DescriptionMost people shy away from the heat of chili peppers when serving red wine. It’s a shame because heat aside, most chili peppers have beautifully complex aromas and flavors. Aji Amarillo chili, a staple in Peruvian cuisine, has beautiful fruit and floral notes. Chipotle or smoked jalapeno, has smoky, earthy dried herb tones. Ancho chili, known as poblano in its fresh state, take on a subtle, slightly bitter, dark chocolate flavor and green herb notes when dried and ground. Combined together, in the right proportion, this triad of chili peppers become aromatically powerful. A sweet spice like cinnamon is the perfect addition to the chili pepper mix. Add it to boost flavors, round out the heat and add a subtlety fragrant bass note.
POV, with its elegant balance of bright acid, subtle tannin and deep dark brooding fruit, makes a strong partner for this dish. The cinnamon pulls out a spice note deep within the aromas of POV. The ancho chili accents the chocolate notes from the Cabernet Franc and the dried herb notes from the Cabernet Sauvignon while the Aji Amarillo enhances the dark cherry aromas and flavors of the Merlot. Together, the cuvée of grapes that make up the POV and the blends of chili in the silky sauce sing in harmony in your glass and on your plate and make it hard to not lose yourself in the seduction created by the art of the blend.