Beer or margarita is the knee-jerk response to alcohol pairing with Mexican and Tex-Mex food. All well and good, but wine can be in the conversation, too.
OK, big tannic red wines don’t play well with Mexican fare, but there are a host of wines that snuggle nicely with corn, beans, chilies, spices, beef, and pork. Rule of thumb: lighter reds, Spanish and Portuguese wines, rosés, sp...
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