The Pairing Project: State Foods with State Wine – Part 2 of 10

Welcome to part 2 of the pairing project. If you are new to my food and wine journey across the United States, you are in for some culinary entertainment. As I eat and drink my way around the country (five states per part), I am featuring a famous dish from each state and pairing it with a wine made in that state. Every state has a reputation for specific kinds of cuisine, and every state makes wine, so let’s tastefully explore their traditional gastronomy and winemaking styles.

I was in a good portion of the Southwest throughout part 2, so, as you might imagine, I had some hearty dishes and a few Mexican-style delights. Therefore, if you are following along, I hope you are a meat eater who loves a kick — and red wine!

Colorado

Colorado is well known for raising lamb for quality meat as opposed to wool. The animals roam in wide-open pastures, allowing them to graze on grass, wildflowers, and vegetation growing on the hills. This sustainability and diverse terrain are largely responsible for the region’s rich, tender lamb meat. Hence, plenty of the state’s recipes include lamb.

I chose a pan-seared lamb loin chops recipe with fresh rosemary, thyme, garlic, and a simple salad of greens, lemon, and fresh tomatoes. Using a cast iron skillet, I seared the chops 3 minutes a side for medium rare. The perfectly caramelized outside and juicy inside screamed for a bold and beautiful merlot.

Lucky for me, Restoration Vineyards in Palisade sent me their stunning 2019 Estate Reserve Merlot. The wine’s velvety texture and soft tannins cut the richness of the lamb, while the chock-full-of-herb aromas and hints of wild blueberries paired beautifully with the meat’s earthy, gamey taste.

Restoration is a family-owned vineyard and winery that grows six varieties from their land and neighboring vineyards. Revival, new beginnings, and a passion for restoration projects led to the discovery of their land and the high-quality grapes it yields. And they are making fantastic wine. Palisade is home to over 30 wineries on Colorado’s western slope — your adventure awaits!

New Mexico

When ordering New Mexican cuisine, one question comes to mind: red or green? Chiles are a staple in many of the state’s famous dishes, and the iconic Enchilada is no exception. The Enchilada has deep ties to the state’s Spanish, Mexican, and Native American heritage, making it a beloved favorite among locals and visitors.

For my project, I had a variety of spicy options, but the stacked enchilada recipe prevailed. Enchiladas are made by rolling or stacking the ingredients within corn tortillas. Since New Mexico is sort of responsible for making the latter version popular, I layered the gooey cheeses, chilis, sauce, and chicken and indulged in the stacked Enchilada.

A dish with such bite calls for an edgy wine with a powerful punch that can stand up to it. Casa Rondena graciously sent me their 2021 blend of 21% Tempranillo, 31% Syrah, and 48% Cabernet Sauvignon from their 1629 club collection. The full-bodied red, bursting with blackberry compote flavors, tomato leaf, and white pepper, exquisitely enriched the zesty and savory enchiladas.

Casa Rondena Winery, established in 1995 by John Calvin and his two sons, is dedicated to producing New Mexico’s best red wines. For seven years in a row, Calvin was named best vintner and best winery by the readers of ‘Albuquerque The Magazine’. Additionally, the family is proud of its spiritual, peaceful grounds, event spaces, and private member club. If you are visiting the area, this is a stop you won’t want to miss.

Texas

Also known as Texas red, chili con carne is the state’s official dish; the best translation for the food is meat. Although there are various recipes, traditional chili con carne is made with chuck roast or ground beef, lots of spices, and no beans. Texans have been making chili this way in their kitchens and backyard barbeques for generations. Rumor is that the original recipe stems from the San Antonio Market Square cooks.

I stayed true to what I imagined the original rancher’s recipe might look like and used chuck roast, jalapenos, bell peppers, green onions, and garlic. I added a chili paste made of chili powder, chipotle spices, cumin, paprika, corn meal, cocoa powder, coriander, and oregano and let it simmer for 3 hours. The meat was sweet and succulent, with an intentional kick to it. One could visualize cowboys sitting around a fire, eating it like a stew — maybe their horses and saddles are also in the scene.

I excitedly called upon my favorite winery in the region, Messina Hof, to help with the pairing. They sent their 2021 Primitivo (synonymous with Red Zinfandel) for the job. The brambly dark fruit, baking spices, notes of mocha, and cedar calmed the heat from the chili to perfection, and the velvety tannic structure was the ultimate accompaniment to the meat’s texture.

