WINES 101 with Patricia Cornwell

JANUARY 2011:

TEXAS CHILI WITH 2008 Blue Pirate Pinot Gris & 2006 Clayhouse Vineyard Syrah

2008 Blue Pirate Pinot Gris: Faintest, brilliant brass tinted color. Powerful aromatics of spiced macintosh apples, Bosq and Anjou pears infused with vanilla extract. The creamy finish lends an expression of sweetness, which is beautifully balanced by mouth watering acidity. The fall harvest fruits are echoed on the palate, while the spice notes of cinnamon and cardamom are even more pronounced.

2006 Clayhouse Vineyard Syrah: The vinyard Syrah is driven by dark berry fruits (blackberry and plum), complimented with hints of black pepper, dusty oak, and slightly floral notes. The fine-grained tannins make it rich and soft in the mouth and it's balanced with a tart acid backbone.

RECIPE: TEXAS CHILI - GREAT FOOD AND WINE PAIRING FOR THE SUPERBOWL!

Serves 6

INGREDIENTS:

2 1/2 lb. beef stew meat
1 lb. lean pork
4 garlic cloves, finely chopped
1 cup onion, finely chopped
16 oz. crushed tomatoes
2 bottles dark beer (12 oz.)
2 cups beef stock
1/4 cup dark chili powder
1 each jalapeno pepper seeded
1 Tablespoon chipotle pepper
Adobo sauce
Spice Rub:
1 teaspoon cayenne pepper
3/4 Tablespoon thyme leaves
2 teaspoons oregano leaves
1/2 teaspoon coriander
1 Tablespoon carob powder or unsweetened cocoa

PREPARATION:

1. Trim the excess fat off the pork and the beef. Dice into medium pieces.

2. Place the meat in a container and sprinkle spice rub over it. Mix with your hands to be sure it is evenly dispersed. Refrigerate for three hours or overnight.

3. Heat oil in a large deep pot over medium-high heat and stir in the onions and garlic. Add the beef and pork, cook until meats are evenly browned. Drain the fat.

4. Add the rest of the ingredients and bring to a boil. Let simmer for at least 2 hours. Adjust the consistency with water or beef stock if chili gets too thick.

Beans are optional. Add your favorite!