Re: [CH] Zinfandel and Spicy Foods

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I should be in Hog Heaven one of these days! In addition to growing all the
chiles we can eat, I've got enough Zin vines, in their second year now, to
eventually make about 25 gal/year. That along with Reisling, Cinsault and
some heritage cider apple trees should keep the chiles well washed down.

Bill Moats
French Hoe Farm
Milton-Freewater, Oregon

----- Original Message -----
From: "Alan Boehmer" <alan@thegrid.net>
To: "Chile-Heads Digest" <chile-heads-digest@globalgarden.com>
Sent: Friday, May 11, 2001 10:59 AM
Subject: [CH] Zinfandel and Spicy Foods


> Steve Thomas wrote,
>
> >I think Zinfandel is the best of the reds (IMHO, for my palate) with
> chilehead foods.
>
> Of all the California reds, I like Zin best with many spicy foods, too.
> It works particularly well with Indian curries, spicy stews in which
> sweet spices are prominent, and mole dishes. The fruitiness of the Zin
> seems to function somewhat like a sweet chutney that marries easily with
> warm, dark spices; and, of course, chocolate.
>
>

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