Wine & Food

Snooth User: outthere

Quick, what would you pair with Vegetarian Chilli?

Posted by outthere, May 8.

Dinner should be ready in less than an hour!

Replies

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Reply by dmcker, May 8.

What's in the chili (vegetables and spices)?

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Reply by outthere, May 8.

Portobellos, onions, garlic, red bell pepper, jalapeño, corn, zucchini, tomatoes, black beans, kidney beans, veg stock and the regular suspects for spices, chilli powder, cayenne, cumin, salt...

 

CT handle is River Rat

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Reply by napagirl68, May 8.

Arrghh.. that's a lot going on.  with all that spice, I'd go white... something with good acidity.  Sauv Blanc or another dry, crisp white?

What'd you end up having?

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Reply by dmcker, May 8.

Hard to tell the proportion of chili powder, cumin, jalapenos and tomato which are the strongest determiners, IMHO. I had a pinotage last night with homemade pizza that would seemingly do the trick (its oak and extraction would help in this case), but I doubt there are too many of those in your cellar. I'd go astringent-yet-weighty white or earthy red or substantial dry rose and play around with options until I found what I liked. Probably end up with four or five open bottles but they'll get drunk anyway, right? From what (little) I know of your cellar, zins and syrahs and grenaches (gsm blends included) would be in my red (and rose) tries. Italians and Spaniards could work but I'm not aware that you have too many of them.

Obviously this is not an easy call. When I was a teenager the default was milk. Since then, the default is beer (or tea on detox days). Wine takes some zigging and zagging, and adept footwork to find the proper match.

 

 

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Reply by outthere, May 8.

We did a field blend of Zinfandel, Petite Sirah, Carignane, Alicante Bouschet and Granache. Actually did well as it was tart and red fruited. Had a Sauv Blanc last night.

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Reply by dmcker, May 9.

My dinner ended up being a Tuscan stew (lots of lamb and garlic and the usual minestrone-ish suspects). Tempranillo that'd been able to breathe enough was perfect. Decided I'm going to do a tempranillo throwdown (I'm providing the wines) at a dinner party on Sunday night. Maybe a bottle of albarino and cava beforehand to provide initial lubrication. Don't yet know what will be cooking, but maybe it'll be a Frenchman's version of chili. He did surprise us by pulling that out of his hat/er, Le Creuset a couple years ago...  ;-)


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