Messina Hof, founded in 1977, describes its story as one of family, tradition, and romance. It is one of the most awarded wineries in the region and produces 100% Texas wine. Its Rhone and Bordeaux-style wines, as well as Italian varietals, are tremendous. The tasting room in Hill Country is fun and lively, with a gorgeous patio where you can enjoy your wine. I highly recommend seeking out Messina Hof if you find yourself anywhere near Texas Hill wine country.

Arizona

There are several claims to the origin and creation of the chimichanga, but the most well-known is that a burrito accidentally fell into a deep fryer at El Charro restaurant in Tucson, and voila. Legend has it that the person who dropped the burrito muttered a Spanish swear word that may or may not have sounded something like thingamajig but was quickly adjusted to the made-up word chimichanga.

Whatever the truth may be, the dish is associated with Arizona, and there are dozens of variations, including different kinds of meat, cheeses, rice, beans, and spices. The burrito is then fried and smothered with sour cream, avocado, jalapenos, and salsa. My concoction for the project was chicken, cheddar cheese, refried beans, a plethora of spices, green chiles, and all the above-mentioned toppings.

I live in Phoenix, Arizona, and have made many friends in the amazing wine industry here, so finding a wine to match this dish was a cinch. I called my friend Sam Pillsbury of Pillsbury Wine Company, and within a day, he personally delivered his 2020 Romero’s Syrah straight to my doorstep.

The Syrah’s herbaceous yet meaty nature and silky mouthfeel impeccably matched the piquant, creamy dish. The incredible wine flavors and aromas of anise, dark berries, olives, and violets balanced the vibrant tang of lemon pepper, cumin, and chipotle zing of the chimichanga. It’s no surprise the high-altitude desert valley in Cochise County would yield this little gem; Pillsbury makes phenomenal Rhone-style and Italian varietals.

Pillsbury Wine Company is decorated with national and local awards including double gold for his wines in the San Francisco Chronicle Wine Competition. Pillsbury is a pioneer in the Arizona wine industry; he began planting in 2000 and opened the winery in 2006. Sam is a colorful guy who you will want to meet if you are tasting in Arizona. He is all about the connection of wine and sense of place. You can visit the tasting room at the vineyard in southern Arizona’s Willcox, or in the tourist town of Cottonwood in the Verde Valley up north.

Utah

A Greek fellow named Katsanevas is allegedly the man responsible for the invention of the Pastrami Burger. He served the dish at his restaurant in California in the 1970s, but it was when he brought the sandwich to Salt Lake City in the 1980s that it became a big deal. The burger isn’t made of Pastrami; it’s topped with tender slices. Yep, meat on meat. While the best place to find the meaty creation in Utah is debatable, rumor has it that a place called Crown Burger is high on the list.

As the Utahans do, I grilled the burgers and placed the thin slices of deli and Swiss cheese on top when just about done. I made their famous fry sauce topping and chilled it in the refrigerator for a few hours. The sauce consists of ketchup, mayo, pickle juice, garlic powder, onion powder, and paprika; I smothered it on the burger. Then, the recipe calls for tomato and lettuce—probably to get your recommended dose of vegetables in.

This juicy, salty, and smoky edible work of art calls for a big, bold sidekick. Fortunately for me, Zion Vineyards stepped up to the plate with their intensely rich Syrah. Its flavors of mountain berries, plums, and bacon and unctuous mouthfeel went hand in hand with the burger. Zion’s wine’s complexity reflects the rugged desert environment and experimental nature.

Established in 2013, Zion has already received silver and gold medals from Utah’s wine festival. The newly opened tasting room, located near the entrance of Zion National Park, welcomes guests to taste its big reds of Spanish, Italian, and French varieties.

I told you this would be a spicy segment with a bit of meat on the side! They do nothing bland in these parts, and carnivores will be quite content. And with one Merlot, one Primitivo, two Syrah’s, and one Syrah-Tempranillo-Cabernet blend, you know what states you can find the luscious red wines you crave.

Well, it’s time to move along and continue exploring food and wine pairings in the big, wide country of the United States of America. 10 down, 40 to go!