Tonight’s supper was the finish of the Green Chile Lamb Stew, that we started almost a week ago. Last time we had it with Margaritas, this time I decided to try a Zinfandel, since the heat in the chiles was more in the entry, then in the finish. The zin was very nice with the stew. Once again the heat only got to my forehead and temples, vigorous perspiration there, but never tickling the top of my head. The 2001 Serenidad Estate-Bottled Zinfandel from California’s Shenandoah Valley was ruby garnet in color; bright nose & flavors of spicy red & dark berries; mid-palate of bracing acidity with soft tannins; and a long berry finish (even with the spicy chiles). The acidity of the wine as well as the big fruit really helped with the spicy green chiles. It was a good meal on a cool Fall evening.