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+--- Thread: Wine for enchiladas and baked chili (/thread-211.html)
- Hank Matty - 07-02-2000
I would like recommendation of a wine for dining on enchiladas and baked chili.
- hotwine - 07-03-2000
My choices would be, in order of preference:
- A Spanish Rioja, such as Marques de Caceras, Marques de Riscal or Monticillo Vina Cumbreno
- A Southern Rhone, such as La Vieille Ferme
If any of your guests request a beer instead of wine, suggest you offer them Dos Equis Amber.
Salut!
- winecollector - 07-03-2000
Sounds like a Chianti Classico to me! My recommendation would be a 97' Gabbiano. If you can't find that, a Rhone wine I've been drinking, Parallel 45' (97' or 98"), will also do just fine. Welcome aboard!
- Thomas - 07-03-2000
Ever try Tavel or Rose d'Anjou with spicy food--slightly chilled as good as a beer.
- winoweenie - 07-03-2000
Don`t forget to look at Zinfandel The Rabbit Ridge Sonoma, Gallo " Frei " ,Random Ridge "Old Vines",Seghsio " Sonoma ", or Storrs~ " Beauregard Ranch " are some we enjoy with our spiced-up cousine. They all have enough fruit to take the heat we apply to our Chillis` and Enchiladas`. The`re also in the 10-17 buck price range. Beer also BE GOOD. Winoweenie
- winoweenie - 07-03-2000
Hank, Just noticed you`re from my part of the world. Welcome to the board. Love a couple of your restaurants in Tuscon.Especially dig the Dakota Cafe. The owners are good friends and I help them with their wine list. Winoweenie