Post # 1
Fiance and I are definitely beer people, and couldn’t care less about the wine, but my mom is totally stressing about it. We are having a Mexican station and an Italian station for dinner. We have already picked a white wine, but what kind of red wine do you think would go best with both of those foods, and do you have any brand recommendations? We are only going to have one choice for each (white and red). Thanks in advance!!
Post # 3
If you are actually in charge of buying the wine adn can choose anything I would recommend going to your local liquor store and asking for a recommendation. But in general if I were you I’d go for a 2009 cabernet from California or Oregon.
Post # 4
Yes, we can buy and bring in anything we want.
Post # 5
Buy a cabernet sauvignon, goes well with italian
Post # 6
Think about your guests–are they wine “snobs” or do they like to knock back the Arbor Mist? I personally agree with a cab like PPs have recommended, but my family members would hate it because they don’t like dry reds and would prefer the sweetest red wine they could find.
If they’re not big wine drinkers, you might want to have some white zinfandel on hand (I know, I know), and you might also want to find a red table wine–they are generally sweeter and have less tannins, so people who are not big wine drinkers tend to prefer them to “true” reds.
Post # 7
I suggest BV or Robert Mondavi for reds. Brands don’t really matter though. It’s more about what type of red you want. More spicy, sweet, etc. I agree with @HoyaLawya2010 about the ‘true’ reds. My Future Brother-In-Law and his wife think good red wine should taste like grape juice and you put ice in it. And my dad thinks anything less than a Bourdeux is crap. So ask the guy you’re buying the wine from what is most popular and within your price range.
Post # 8
A red that goes well with most food is a pinot noir … there are some really good ones out of California and Oregon.
Post # 9
My friends and I (who are admittedly more white than red folks) really enjoy a Malbec (argentinian wine). It walks the line between too heavy and too light and has a nice flavor that I think would satisfy your guests whether they go with the Italian or Mexican options.
Post # 10
I would get a Rijoa for the spanish food and a Sangiovese for the Italian.
Post # 11
Thanks for the replies!! My mom and I are going to a liquor store today to pick out some ones to try this weekend. I’m leaning towards either a pinot noir or cab sav. We will also get the recommendations from the store employees. Thanks again!