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.
Winemaking starts with a selection of grapes. Have you ever wondered what certain grapes look like on the vine before they are used to make wine? Driving around the Finger Lakes area I have been noticing vineyards hanging heavy with grapes. I was not very familiar with recognizing the particular type of grapes hanging on the vine so I thought it would be interesting to do a little research and share it with you. Over the next few posts I’ll share descriptions on several grapes grown here in the Finger Lakes. These posts will be quite simple just to give a basic knowledge.
Fall seems to be arriving again here in up state New York. One thing that has been hard to get used to is how fast the seasons go by. It seems Spring, Summer, and Fall fall into a six month period and well Winter takes up the other six months.
