What I know about wine would fit in my pinky finger with plenty of room left over. I know what I like and that is about it. With the Hatch chile festival all around me at the local grocery I saw they have a Green Hatch Chile wine. It is a semi sweet white wine according to the label. I almost bought it. Has anyone tried any of the wines like these? Do they leave an after burn.

Is it something I will just have to try myself and see?

 

Chile beer so why not ...

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Speaking of Hatch, I'm still eating through last year's 30# box I roasted, peeled and froze.

 

I'm sure my fiancée has eaten at the bistro and did indeed purchase a bottle of that wine (I think from the awesome Pro's Ranch Market). No recollection of what she thought of it or what she may have used it for.

 

Our local grocery store does all kinds of things for a couple of weeks. They roast them fresh and sell them by the pound. All sorts of cheeses, sauces, etc. with hatch chile. They make a fresh chicken salad with hatch chile and corn that is wonderful.

Guess I will get a bottle for this weekend.

 

I love the smell of the valley during harvest.

 

Ken, while we're on the topic of markets, throw out a few hearty Italian hard cheeses to add to charcuterie boards. Pecorino Romano and Aged Parmasean are about all I've done. Cabernet and Shiraz novice drinker. Thanks!

 

I don't know, man, maybe aged asiago.

 

Worth a shot, thanks. I'm far from pairing cheeses at this stage of the game, but a nice spread of cured meats and cheeses always goes well with random el cheapo reds.

 

Pairing sounds too advanced. I'm an eat and drink guy. Hit Trader Joe's. TJs around here are well presented in Spanish cheeses. Great way to experiment and not drop a fortune. Domestically, we're big fans of Vella in Sonoma and, while not exotica, Cougar Gold and fellow cats from Wazzu.