There’s just something about the combination of tomatoes, chili powder, peppers, and cumin and insert your favorite meat here that I adore.  While I’ve mostly enjoyed the aforementioned classic version of chili, I do enjoy a good chili adventure too!  And this week’s recipes showcase the amazing diversity of what is essentially a humble classic American stew.  You can keep it simple, or you can dress it up. You can keep it classic or you can make it exotic.  And that’s part of the appeal for me, it’s so diverse! Now when it comes to which adult beverage to enjoy with a steaming hot bowl of piquant chili goodness, an ice-cold beer is top of mind for most.  But setting aside my general preference for wine over beer, I prefer wine with chili for two reasons: So then, what kind of wines pair best with chili? There are plenty of options, especially if you prefer red wines. Look for medium to full-bodied (but not too elegant) white, pink and red wines with ample fruit flavors, and moderate tannins.

For red wines, consider Zinfandel, Malbec, Syrah, Tempranillo, Grenache, Carmenere or Rhone-style red blends.  For white wines consider an off-dry German or Alsace Riesling, Viognier, Marsanne, or Chenin Blanc.  And don’t forget Rosé, the oh so versatile pink wine that delightfully bridges the gap between red and white wines. Consider red wine (served slightly chilled) for tomato based chili, and white wine for “white” and other non tomato-based chili.  A rosé will work with both!  For non-traditionally spiced chilis with an Asian, or Mexican spice profile, I’d recommend the Zinfandel, or red Rhone blend. The spicier the chili (heat-wise) the more fruit-forward and sweeter you want your wine to be. One final note – No wine will pair well with a Texas five-alarm or other incendiary, eye-watering, nose-running bowl of red.  Opt instead for beer, a low-alcohol (around 10%) Nigori sake or a yogurt-based (the dairy will cool you off ) drink. Here are 5 wines that will pair well with the diverse menu of chili offered for this week.

Gnarly Head Old Vine Zinfandel – A old vine Zinfandel from the self-proclaimed “Zinfandel Capital of the World” – Lodi with a dark berry, plum, and spiced vanilla character (Around $10, find this wine) Pair thisbest red wine to drink chilled 2010 E. Guigal Côtes du Rhône – A perennial top quality everyday Rhone blend of about 65% Syrah with the balance being Grenache, and Mourvedre with a brambly full-bodied mixed berry, plum, licorice, and spice character. best wine tourism 2016(Around $15, find this wine)best italian wine bar 2012 Cave de Tavel “Lauzeraies” Rosé – A blend of Grenache, Syrah, Cinsault, and Mourvedre this is a  classic French rosé with enough “weight” to stand up the bold  flavors and texture of chili. best time to visit wine country in california

This is the wine to reach for if prefer to pair your chili with a chilled wine, but prefer red wine flavors. It shows layers of wild strawberries,cherry spice, citrus flavors with a subtle mineral undertone.cheap wine boxes wooden(Around $13,find this wine)food and wine best cooking schools Chateau Ste. Michelle Riesling – This is an off-dry (slightly sweet) Riesling from the Columbia Valley in Washington State with a citrus, peach and lime character. best white wine region australia(Around $8, find this wine)best wine bar central This week’s #SundaySupper features a virtual chili cookoff, where YOU, get a chance to vote for your favorite recipe. the best wine under 10 dollars

A list of all the entries and links to them are below.  Voting begins at 8am Eastern time on Sunday, 2/23/14, and ends at midnight on Thursday, 2/27/14 (National Chili Day).  The winner receives a ticket to the Food and Wine Conference plus a $25 gift card. Will YOU be a part of the #SundaySupper Chili Cook-Off judges panel this week? Voting is live at the Sunday Supper Movement Online Community Magazine starting now and concluding (fittingly) on February 27 – National Chili Day! Browse the submissions and cast your vote by clicking HERE! Chicken, Duck, and Turkey Chili Chili Cook-Off Voting at the Sunday Supper Movement Online Community Magazine Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? You can sign up by clicking here: Sunday Supper Movement. Spread the love!, Share this post You are using an unsupported browser. Some features may not work correctly. Please upgrade to the latest Chrome or Firefox.YOU ARE HERE: LAT HomeCollectionsTaste For any gourmand who has ever wondered why certain wines pair so well with a hearty steak, or how a palate-cleansing sorbet works its magic between courses, science has an answer now.Oral astringents -- substances that elicit a "rough" or "dry" taste, such as high-tannin wines -- occupy the exact opposite end of a taste spectrum relative to substances with fatty, or "slippery" qualities, such as steak, according to a study published Monday in the journal Current Biology.Because the dry wine and slippery beef tastes are opposites, they are constantly working to undercut, or reduce, the opposing sensation during the course of a meal, the study said. If diners sipped only water with their steak, they would perceive much more quickly the sensation that their mouths had become coated with fatty, or slippery, substances, it said."