Oh My Goodness, Dragon Chili!!! Pairing Time.

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Normally in May in Southern California you don’t have the overcast, chilly days but lately the weather here has been so crazy you never know what to expect. This morning, before our long hike, I decided to make my Yummy Dragon Chili and put it the crock pot before leaving. The hike was great but I came home and had no idea what wine to pair with my chili. After a 10 mile hike, I knew I deserved something yummy and delicious that had just a little spice and structure to hit me exactly where I wanted it to. So, what to do? Google It? Go with my gut? Open the cooler, close my eyes, and pick? So there I was in the middle of what could only be defined as a genuine wine dilemma….GSM, Cabernet Sauvignon, Rose or a Pinot Grigio.

Now I love wine and have been learning a great deal but I am nowhere near a sommelier standing and find myself having to research to avoid doing what every wine and food lover hates…..POOR PAIRING!!! Yes, I said it! So while I thought a structured, tannic red would be great (I think that’s just because I love structured, bold flavors) I learned that I need to lean toward the lighter reds: Syrah, GSM, Zin or possibly even a nice Rose or white. Its chilly out so a white or Rose is less appealing. I know a beer is the best option but it doesn’t say relaxation and doesn’t comfort me like a nice red so I am leaning toward a GSM from Paso.

We finally decided between a Pinot Noir 2013 from Adelaida in Paso Robles, Tres Violet 2012 from Calcareous, or a Syrah Clone#1 from Beckman Vineyards. All stand up wine but we went with the Pinot Noir from Adelaida. Happy Saturday!

Wine Pairing for Chili

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