TracyC

This recipe will appeal to both red and white wine drinkers, and you can intentionally drive the style of wine based on the ingredients. Pick robust red that stands up to the sausage, such as a Rioja (Tempranillo grape) or a Syrah. Or, try a white wine with a full body, high acidity and even some oak that likes spicy foods, such as Chardonnay or Verdejo.

We are featuring two wines this week that are great picks. The Vegas Altas Tempranillo is an unoaked and juicy wine that brings a fruity red-berry profile. The next is Biutiful Cava. Made in the traditional method, the wine is full-bodied with notes of lime, apple and savory herbs. Cava, like many sparkling wines pair great with spicy foods.

With this recipe I recommend a white wine with medium body. We are featuring Samas, a blended wine from Sardinia. The wine consists of both Chardonnay and Vermentino grapes, resulting in a citrusy fresh body and clean mineral and saline finish.

If you made this extra spicy consider a Riesling or Gewürztraminer. Those wines have a high acidity, a ripe fruity nose and a sweet but light-bodied mouthfeel. That sweetness and acidity make these wines great for spicy foods.

Shifting over to reds, something with a fresh berry component with limited oak contact would be best. I am thinking about Pinot Noir, particularly from Oregon or Germany (called Spåtburgunder), Zweigelt from Austria or Beaujolais from France.

Lastly, a crisp rose from southern France might be your preference. This week’s featured wine is a rose from the Rhone region. Expressive with red fruit and citrus, this full bodied wine will refresh the palate every sip.