Damn Brian, you don’t have any of my first choices. I’d go with a demi-sec or one of the sweeter-side-of-sec Chenin Blancs from Loire Valley to stand up to the spice. Another choice would be a quaffable Cava or Prosecco or an off-dry Lambrusco.
Looking at you cellar, I don’t know, maybe one of your rosés? Maybe beer?
Have a great meal, and post what you choose and how it pairs.
Well, Mike suggested Zinfandel so I grabbed one I thought would have a sweet ripe fruit profile. This one is from a 19yr old field blended vineyard of Zinfandel, Petite Sirah, Carignane, Alicante Bouschet and Granache. Need to get more and stash them away for a few years.
2011 Wine Guerrilla Zinfandel Conte Vineyard- USA, California, Sonoma County, Russian River Valley (5/8/2014)
Blackberry, blueberry and oak nose. Tart blackberry and red berry fruited palate. Sharp slightly green tannins. Needs more air, not going to happen. Drained with our veggie chili.
It was really tasty. First time I have ever made a chili sans meat and it was killer. Have 6 weeks left to lose some inches off the torso in order to fit into a tux so we have been eating much better lately.
just joking around of course. Looks like it turned out pretty well. Have you ever tried a sparkling wine as a pairing with chilli? Either a Champagne or maybe Lambrusco?