We’re back with our “impossible” pairings of food we eat here in America with wines we drink! The latest installment is…
chili con carne
Comments are open!
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On October 11th, 2007 at 1:49 pm ,Jay wrote:
I make chili with a generous amount of Guinness so that’s the typical pairing. But if wine is a must I’d recommend a high quality slightly off-dry German Riesling.
On October 11th, 2007 at 3:01 pm ,Wine Scamp wrote:
Cru Beaujolais, the wine for all reasons. A Fleurie, Morgon, or Moulin-A-Vent for original Texas-style chili.
I must comment for the record that no chili queen worth her salt would ever sell you a bowl of chili con carne with beans in it.
On October 11th, 2007 at 3:13 pm ,Dr.Debs wrote:
I see Wine Scamp’s impeccable logic in the Beaujolais suggestion, but it would need to be one of the cru to have the stuffing to stand up to that bowl of chili, cheese, and beans.
I am all for grenache these days. It’s aromatic, fruity, and not overwhelmingly tannic. I’m finding I like it a lot with BBQ, which has many of the same flavor elements as chili (cumin, peppers, tomato, etc.)
So I think I might try a grenache and see how it works. Even a Rhone blend of grenache and syrah might make for a very nice pairing.
Love these end of the week brain teasers!
On October 11th, 2007 at 3:34 pm ,jake hunter wrote:
You may have to search a bit, but a wine I recently tasted called House Jam Smooth Red is what chilli has been waiting for… Don’t let the name fool you, its in the bottle. The wine is from Italy and the varietal is Bonarda. This wine offered excellent ripe cherry friut, a slight sparkle and it was served cold.
Find it and cook up some spicy hot chilli…
On October 11th, 2007 at 3:35 pm ,Jim E. wrote:
I share similar sentiments to Jay’s, although with a slightly different choice of beer. 🙂
I usually pair any chili with a white ale or a trappist-style ale.
I agree with the recommendation for a slightly off-dry German Riesling, though.
On October 11th, 2007 at 5:08 pm ,JB wrote:
I’m w/Dr. Debs on Grenache — but I would lean to Spain and go for an old vines Garnacha or even a Monastrell.
On October 11th, 2007 at 5:11 pm ,Benito wrote:
I’ve actually served wine with homemade chili, and picked inexpensive Spanish reds. Garnacha worked better than Tempranillo, but both were decent pairings. It’s nice in the winter–a hot bowl of chili and a slightly cool red drunk out of a coffee cup or tumbler.
I’ve loads of proper stemware but some wines are fine drunk out of old jelly jars. Helps to show wine-novice friends that wine can be a casual beverage to go with casual food.
On October 11th, 2007 at 6:33 pm ,Amy wrote:
I tend to use syrah in my Chili. I brown the beef and then remove it, add in garlic and onions and the leftover juice from the meat and simmer than with a low end syrah and then add the meat back and continue on. I tend to like warm weather syrah’s with chili.
On October 12th, 2007 at 6:39 am ,Tom wrote:
My gut reaction, literally, has me reaching for a chilled Grenache rose–if the party had run out of beer.
My “Iron Sommelier” choice for this competition would probably have me hooking up the secret ingredient CHILI with a good white wine from Alsace. Pinot Gris or Riesling but probably both.
On October 12th, 2007 at 3:47 pm ,swirlingnotions wrote:
I think with the tomatoes and beef I’d have to go with Sangiovese . . . although the spice may dictate something with a bit more bite. Zin’s too fruity, so I think I’d have to go with Amy on a Syrah. Hmmm . . .
On October 12th, 2007 at 6:13 pm ,cruster wrote:
I’d throw some Gewurztraminer into the play.
On October 13th, 2007 at 3:01 pm ,hun wrote:
….with Tokaj dry Furmint.It’s excellent!
On October 14th, 2007 at 4:36 am ,Andrew wrote:
I would go for something hearty – an Argentine Malbec would be my first choice.
On October 14th, 2007 at 6:41 pm ,Jules van Cruysen wrote:
A super big, juicy, alcoholic, New World, blob-buster. In short any parker-pleaser. And chili is about the only thing big enough to make the wine seem drinkable.
On October 17th, 2007 at 3:07 pm ,Cmonkey wrote:
Sparkling shiraz! Works…everytime, like Colt 45.
On October 19th, 2007 at 1:41 pm ,Wine Biz Radio » Blog Archive » Wine Biz Radio: October 15, 2007 wrote:
[…] Dr. Vino’s impossible wine and food pairing: Chili Con Carne […]
On October 24th, 2007 at 1:14 pm ,Dave wrote:
A pintful of cava.
On February 24th, 2008 at 1:39 pm ,Don Defoe wrote:
How about a Rose of Cabernet Franc? The best from the worlds of red and white!
On October 15th, 2008 at 9:57 am ,Faye Labatt wrote:
Italian lambrusco! Serve cold.
On August 17th, 2010 at 10:34 pm ,“Canadian Pub” Blackbeard’s Chili Con Carne « Cooking With Sin wrote:
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