Wine & Food

Snooth User: JonDerry

Pair with Chili?

Posted by JonDerry, May 27, 2016.

Zin or Barbera?

Have both on hand...2014 Bedrock Evanghelo, 2011 Elio Grasso Barbera.

Something else?

 

Replies

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Reply by zufrieden, May 27, 2016.

There are very strong, somewhat rustic aromatic whites you could try (Torontes, Laški Rizling, or another similar variety), however, I believe you should just surrender and pair with beer - preferably a bitter ale.

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Reply by EMark, May 28, 2016.

Either one sounds fine to me.

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Reply by dmcker, May 28, 2016.

Save the wine for a better companion. Beer, if alcohol is desired. Tonight I happen to be having a mix of Ebisu Premium Black and Sapporo Black Label beers, Black & Tan style, with a very cuminy, chili-y, tomatoey curry that's not that far from a Mexican chili.

Over the course of my whole life my favorite matches with chili have been:

1) milk

2) beer (bitter is good, as Zuf mentions)

3) margaritas (or even tequila shots with a beer back)

4) coffee (preferably with milk)

5) black tea (preferably with milk; includes variations like masala chai)

6) Chinese teas like a Pu Erh or even an oolong, made from leaves of course (straight)

6) other teas (usually straight)

7) other beverages from lassi to lemonade

 

No wine could crack the top 25. Maybe even the top 50.

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Reply by MJET, May 28, 2016.

Beer! 

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Reply by JonDerry, May 28, 2016.

Holy heck those are some seriously left field suggestions, I must have some kind of aversion to pair beer with chili. Though it's good with fish tacos, sushi, and other seafood dishes, I haven't had luck with beer and meat.

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Reply by outthere, May 28, 2016.

Zin or a Chenin Blanc

 

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Reply by dmcker, May 28, 2016.

"Though it's good with fish tacos, sushi, and other seafood dishes, I haven't had luck with beer and meat."

Beer and hotdogs, beer and a burger, beer and a sausage and pepperoni pizza, beer and schnitzel or kasseler rippchen or sauerbraten or eisbein or just about any German/Austrian/Czech/Scandinavian meat dish, etc., etc., etc.??

 

OT, how hot do you make your chili?

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Reply by duncan 906, May 28, 2016.

I would go for a semi-sweet white wine such as Vouvray demi-sec

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Reply by Really Big Al, May 28, 2016.

Pick your favorite wine and see what happens.  Personally, I would select an IPA beer.

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Reply by GregT, May 28, 2016.

I made way too much chili a few weeks ago and have been eating it since. It has appeared solo or on pizza crust or as part of a melange.  Not hyper hot but with lots of different spices and herbs.

 

It has been OK w a few Zins, CdP, Rioja Graciano, Shiraz and GSM from Barossa, a Zweigelt rosado from Austria, and I don't remember what else. Something white.

I am sure the beers would be OK. I just don't drink them.

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Reply by GregT, May 28, 2016.

Oh and D - I love you but milk????????

Where is that puke icon now that I need it . . . !

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Reply by outthere, May 28, 2016.

D, I make my chili hot enough to not make my wife guzzle water. I like it hot but I have to throttle back a bit for her. I like Chenin with my chili. 

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Reply by dmcker, May 28, 2016.

Water doesn't do much good, anyway, OT. Tell her to sip some milk. Far more effective. 2nd best would be a vinegared dish.

When I make my chili I want it to make me sweat from the 2nd bite. However that often means I'd have to eat alone, so I tend to dial it back from time to time, too. Spent many years in South Asia and Latin America eating lots of chili'd dishes. The kind that made even me whimper in submission. Maybe my tastebuds and digestive tract linings have been nuked to where I'm quirky. A workable theory, anyway...

 

Greg, you sound lazier than I on the cooking front these days.... ;-(

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Reply by outthere, May 28, 2016.

"Water doesn't do much good, anyway, OT. Tell her to sip some milk. Far more effective. 2nd best would be a vinegared dish."

Rule #1, never question your Wife's choices, regardless of whether they are wrong or not.

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Reply by EMark, May 28, 2016.

Rule #2:  When your wife makes a mistake, revert to Rule #1.

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Reply by dmcker, May 29, 2016.

Go along to get along, eh? Really?  Even when they might even thank you for the results of new practices? ;-)

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Reply by outthere, May 29, 2016.

The old practice of never telling my Wife she's doing something wrong is the best practice. She is emotional, not practical.

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Reply by JonDerry, May 29, 2016.

So I decided to bring the 2014 Bedrock Zin. It was a little firm, opening gradually over the 1-2 hours, and paired fine with the chili. However, I probably should have given this another year or two in bottle before opening. I liked the wine, but maybe not enough to squirrel away more bottles.

I understand where D is going with milk now with extra spicy styled chili. Also interesting that a vinegar based sauce would be the next best thing for a burnt tongue flare up. Always knew milk was #1 and water did nothing.

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Reply by dmcker, May 29, 2016.

JD, give the zin a second chance with a different, more sympathetic, matching before coming to a final decision.

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Reply by duncan 906, Jun 1, 2016.

Last night I could not be bothered to cook so I went out to the local curry house and got myself a takeaway. Normally I drink beer with curry as it is so spicy[ and as per the British tradition ] but on this occasion,perhaps inspired by reading this thread on Snooth I decide to have a bottle of wine. I opened a bottle of chilled Coteaux du Layon Vignobles Galineau. It is a sweet chenin blanc wine. There was plenty of a pineapple and apricot style fruit with a hint of grapefruit. It was very refreshing and worked well with the spicy food.


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