A good glass of wine accompanied with a hearty stew, roast, chili, or soup can take the chill away from a winter day and make you feel like you were sitting in front of a giant stone fire place looking out the window at snowflakes, dusting the edges of a frozen lake.
Château Haut-Bernones, Haut-Médoc 2010
This gem is made from estate grownfruit in Cussac Fort Medoc, right next to St Julien, by world famous oenologist Eric Boissenot who also consults (Château Latour, Lafite, Margaux...)
The finest handpicked grapes from vines that are at least 30 years old are used to make this blend of 51% Cabernet Sauvignon, 35% Merlot, 14% Cabernet Franc. Mr. Boissenot uses traditional vinification in stainless steel tanks and aging in French oak barrels.
With five years of bottle aging this wine is ready to be enjoyed. Garnet in color with inviting aromas of dark berries, subtle herbs and a note earthy oak, leads you to interwoven flavors of cassis, plum black cherry anda hint of licorice, cocoa, cedar, delicate mineral note of smoke and black pepper, In the finish.
This elegant medium bodied wine with perfectly balanced tannins is a steal at $19.99
Hearty Vegetarian Chili
What you will need:
2 tablespoons Olive oil
2 medium chopped yellow onions
1 cup chopped red bell peppers
5 cloves minced garlic
5 roasted poblano peppers stemmed, seeded, and minced
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds Portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 teaspoon of smoked chipotle pepper
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
1 28 oz can of san marzano tomatoes instead
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro leaves
How make do it:
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well.
Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice.
Top each serving with a dollop of sour cream and/or cheddar cheese and avocado.
Recipe adapted from Emeril Lagasse.
Happy New Year!
The Wine Guys