When I was growing up, there was a nursery rhyme that said that little girls were made of “sugar and spice and all things nice”. (Boys, on the other hand, were supposed to be from “snips and snails and puppy dogs’ tails”!) I’ve not heard the rhyme for years (perhaps that’s a good thing!), but a dish we cooked for a close friend recently might have been created with the description of ‘little girls’ in mind. Sugar in the form of chocolate and raisins, cinnamon, cumin, cayenne, tabasco and a chilli representing the spices and the remaining ingredients (beef, tomatoes, onions and herbs) as the ‘all things nice’.
It might have made a good nursery rhyme and it certainly makes a delicious dish (described in the recipe as an ‘authentic’ chilli con carne – I’m sure some readers will dispute that), but how do you find a wine that will work with all those strong and contrasting flavours – and a sour cream dip on the side?
Let’s consider the spices first: spices, especially ‘hot’ spices like chilli and cayenne, tend to exaggerate tannin, bitterness and any alcoholic heat in the wine and, at the same time, make the wine taste drier and less fruity. To combat this, you could try a low tannin wine with only moderate levels of alcohol (Beaujolais, for example) or something fresh and fruity – perhaps a New World Merlot. And go easy on the chilli – too much and you won’t taste anything of the wine.
And what about the sweetness of the chocolate and raisins? Interestingly, sweetness in food often has a similar effect to the spices on the wine – making it taste drier and less fruity. Of course, with a truly sweet dish, you’d want a dessert wine. But here, that wouldn’t work at all; the beef and the other ingredients point me back in the direction of the wines I suggested earlier.
I actually opened the delightfully fruity Mondavi Napa Valley Cabernet Sauvignon (pictured above) brought back from the US by our friend – delicious and a really good match with the flavours.