Chicken Enchiladas with Tomatillo Salsa Verde
Pair with… cerveza of course! A light, crisp refreshing lager is a great pick. For a wine paring you need to consider the spice level of the dish and the cheese. I would go with something that has high acid but also some body. Avoid oaky wines or high tannins as they will mask the flavor of the food and have a tendency to add bitter notes. An unoaked Chardonnay or White Bordeaux for whites and a Beaujolais or Valpolicella for reds would be my choice.
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