If the beef enchiladas have a bit of spiciness, I would pair them with an off-dry wine like a Riesling or Vouvray to counterbalance the spice," she recommends.
Both the sweetness and acidity temper the heat, while the finishing tart flavor helps to rein in the richness of the savory meat, preparing your taste buds for the next bite. The drier aspects of the wine also come in handy when balancing out the umami flavors of the cheese that so often covers beef enchiladas.
Off-dry Rieslings can be quite fruit-forward, often featuring hints of yellow and white peaches, nectarines, pineapples, and melons. The tartness also peeks through in the form of grapefruits, lemons, or limes. There's also an undercurrent of earthiness and floral notes that bring to mind honeysuckle, gardenia, or hibiscus.
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