I am making Chicken enchiladas for dinner tonight. They won't be blindingly hot, but I do plan to use some chipotles for smoke and heat.
I have never enjoyed wine with spicy Mexican food. I did have a good experience at Topolobampo, Rick Bayless's flagship restaurant in Chicago, when I ordered the mole tasting menu and wine pairings. But his food was not hot...very mild, in fact.
Does anybody know a wine that can stand up to, and can actually be improved by, spicy Mexican food? I'm pretty sure that no red will do: chilis and reds get along about as well as asparagus and reds.
I'm definitely predisposed to stick to beer, but if somebody can suggest a wine that would work as well as beer, I'd be happy to give it a try.
(PS--I've never had success pairing whites with hot Mexican food either....the heat just kills my palate. But I'm open to suggestions!)