Going to friends tonite for a simple meal of chili. I have Zinfandel, Shiraz, Pinot and Cabernets in my cellar. I'm leaning toward the Ravenswood Zin because i had it before with a spicy food that had a tomato base( and hot peppers added) and it stood up ok.
Would really like to take a red wine but experience of others might have beer prevail. Thoughts/advice?
All the best,
Larry Southern Ontario