[CH] Zinfandel and Spicy Foods
Alan Boehmer (alan@thegrid.net)
Fri, 11 May 2001 10:59:09 -0700
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.