The Chardonnay Grape is a green-skinned grape and used to make white wine. Chardonnays are usually aged in oak barrels. The aging process gives a creamy or buttery quality to the wine. It is an excellent wine to pair with grilled, sautéed, or roasted chicken dishes; as well as lobster, white fish, and pasta dishes with white sauces.
With fall colors arriving and a chill in the air it feels like a great time to make a warm bowl of comfort food. This chili recipe is my “quick” go-to when I don’t have a lot of time.
The Merlot grape is a dark blue grape with thin skins and is principally used for blending in the United States. It has also become a really nice wine to enjoy on its own due to its naturally soft texture and rich flavor. Merlot is usually on the dry side and pairs well with steak, beef dishes, and pasta with red sauces.
Since fall has arrived in upstate New York I have been going through my old Southern Living magazines looking for comfort foods to fix. In my October 2007 issue I ran across a recipe I made years ago but forgot all about. This time I made sure to copy it into my recipe book so I will have it at my fingertips from now on.
Growing up in North Carolina my St. Patrick’s Day consisted of “you better wear green so you don’t get pinched.” Once I moved to New York I found out there is a LOT more to this day.
