Enchiladas

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

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White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

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Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

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White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

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Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Beef Enchiladas · Spicy Enchiladas · Cen Enchiladashick +18 more Beef Enchiladas · Spicy Enchiladas · Cen Enchiladashick · Halibut Enchiladas · Spinach Enchiladas · Poblano Enchiladas · Guacamole Enchiladas · Black Bean Enchiladas · Sour Cream Enchiladas · Ancho Chili Enchiladas · Ground Beef Enchiladas · Green Chile Enchiladas · Green Cheese Enchiladas · Chicken Mole Enchiladas · Chicken Enchiladas Verde · Green Chicken Enchiladas · Creamy Chicken Enchiladas · Sour Cream Chicken Enchiladas · Green Chili Chicken Enchiladas · Chicken Enchiladas With Red Sauce · Chicken Enchiladas With Sour Cream Sauce

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with White Chicken Enchiladas · Chicken And Spinach Enchiladas · Chicken Enchiladas With Green Sauce +1 more White Chicken Enchiladas · Chicken And Spinach Enchiladas · Chicken Enchiladas With Green Sauce · Chicken Enchiladas With White Sauce

Red · Medium · Dry

Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.

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Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Works with Chicken Enchiladas · Garden Vegetable Enchiladas · Wild Mushroom Enchiladas With Ancho Chili-cream Sauce

Red · Medium · Dry

Chile's reds — Cabernet, Merlot, Carménère, blends — riper than Bordeaux, less brawny than Napa, often great value with notable green-pepper character.

Works with Chicken Enchiladas · Squash Enchiladas With Tomatillo Sauce · Wild Mushroom Enchiladas With Ancho Chili-cream Sauce

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.

Works with Chicken Enchiladas · Garden Vegetable Enchiladas · Chicken And Mushroom Enchiladas

Red · Full · Dry

Spain's Tempranillo turned up to eleven — concentrated, oak-driven, and built for the long haul. The wine that goes with charred steak and a long winter night.

Works with Cheese Enchiladas · Chicken Enchiladas · Cheese Enchiladas With Green Sauce

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Pork Enchiladas · Enchiladas Verde · Chicken Enchiladas