What is Cinco de Mayo and why do we celebrate on this day? It's not the day that Mexico gained their independence, as I mistakenly once thought. That is on September 16th. On May 5th 1862 the Mexican army defeated the French forces at the Battle of Puebla. Mexican Americans see this day as a source of pride ~ a way to honor their ethnicity, and perhaps it's just another excuse for a great party.

I have spent most of my life pairing Mexican food with Corona and lime, & yes that works, but if you are as much of a lover of wine as I am, it’s time to make a change.

A great way to explore wine and Mexican food is to think about the garnish. What is the one thing that you will see on just about every plate of Mexican food? A lime! And why is that? That squeeze of lime adds tartness, brightness, or as we think about it in wine, acidity.

A well- paired wine will act as that ‘squeeze of lime’ every time you take a sip ~ creating a fun little party in your taste buds. Wines high in acid stay bright in the mouth and cut through even the most extroverted spicy flavors.

Many wines work with the complex flavors of Mexican food ~ my favorites are fresh white wines that have high acidity and low alcohol. At the top of my list is a dry Riesling from the Mosel or the Rheingau in Germany. The Riesling will refresh and cleanse your palate with every sip.

Other ideas of white wines that have great acidity:

Sauvignon Blanc from New Zealand ~ bursting with lime zest and green notes, even jalapeno which mirrors many of the flavors in Mexican food.
Albarino from Northwestern Spain ~ peach, apricot and citrus with a dry and lively finish.
Torrontes from Argentina ~ Lemon, lime & tropical fruit driven. It is light bodied and refreshing.

Now let’s not just think about the victors. Cinco de Mayo was also about the loss the French army suffered. Having been around the French for years, it has become clear that they drink champagne in 3 distinct circumstances. First, to celebrate a victory. Second, to console a loss. Finally, absolutely any time it’s available, which I so greatly admire. So why not for Cinco de Mayo!? :-)

Champagne, Cava, and most other sparkling wines stand up beautifully to spicy food and refresh the palate in the same way that beer does.

So many great choices. Maybe the real question is what to pair with the wine? Try this easy recipe:

Classic Ceviche

1 pound fresh, skinless snapper, bass or halibut, cut into ½ inch cubes or slightly smaller
About 1 ½ cups fresh lime juice
1 medium white onion, chopped into ¼ inch pieces
1 pound (2 medium-large round or 6 to 8 plum) ripe tomatoes, chopped into ¼ inch pieces
Fresh hot green chiles to taste (roughly 2 to 3 serranos or 1 to 2 jalapenos), stemmed, seeded and finely chopped
1/3 cup chopped fresh cilantro, plus a few leaves for garnish
1/3 cup chopped pitted green olives (choose manzanillos for a typical Mexican flavor)
1 to 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to give a glistening appearance)
Salt
3 tablespoons fresh orange juice
OR ½ teaspoon sugar
1 large or 2 small ripe avocados, peeled, pitted and diced
Tostadas or tortilla chips for serving
Makes about 4 ½ cups, serving 8 as an appetizer, 12 as a nibble

Recipe taken from “Mexico- One Plate At A Time” written by the amazing Rick Bayless