, thankyouverymuch!).

I shoulda thunka that.

There were one or two Mexican wineries represented at last year’s HdR…. I guess i just forgot…

Mexican food + mexican wine = the only match. There’s no other possible combination – you’re all so very very completely wrong wrong wrong*

Mexico has the oldest wine industry in both north and south America – it goes back to the 1520’s, literally just after the Conquistadores invaded Mexico.

Cortés even went as far to make a law that all the Spanish settlers had to plant vines on the lands they had taken on.

So, for a traditional beef burrito from Mexico I’m going to pair it up with the L.A. Cetto Petite Syrah from Baja California (Mexico).

In Ireland, it’s available from Mitchell & Son, but presumably more widely available on your side of the pond?

Lar (www.sourgrapes.ie)

* Needless to say I jest, I don’t really believe there are too many bad matches with wine and food, it’s subjective, so you’re all cool in my book.