Nalle

Christian,

The short answer is that the chili comment was a bit of a joke.

The long answer is that I feel that capsicum heat beyond a moderate level will obliterate just about any wine. Sure, you could drink something off-dry, but Snapple is so much cheaper.

I think that things like chili and bbq can go well with ripe, high alcohol reds in part due to their (the foods) sweetness.
 
I second the Quivira recommendation. Their Zinfandel is excellent, although they seem to be moving more in the direction of Rhne varieties with several different Syrahs, a Grenache and a Mourvdre entering the lineup over the past couple of years. Winemaker Steven Cantor is doing a good job with the vineyards - all are farmed biodynamically these days. I've also been impressed with his work at Baker Lane. The wines have been improving every year as the vines mature.

-Eden (neither of these producers are trying to get rich quick, so their wines are reasonably priced, as such things go)
 
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