QCW tasting club: Hearty winter reds

Baby, it's cold outside!   If you're anything like me, the latest winter storm has you bundled up at home waiting for the ice to melt and looking for a substantial glass of red to keep you company while you do it.

This was the inspiration for my kick-off QueenCity Wino tasting club. 

I put together a group of my closest wine-loving friends, threw together some hearty snacks, got the fire crackling and set to tasting a whole bunch of wine. 

We tried 10 different "hearty winter reds" and rated and ranked each one.  The overall consensus:  everyone learned a lot, tasted a whole bunch of great wines we might not have otherwise tried, and can't wait do to it again.


The "aroma panel"

 The concept was simple:  everyone brings the red wine of their choice in the "under $13" price range and we'll try each one to choose our favorite.  Before tasting, we reviewed basic guidelines for evaluating appearance, nose and flavor and then experimented with an "aroma panel" to introduce the idea of basic aromas and tastes that might be found in each glass.   

Armed with rating sheets, we blind tasted and rated each on a scale from 1 - 10 (1=I instantly regret trying it.  10= I'm buying this on the way home.) and then ranked them in order of personal preference.




Michael David Petite Petit

 The wines ranged from Beaujolais to Merlot to California and Spanish blends to classic Cabernet Sauvignon.  We even had an Armenian pomegranate on the table.  

Most of our selections were clearly "hearty" with alcohol percentages in the +13.5% range with the obvious exception of the Beaujolais and one surprisingly low Garnacha/Tempranillo blend at just 12.5% each.  

The "big boy" on the table was a petite sirah/petit verdot blend that weighed in at a whopping 15%. 



Here's the line up:

2006 Tin Roof Cellars Merlot
2008 Chateau du Souzy Beaujolais Villages
2008 Michael David Winery Petite Petit
2007 The Show Cabernet Sauvignon
2008 Bridgman Cabernet Sauvignon
2008 Cheap Date Cabernet Sauvignon
2007 Panarroz Jumilla
2006 Mosen Cleto Campo de Borja
2009 ReVah Pomegranate
2009 Contempo Inferno


Mosen Cleto Campo de Borja

 Of the ten wines evaluated, the clear favorite was a 2006 Mosen Cleto Campo de Borja.  This Spanish blend is 75% Garnacha/25% Tempranillo. 

In the glass, this opaque purple wine gave off aromas of black cherry, coffee and chocolate with a hint of minty herbaceousness. This was by far the most balanced of all the wines tasted.  Smooth and tannic with a lightly acidic presentation and a long peppery finish.  On the palate, the Campo had tastes of black cherry and plum, currant, raisin and a faint vegetal quality often found in younger Cabernets.   It was fantastic with briny marinated black olives and pungent blue cheese.  

Every wine on the table was highly drinkable and worthy of consideration.  But don't take my word for it...have your own Tasting Club and see for yourself.   Cheers!

Basil Chicken Chili

Enter January: the coldest month of winter, when holiday hangovers give way to football playoff parties where hearty comfort foods and game time snacks force a showdown with our New Year's resolutions.

Lucky for us, there's Basil Chicken Chili.   Hearty and substantial, it takes the chill out of any winter's day and fits right in on any gametime menu.

Best of all, at less than 350 calories per serving, it takes the guilt out of your guilty pleasure.  


What you'll need:

2 tbsp Olive Oil
1 med Onion, coarsely chopped
1 clove Garlic, minced
2 lbs Ground Chicken
Black pepper, Kosher salt, Cumin, Paprika, Chili powder
2 Green Onions, chopped
1 Green Pepper, large dice
1 Red or Orange Pepper, large dice
1 can each Black Beans, Kidney Beans, Pinto Beans, drained

28 oz can Tomatoes, crushed or diced
1 can Tomato Paste
as needed Chicken Stock
1/2 oz Basil (fresh)

Note about ingredients:

This is chili, which by definition allows you to do pretty much anything you want.  Don't like beans?  Don't use them.  Like some kinds of beans but not others?  Use the kind you like.   Want more veggies?  Throw 'em in.   Salt restriction?  Skip it...the canned beans have enough.  For that matter, use dried beans instead of canned.    Like more garlic?  Go for it.  Ditto for red pepper flakes, hot sauce, or whatever else makes you happy.   

Just do it:

Heat olive oil in dutch oven or large deep skillet over medium heat.  Add onion and garlic and saute until onion just begins to soften. 

Ground chicken is leaner and less flavorful than ground beef, so generously season with cumin, paprika, and chili powder before adding it to pan with onions and garlic.  Cook over medium heat, breaking up chunks with spoon, and continuing to season until chicken begins to brown but still has firm pink center. 

Add peppers, green onions and any other veggies and let cook until peppers begin to soften...about 3 minutes.  

Stir in drained beans and let cook for a minute or two before adding canned tomatoes.

Cover and let cook over medium-low heat until vegetables begin to release their liquids and then stir in tomato paste.

Cover again, reduce heat to low and let cook for another 15 - 20 minutes.  Adjust seasonings to taste.   If chili seems to thick, add 1/4 - 1/2 cup chicken stock and stir to combine. 

Let simmer for additional 15 - 20 minutes and adjust seasonings to taste.   


Tear or finely chop basil and slowly stir into chili.  

Keep warm until ready to serve.






What to drink:

Even the QueenCity Wino knows that chili goes best with beer.  I prefer a dark Mexican like Negra Modelo or Dos Equis Amber.    If picking wine, I'd look for something spicy but not overly tannic...a rioja (tempranillo) or a carmenere would do the trick.   Enjoy!