Bruma Ousada 2020
Valle de Guadalupe, Mexico • splurge
Dark berries, cocoa nibs, and mild chili with silky tannins.
Mole Poblano
complex • celebration • sauce-forward
Also known as: mole poblano de guajolote
About the Dish
Mole Poblano is a mexican complex that leans on complex, celebration, sauce-forward. We look for bottles that respect the texture and seasoning without drowning the dish.
Our goal: keep the complex feel intact while adding lift from Mexican Garnacha Blend.
Top Pour: Mexican Garnacha Blend
Supple tannin and cocoa notes mirror mole layers without overpowering poultry.
Body: fullAcidity: mediumTannin: mediumSweetness: dry
Why it works
- Fruit and cocoa echo chocolate-based sauces.
- Rounded tannin respects poultry or pork proteins.
Signature aromas
dried chilidark berriescocoa
Bottle inspiration
Pairing Playbook
- Fruit and cocoa echo chocolate-based sauces.
- Rounded tannin respects poultry or pork proteins.
- Avoid: crisp sauvignon blanc, very tannic cabernet sauvignon.
Solid Alternates
Mendoza — Body: fullMendoza — Acidity: mediumMendoza — Tannin: highMendoza — Sweetness: dry
FAQ
- What wine pairs best with Mole Poblano?
- Mexican Garnacha Blend is our first pour because Supple tannin and cocoa notes mirror mole layers without overpowering poultry..
- Are there budget-friendly alternatives for Mole Poblano?
- If Mexican Garnacha Blend is out of reach, grab Mendoza Malbec—it shares the same structure and keeps the food in focus.
- Which wines should I avoid with Mole Poblano?
- Skip styles like crisp sauvignon blanc, very tannic cabernet sauvignon—they fight the seasoning or overwhelm the dish.
- What if I want a non-alcoholic pairing for Mole Poblano?
- Try sparkling water with a citrus twist, chilled oolong tea, or verjus spritzes—they mirror acidity without the alcohol.
Skip These Bottles
crisp sauvignon blancvery tannic cabernet sauvignon