This is my first post
We just cooked up a large vegan bean pot containing pinto, black eyed bean, kidney beans built upon a “soffritto” of garlic, onion, celery, shallot, and carrot later augmented by fresh italian cherry tomatoes. The quite spicey “heat” of the “Vegan Chili” comes from the chipotle powder, cayenne pepper, and black pepper so a slightly Southern Italian vibe to this bean stew. Can anyone suggest robust Italian Reds or Rhone wines [e.g. Gigondas] for these flavours?
Signed with gratitude,
A Flexatarian increasingly surrounded by Vegans