<p>We are having a few couples over later this week and I thought I’d put on a pot of chili, since it is supposed to be cool and wet. We’ll have appetizers as well, but I was wondering if anyone could think of a nice wine to pair with chili. My taste tends toward white and light, and I assume red and bold would be better with chili.</p>
<p>Any ideas?</p>
<p>As much as I like wine, beer pairs better with chili. But a Chilean malbec would certainly hold its own.</p>
<p>I love a nice cabernet with chili.</p>
<p>Definitely a heavier red wine. Malbec, Cabernet Sauvignon are Bordeaux varietals so anything in that category. A Cabernet Franc would also be excellent.</p>
<p>You can have a nice sweet white with chili if you want. Some think the light sweet flavor doesn’t compete with the bold chili flavors but instead complements them. I like to serve a Cab or Shiraz but I know others like California Zin. If you google you will get tons of varied suggestions! It really is a personal preference. </p>
<p>A lager is also very good with chili.</p>
<p>If you have someone who is not a big fan of red and may be hesitant to go with the bolder reds, a merlot is a good option. I had a friend turn me on to a red zin that I really like. My non-red friends seem to like pinot grigio with about everything. You can have it cold just in case one of your guests prefers that.</p>
<p>On a side note, I got my DH a set of wine aerators for Christmas (one for red, one for white). They were actually recommended by another cc member (sorry I don’t remember so I can’t give credit 
). I found the pair on Amazon for a great price ($60 for both). We have found a mix of $10ish bottles that we keep around for every day and did some blind taste testing. It clearly made a difference. There’s also the added benefit that you look like a total wine pro! :)</p>
<p>Enjoy the chili! In the crockpot all day…yummmm!</p>
<p>downward arrow…dmd77 - agree that beer should be cold and available. I just can stand the stuff. I know I’m in the minority, but even in college I couldn’t drink it. It made me a very popular designated driver. I have friends who are die hard wine drinkers that will crave a cold beer on a hot day, or with certain foods…I can’t even stand the smell of it.</p>
<p>Beer. Definitely beer.</p>
<p>Of the 8 adults in attendance, I think that maybe one or two drink beer.</p>
<p>missypie - Call the spouse of the one(s) who drink beer, tell them you are having chili and ask what brand of beer they prefer. At this point you can get a six-pack of their choice, or more than likely they will tell you not to bother, they’d be glad to bring it. Either way I’d have some on hand for a guest who may decide it looks like a good option… and I am NOT a beer drinker, can’t even stand the smell of it.</p>
<p>
</p>
<p>First part yes, second part no. Cab franc is a weak, blending grape. It would taste like water if paired with a hearty chili.</p>
<p>I’d also recommend sangiovese as a great pairing. Not only will it stand up, it’s got zing on its own. A perfect match.</p>
<p>Re: beer with chili, I think it would be better to go with stout, i.e. Guinness.</p>
<p>Okay, I think heyalb has a good idea in sangiovese. </p>
<p>(I just had chili for lunch. Pondered the question of what wine to drink, were I a wine-at-lunch person. No resolution. But the sangiovese seems inspired.)</p>
<p>Thinking outside of the box, you could serve a nice white chili for a change. I’ve made a few good ones with chicken, chiles and navy beans.</p>
<p>Not a time to be trying a bunch of new recipes. I’m already trying some, because one of the guests is lactose intolerant and it seems like 95% of my recipes require dairy of some sort.</p>
<p>We usually go with a Malbec or an Amarone with chili. That’s too bad about the lactose intolerant guest. I always serve my chili with bowls of toppings that include sour cream and shredded cheese. Maybe you could serve a bowl of Lactaid tablets! :)</p>
<p>I plan to have the typical yummy toppings available for guests to add as they please.</p>
<p>I drink very little red wine myself - I’ve had a few “instant migraines” from reds.</p>
<p>^ As only one guest has a problem with dairy I don’t see a problem with, and assume if missypie normally serves chili with ‘fixings’ she will have these available for those who want them. We put out bowls of cheddar cheese, chopped onion, sour cream and hot sauce. Everyone has their favorite combination.</p>
<p>edit - I crossed posts with missypie, but it looks like we were on the same wavelength with this one.</p>
<p>missypie, when in doubt, I always have two or three wine choices on hand. My guests do not get offended if I’m the only one drinking Shiraz while everyone else is enjoying their Chardonnay. :)</p>
<p>I thought I might be crazy, so checked around a bit on line to see if others agreed, and some did, but my first thought was a German white - Riesling or Gewurztraminer. I think their fruitiness can stand up to the chili. They don’t have to be sweet unless you like them that way. The Germans drink their white wines with all sorts of hearty food.</p>
<p>Agree with all the recs for bold merlot or cabernet. And don’t forget the chopped cilantro for an added topping choice. yummmm</p>
<p>Just served <a href=“Wine Store - The Wine Buyer”>Wine Store - The Wine Buyer;
Marques de Caceres Crianza Rioja with my hearty chili dinner tonight.</p>