Red chicken enchiladas, zucchini pudding, and black beans (frijols negro de Vara). Wine: Paoloni Sangiovese Grosso 2017.
I eat a lot of Mexican (not a statement that will surprise those who follow my blips generally), but enchiladas are not the sort of thing I make myself very often (I've done it perhaps once or twice before). The combination of chilis I used in the sauce (ancho, guajillo, and New Mexico) produced a rather fruity and mellow red sauce. The wine, a Sangiovese from Mexico (?!?) was also rather fruity, though not mellow.
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