May 5

Cinco de Mayo.

I have heard of wines from Mexico, but have never tried any. I just don't know.

I could suggest some wines for Mexican food, but I hate cilantro.

I like sipping Tequila, but this is a wine blog.

Got it! The more spicey heat in the food, the more sensation of sweet you want in the wine. Sweet counterbalances heat, is an easy way to remember this type of wine and food pairing. Most California and Australian reds and whites have more fruit than their European counterparts. An Aussie Shiraz like McGuigan Black Label at $9.99 a bottle should be a nice match with some habenero heated up dish. Or try one of the California field blends like Red Truck, also at $9.99. The good rich fruit flavors in these wines have enough stuffing to stand up to full flavored Mexican cuisine, even the Mole's

Now the first thing people think of with sweeter white wine is Riesling, NO NO NO. Although the sweetness works, the high acid content will burn burn burn when contacted with heat from spices. Oaky-buttery California Chardonnay should blend in nicely with good Mexican food. One of the few California Chardonnays that I like is Chateau St. Jean at $12.99 a bottle. Textbook example of California Chardonnay and good bang for the buck.

The Jean in Chateau St. Jean is pronounce Gene not Zhawn. Original owner named winery after his wife.