An Aussie Big Red Much Better Than a Spanish with a Texan Chilli

We tried a different version of Chilli Con Carne from the Slow Cook Book.  It is Texan style – chunks of braising steak are used instead of mince and the chilli beans are served as a side.

We opened a bottle of Somontano 2011 from Tesco’s Finest range.  This medium-bodied Spanish red is a blend of Garnacha, Syrah and Graciano.  We were very disappointed with this wine and it tasted horrible with the meal.   We set it aside for usIMG_0197.JPG (2)IMG_0198.JPG (2)e in cooking and opened a bottle of ARH Shiraz/Cabernet Sauvignon 2009, a full bodied red from the Sunday Times Wine Club.  We enjoyed the wine’s flavours of red fruits and vanilla, with a chocolatey sweetness on the finish.  A much better match with the Chilli.

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