Served With: Chiles Rellenos filled with Chorizo & Black BeansFive Things: dark, black cocoa, black cherry, olive wood, bouquet garni
COO: Yecla, Spain
Notes: The key to pairing a dish like rellenos with wine is the heat level of the poblanos. Get a hot one and you're better off with a beer. Get a mild one, and you can get away with this pairing of Monastrell with spicy chorizo, creamy black beans and cheese. Thankfully, these were mild kind -- it could have easily gone in the other direction. The herbal nose and cocoa-ish bitterness on the palate actually works in its favor here, bringing the nuance of the food into sharper focus.
Website: Vinos Sin-Ley
Rating: Very Good
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