Paired Up: Cabernet Sauvignon and Chunky Chicken Chili

In our Paired Up posts, we review a wine and the food we wisely (or foolishly) paired it with. 

The Wine

2007 Januik Cabernet Sauvignon

We got this bottle of Januik Cabernet Sauvignon back in April during our visit to the winery. It's been laying in our wine rack since then, just waiting for the right moment. We chose it for this meal because, well, why not? We really just wanted to drink a Cab; this Cab was lying there. Yes, sometimes it really is that simple! It decanted for an hour or so before we tasted it.

The Food

Hunter stayed out of the ki... wait, no. This was Hunter's creation. In the chef's words:

Paired Up: Red Blend and Mushroom Lasagna

In our Paired Up posts, we review a wine and the food we wisely (or foolishly) paired it with. 

The Wine

2008 SuLei Cellars Beet Red

We picked this bottle up at the winery during 2011 Spring Release Weekend in Walla Walla. It was our second visit to SuLei Cellars, having been lured in the year before by an adorable little puppy. The wines were our reward for following our hearts, and the following year's releases were so good that we bought a bottle of each. The Beet Red is a blend of 50% Cabernet Sauvignon, 30% Malbec, and 20% Cabernet Franc. We expected some full flavors for this meal, and wanted a wine that would complement the earthiness of mushrooms. This wine stuck out as one that had that dirty goodness, its name is Beet Red after all, so we popped it open and decanted it for a couple hours before tasting. It was a bit tight on opening, so the airing out was a definite plus.

The Food

Hunter stayed out of the kitchen once again. In Katy's words: