Cinco de Vino

May 5, 2016 No comments » [ssba]

Brace yourselves, friends, another holiday is already upon us and I don’t mean Memorial Day. Cinco de Mayo really has nothing whatsoever to do with the United States. The date celebrates the victory of Mexico over France in 1862 at the Battle of Puebla. While most of Mexico largely ignores Cinco de Mayo, us Americans celebrate with gusto. Why? Probably because the day is synonymous with drinking. And Mexican food, mmm.

Let’s face it, most Americans of legal drinking age who will partake in Cinco de Mayo festivities will do so with Mexican beer or Margaritas. You may be publicly shamed by opening a bottle of wine to drink with your tacos al pastor. But if you don’t care, then uncork away! You may be shaking your head and thinking, “Mexican food and wine?” but hear me out; there are some fantastic wine options for your favorite south-of-the-border dishes. Contrary to popular belief, not all Mexican food is spicy, but if you like it hot, just remember that the spicier the food, the colder and sweeter the wine should be.

  • A good, dry rose like Pas Doux is very food-friendly and will compliment an array of Mexican foods like fish tacos and chicken fajitas.
  • Crunchy tostadas with Torrontes will change your life.
  • Spicy enchiladas and chile rellenos taste great with chilled Beverino.
  • Grilled carne asada and barbacoa is a perfect match with Tempranillo

Carnitas tacos – try them with Pas Doux or Vermentino

And, finally, my personal favorite…the one I think you haven’t lived until you’ve tried…chips and guacamole with sparkling Moscato.  You might eat the whole bowl. That’s okay, avocados are good fat, right?  Here’s how I like to make mine:


  • 2 ripe Hass avocados
  • 1 large clove of garlic or 2 small cloves, minced
  • 2 Tbsp finely chopped red onion
  • 1 Tbsp lime juice (I like lots of lime flavor. Start with 1 Tbsp and add more to taste)
  • 1 fresh jalapeno, chopped finely (remove seeds and ribs if you don’t like the heat)
  • 2 Tbsp fresh cilantro, chopped
  • Salt, to taste

Smash avocado with a fork. I like to leave mine very chunky, but if you like yours a bit smoother, smash away. Add all other ingredients and toss to combine. Add more salt, if desired. Serve with the best tortilla chips you can find and eat, accompanied by friends and glasses of cold Moscato.

Photo credit:


–Erica Martinez

Posted by , May 5, 2016 No comments

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