The Milwaukee Post

(Family Features) Winter is a great time to experiment with new culinary creations that incor- porate the bold flavors of wine for delicious results. Nothing pleases the senses quite like a comfort food dish on a chilly evening. If you're planning a menu for just you and your mate, a small group of close friends or a full-blown dinner party, stock up on great wine selections to com- plete the menu. Smoky Chili and Murphy-Goode Homefront Red Just as a robust chili calls for a blend of signa- ture ingredients, so does the perfect wine to com- plement it. The smoky flavors of seasoned steak cubes and dried chili pods will please the palate when united with Murphy-Goode Homefront Red — a blend of syrah, merlot, petite sirah and zin- fandel. This wine is comfort food friendly and fruit forward, chock full of flavors of black cherry and raspberry, vanilla and toast. Plus, for every bottle sold, the winery donates fifty cents to Operation Homefront, a national nonprofit that provides assistance to service members and their families. Classic Roast Chicken and La Crema Sonoma Coast Chardonnay Fresh oregano, fragrant garlic and buttery Castelvetrano olives star in this traditional chicken dish which pairs wonderfully with vibrant La Crema Sonoma Coast Chardonnay. Just as in the Burgundy region of France, these vineyards offer an unusually long, cool growing season, so grapes develop complex flavors. The Sonoma Coast Chardonnay is beautifully aromatic, with an intriguing interplay of lively citrus and subtle toasted oak, laced with just a kiss of butterscotch. Toasted S'mores and Kendall-Jackson Grand Reserve Pinot Noir Take the traditional fireside treat to a new, gooey level with homemade, wine-infused marsh- mallows served with a glass of Kendall-Jackson Grand Reserve Pinot Noir. Handcrafted from the top 7 percent of all the winery's lots, with 70 per- cent sourced from the same vineyard blocks year- to-year, it ensures greater consistency and enhanced complexity with each vintage. Please your sweet tooth and palate with this pinot noir, with lively berry pie notes defined in wild straw- berry and black cherry, with hints of vanilla and earthy aromas. Chili with Pepato Cheese Recipe created by Dirk Yeaton on murphy- goodewinery.com Servings: 10-12 6 dried chili pods, seeds and stems removed Salt and pepper, to taste 1 1/2 pounds top round cut into cubes 1 1/2 pounds chuck steak cut into cubes 1 cup vegetable oil 1 medium onion, chopped 3 small cloves garlic, minced 1 1/2 ounces chili powder 1 tablespoon paprika 3 tablespoons cumin 2 tablespoons oregano steeped in 1 cup of red wine 1 tablespoon cider vinegar 1/2 teaspoon cocoa powder 2 cups beef broth 10 ounces stewed tomatoes 1/2 cup grated Pepato cheese Toast dried chilies over medium heat for about 2 minutes. Add 2 cups of water and simmer for 10 minutes. Strain out chilies to cool, then chop and reserve. Season meat liberally with salt. Heat oil over high heat in large, heavy- bottom pot until it begins to smoke. Carefully place beef into pan and brown on all sides until moisture cooks out and light brown film forms on bottom of pan. Reduce heat to medi- um. Drain meat of oil and fat. Add onions and garlic, cooking until soft. Add chili powder, paprika and cumin. Cook until fra- grant. Add reserved chopped chilies and rest of ingredients (except for cheese) and stir well with wooden spoon, scraping browned bits off bottom of pot. Reduce heat to low and simmer for 1 hour, occasionally stirring. To serve, place in bowl and sprinkle with grated cheese. 12 • Milwaukee County Post • January 23, 2015 Perfect winter pairings ■ Matanzas Creek Merlot and Beef Bourguignon Bring out the rich and savory flavors of this classic French stew with the notes of dried blue- berries and cranberries, bittersweet chocolate and black cardamom in Matanzas Creek Merlot. ■ Freemark Abbey Napa Valley Cabernet and Pot Roast Serve up this braised beef favorite alongside Freemark Abbey Napa Valley Cabernet, with its aromas of dark cherry, ripe plum and black cur- rant. ■ Edmeades Zinfandel and Meatloaf Each meaty bite tastes even more comforting than the last when paired with the lush texture and notes of toasted oak, vanilla and cherry cola in Edmeades Zinfandel. Tower Restaurant & Bar 6869 W. Forest Home Ave. (414) 329-7775 • towertonight.com $ 5 00 OFF $25 or more purchase Valid Tues-Thursday 11am - 4pm. Limit 1 coupon per person, 1 per table. 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