lebanese red blend with chipotle chili

3 minute read

Jump to section: the wine || the pairing || the recipe

We’re in the thick of the coldest part of the year and (shame on me) I haven’t finished posting about cold-weather wines and the foods that best accompany them. So I’ll get a few posts out in the next week that should fit the bill.

The Wine: 2018 Domaine des Tourelles Red Blend

This week’s wine is from ::drumroll:: Lebanon! Despite Lebanon having one of the longest histories of winemaking (thanks, Phoenicians!), the existence and quality of Lebanese wines often surprise the average consumer. Maybe that’s because we’re more likely to read headlines about the country’s political and economic turmoil than about its winemaking renaissance. But those wines definitely deserve a spot in the limelight, too. Lebanese wine production has been making quite the comeback since the 1990s and today, Lebanese wines offer a fresh start for reframing the one-dimensional, outdated depictions of the country we get from the media. Check out the info box below for a few more details, or read this Eater article by Lebanese-American wine writer, Farrah Berrou, to dig in deeper. 

If you have heard of Lebanese wine, it’s likely from the best known producer, Chateau Musar, famous for transporting their grapes across the frontlines even through active conflict. But there are several other rocks stars making in-roads slowly and steadily. This week’s wine is by Domaine des Tourelles (find out more below) and is a blend of mostly Cabernet Sauvignon and Syrah (in equal parts) with a bit of Cinsault and Carignan blended in. It’s earthy, savory aspects are balanced out by the dark, juicy fruit characteristics (full tasting notes below). I was surprised to find the wine doesn’t spend any time in oak, because there’s definitely a smokey, ashy quality to it. And the mineral undertones make it quite complex for a 15€ wine. Definitely a bargain.

The Pairing: Lebanese red with chipotle vegan chili

This pairing is basically an homage to my dad (well, an homage with a twist. ::wink::). In wine and food – as in many things – my dad and I have fairly strong opinions. They don’t often align, but this is a good example of places they might. 

When my siblings and I were kids, Dad introduced us to as many different kinds of food as possible in our small corner of the Midwest. So, this lesser-known Lebanese red is my way of returning the favor. I paired it with a veganized version of one of his signature dishes: chili. I remember being shuffled off to Saturday morning cross-country meets with the promise of coming home to a piping hot bowl of chili and some of his homemade bread. Let me tell you, as the slow kid on the team, sometimes that promise was the only thing getting me through my pathetic attempt at those freezing jaunts.

Add a wine from Lebanon to the table and you’re warming up even faster! There are loads of earthy flavors, a little juiciness to brighten things up, a hefty pinch of heat to get the blood flowing and some barely-there smoke to round it all out. This wine tastes pretty savory on its own, but all the red and black fruit shine through when paired with this chipotle-laced chili. The protein-packed dish also balances out the wine’s tannins – and means that the wine’s acidity is a welcome palate refresher after every bite. It’s a perfect winter weather pairing – one I’m confident even my omnivorous dad would approve of.

Jump to section: the wine || the pairing || the recipe

Tasting and other Notes

Directions

In a large stock pot, warm the oil over medium-high heat

Add the onions, carrots and celery and sauté until onions soften

Add the garlic and jalapeño (if using) and sauté until aromatic (another 2ish minutes)

Add the cumin, oregano, smoked paprika, coriander, cinnamon and cayenne (if using). Sauté, stirring constantly for about 1-2 minutes.

Add the vegan mince and mix thoroughly, sautéing until browned and starting to crisp in places

Add the chipotle peppers and adobo sauce and stir to combine

Add the crushed tomatoes, stock and bay leaves and bring to a boil

Reduce to a simmer and add the beans

Simmer for 25-30 minutes on low until flavors meld (I’ve forgotten mine until 45 minutes, though, and it was fine. Just as long as you wait at least 25 minutes.)

Remove the chili from heat and remove the bay leaves.

With an immersion/hand blender, sporadically blend the chili. Don’t blend until smooth! This step just helps thicken the consistency a bit and allows the flavors combine even more.

Stir to mix and add salt and fresh pepper to taste

Let the chili rest, covered, for 10 minutes or so.

Ladle into bowls and top with vegan cheese shreds, cilantro, avocado and/or fried onions

Enjoy with a glass of red wine from Lebanon!