Had fun with my post for the Houston Press today.
Turkey chili, Fritos, French’s mustard, football, and Vouvray: who would have thunk it?
Buon weekend, yall!
Do Bianchi
Negotiating the epistemologic implications of italocentric oenophilia.
Had fun with my post for the Houston Press today.
Turkey chili, Fritos, French’s mustard, football, and Vouvray: who would have thunk it?
Buon weekend, yall!
Do Bianchi 
Great article. Although I usually like my Chenin blanc dry, this pairing sounds fantastic.
Almost makes me look forward to cooler weather and my 5 alarm chili con carne paired with a Californian Zinfandel…just almost :)
Love this! I think that would make a great combination. For me, the earthy spice and richness of Frito Pie -one of my all-time favorite Texas specialties- begs for something mineral and slatey, like an Alto Adige Gewurtz or a lip-smacking Riesling. And there’s always rose…. yum. French’s mustard is a new one on me, I always do jalapenos en escabeche.
You just planted this seed in my head – that’s what I am making for watching the Longhorns tonight!
J,, we enjoyed your choice of wine and especially the company….love you guys, Jane