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" ... What do you consider first when pairing a dish with a wine? Or any beverage for that matter? Generally, we know that we’re pairing wine with sauce (moles, pipians, chile sauces and the like), and not the protein. In our kitchens, we also have to consider the acidity component in Mexican cooking. Sweet wines and acidic ingredients are really, really bad together — you’ll find the acid throws off the wine totally. So, we consider that. For dishes like ceviche, we like highly acidic, not terribly floral wines ... "