September 27, 2015 – Pelee Island Winery 2013 Cabernet Franc and Gewurztraminer Riesling with Chipotle, Chorizo, and Bean Dip.

. September 27, 2015

Red or White?

Master the dip and satisfy both the red & white lover with Pelee Island Gewurztraminer Riesling & Cabernet Franc served with this chorizo chipotle bean dip!

Yum!

Chipotle, Chorizo, and Bean Dip

Ingredients

  • 8 ounces uncooked chorizo sausage, casings removed if present
  • 1/2 cup chopped onion (1 medium)
  • 2 cloves garlic, minced
  • 1 15 ounce can black beans, rinsed and drained
  • 1 14 1/2 ounce can diced tomatoes, undrained
  • 1/4 cup snipped fresh cilantro
  • 1 teaspoons chopped canned chipotle peppers in adobo sauce*
  • 1 15 ounce can pinto beans, rinsed and drained
  • 1/2 cup shredded Monterey Jack cheese with jalapeno peppers (2 ounces)
  • Lime wedges
  • Scoop-shape tortilla chips or mini sweet peppers, halved and seeded

Cabernet Franc VQA 2013

 

Alcohol : 13.0%

Grape(s): 100% Cabernet Franc

Cabernet Franc is one of the classic red grapes used to make famous French Bordeaux Cabernets. It makes especially good Cabernet from the Pelee Island Vineyards because it ripens early and well in the warm island micro climate. Deep purple-red in colour. Perfectly ripe fruit on the nose, with fresh raspberries and black currant aromas, and a hint of cedar. Succulent summer berry pie flavours on the palate, with supple tannins, medium acidity and a long, spicy finish.

Pair with: – steaks and beef – lamb and pork dishes – spicy sausage and pulled pork – most hard cheeses. – smooth pates – BBQ meat

Gewurztraminer Riesling VQA 2013

Alcohol : 12.5%

Description: Dry Grape(s): 51% Gewurztraminer 49% Riesling

A blend of Riesling and Gewurztraminer. This wine shows an abundance of flavours and aromas from both the Gewurztraminer and the Riesling while still having a crisp lingering finish. Pale lemon in colour. The nose entices from the beginning with notes of pineapple and golden delicious apple. These fruit flavours are complimented by notes of peach and ripe exotic fruits with a fresh acidity and clean finish.

Pair with: – Spicy Asian fare – Slow-braised pork belly with a fennel and citrus salad.

Category: 2015, Pelee Island Winery & Pavilion

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