Tex-Mex Wine Pairings: 7 Matches for Fajitas, Chili and Enchiladas

Texas bars and restaurants rang up about $10.25 billion in on-premise alcohol sales in 2025, according to industry tallies, and the growth was nearly flat at +0.3%. In a market that size and that crowded, the wine list that wins is the one that fits what Texans actually eat on a Tuesday night: a cast-iron platter of fajitas, a bowl of red chili, a plate of enchiladas swimming in sauce. Pair those well and the glass sells itself.

Tex-Mex is not an easy table for wine. Chile heat, lime, cumin, smoke, melted cheese and sour cream all arrive at once. But it is also one of the most rewarding, because the right bottle cools the heat, cuts the richness and makes the second taco taste better than the first. Here are seven matches we pour with confidence, from our own Rioja and Navarra estates and our partner wineries in Chile, South Africa and Piedmont.

Key Takeaways

• Spice wants softness: pick reds with ripe fruit and smooth tannins, not big oaky tannic monsters.
• Acidity is your friend with lime, tomatillo and queso.
• Match the sauce, not the protein: red chile sauces love Tempranillo; green sauces love Sauvignon Blanc and rosé.
• Keep reds slightly cool (around 60-62°F) next to spicy food.
• All seven wines are in stock in the U.S. and ready to ship to all 50 states.

What's a good red wine to have with Mexican food?

The short answer: a red with soft tannins, juicy fruit and good acidity. Tannin and alcohol amplify capsaicin, so a heavily extracted red can make a mild salsa feel like a habanero. A well-made Tempranillo from Rioja is close to ideal. Barrel aging rounds out the tannins and adds notes of vanilla and spice that echo cumin and smoked paprika, while the fruit stays bright enough to stand up to tomato.

1. Fajitas (beef skirt steak): Siglo Saco Rioja

Fajitas trace back to the ranch hands of South and West Texas, who grilled the skirt steak over open fire. That char is the key. Siglo Saco, the Rioja famous for the burlap sack wrapped around every bottle, brings red cherry, a touch of oak and a soft finish that meets the smoke without fighting the peppers. It scored 92 points in Decanter, and it is a natural "by the glass" pick for any Texas cantina or steakhouse.

2. Texas red chili (no beans, please): Manzanos Reserva Rioja

Chili has been the official state dish of Texas since 1977, and a proper bowl of red is all beef, dried chiles and time. It needs a wine with real structure. Manzanos Reserva Rioja 2018 (93 points, Wine Enthusiast) has the depth to handle braised beef and ancho chile, plus enough acidity to keep the dish lively. Serve it a little cooler than room temperature and let it open in the glass for 15 minutes.

3. Carne asada and brisket tacos: Manzanos Gran Reserva Rioja

When the meat is the star, go up a level. Manzanos Gran Reserva Rioja 2015 (95 points, Wine Enthusiast) shows dried cherry, leather and tobacco after years in barrel and bottle, and it is spectacular with grilled beef and a smoky salsa roja. For more ideas with smoked meats, see our guide to Texas Tempranillo, brisket and steakhouse pairings.

What wine goes well with enchiladas?

Enchiladas are all about the sauce, so the sauce chooses the wine.

4. Enchiladas verdes and fish tacos: Cremaschi Furlotti Sauvignon Blanc

Tomatillo, cilantro and lime are herbal and tart. Cremaschi Furlotti Sauvignon Blanc from Chile's Maule Valley mirrors those green notes with citrus and fresh herbs, and its crisp acidity cuts through cheese and crema. It is also our first call for Gulf shrimp tacos and ceviche. Serve well chilled, around 45°F.

5. Enchiladas rojas and cheese enchiladas: Cremaschi Furlotti Carmenere

Red chile sauce made with guajillo and ancho has a sweet, earthy depth. Cremaschi Furlotti Carmenere answers with plum, black pepper and a gentle green-pepper note that feels made for roasted poblanos. The tannins are smooth, so the heat stays in check.

6. Queso, nachos and game-day platters: Las Campanas Rosé

Rosé is the most underrated Tex-Mex wine. Las Campanas Rosé, a dry rosé from Navarra, has the strawberry fruit and refreshing acidity to reset the palate after a scoop of queso, and it works with almost everything on a shared platter. It is our pick for tailgates, patio happy hours and anyone who says "I don't like wine with spicy food."

7. Tres leches, churros and sopapillas: Duchessa Lia Moscato d'Asti

Finish the meal with something light and gently sparkling. Duchessa Lia Moscato d'Asti from Piedmont is fragrant with peach and orange blossom, and its low alcohol and soft sweetness are perfect with cinnamon sugar and cream. It also tames a last bite of jalapeño better than any glass of water.

Want something bolder for a mixed-grill night? Bruce Jack Reserve Pinotage from South Africa, with its smoky dark fruit, is a fun match for barbacoa and pork al pastor.

What wine goes well with fajitas?

For beef fajitas, a medium-bodied, fruit-forward red like a Rioja Crianza-style Tempranillo is the safest and best choice. For chicken or shrimp fajitas, switch to a crisp Sauvignon Blanc or a dry rosé. Avoid very high-alcohol, heavily oaked reds, which make spice feel hotter.

For Texas Restaurants and Retailers: Why This Matters

Tex-Mex is the largest everyday cuisine in the state, yet many Texas wine lists still steer guests toward beer and margaritas by default. That is an opportunity. A short "Tex-Mex pairing" section on the list, with two reds, one white and one rosé, gives servers an easy upsell and gives guests permission to order wine with fajitas. Spanish and Chilean reds are ideal for this role: food-friendly, recognizable and easy to hand-sell.

• By the glass: Siglo Saco and Las Campanas Rosé move quickly and pair with most of the menu.
• Bottle feature: Manzanos Gran Reserva gives a premium, 95-point option for steak and brisket nights.
• Retail: a "Taco Tuesday" endcap with a Rioja, a Sauvignon Blanc and a rosé is a simple, high-traffic display.

Our family has made wine in Rioja and Navarra for five generations, since 1890, and our team has spent years working the U.S. market state by state. Our portfolio includes more than 600 wines rated 90+ points, and all of it is in stock in the U.S., ready to ship to all 50 states. If you are a trade buyer looking for a Spanish wine importer with stock on the ground, we can help you build that list.

Frequently Asked Questions

What is the best wine for spicy Tex-Mex food?

Choose wines with lower tannin, moderate alcohol and fresh acidity. A fruity Rioja Tempranillo, a dry rosé or an off-dry white all work. Slightly chilling the wine also softens the heat.

What wine goes with chili con carne?

A structured but smooth red such as a Rioja Reserva or a Chilean Carmenere. They have enough body for beef and chiles and enough acidity to keep the bowl from feeling heavy.

Is red or white wine better with Mexican food?

Both, depending on the sauce. Red chile sauces, grilled beef and mole lean red. Green sauces, seafood, chicken and lime-driven dishes lean white or rosé.

Where can I buy these wines in Texas?

Look for our labels at retailers such as Spec's and Total Wine & More, and use our Find Our Wines locator to see the store nearest you.

Bring Tex-Mex Night to Your Table

Wine lovers: browse our wines and find a bottle near you with Find Our Wines. Restaurants, retailers and distributors: talk to our team about sourcing these wines for your Texas program, or become a distributor.

Manzanos Wines USA is the premier importer of premium wines from Spain, Italy, Chile, South Africa, and France, serving all 50 US states through our nationwide distributor network. Learn more at manzanoswinesusa.com.

Please enjoy responsibly. Must be 21+.