Wine with spicy "Jamaican Jerk " pork tenderloin?

[winecollector]

I'm probably going to go out on a limb here that someone's bound to cut off, but I really enjoy spicy foods- deep fried cajun turkey, taco's, super hot chili, even my pizza ends up with garlic & red hot pepper! When I have a meal like any of those, I prefer to "fuel" that fire with a Chianti that won't put the fire out, but intensify it. I probably would have went with a 1994 Banfi Chianti Classico Riserva, or a 1997 Cecchi Chianti Classico, and then opened the Rhone immediately after dinner. I did just that about two weeks ago with cajun chicken & taters, and both wines worked out great. The Chianti was a 1997 Gabbiano, and the Rhone was a 1994 Domaine De l'Espigouette. I'll check on the spelling. But anyway, according to the back of the bottle, it was made in a single 600 gallon vat- obviously very limited, about 100 cases? By having the Chianti with dinner and then having the Rhone afterward, it just blew everybody away!

Try a combination like that sometime, just to see the amazed look you get from you guests!

Additional note: Went back to the same wine store I bought the 94' Rhone at with the empty bottle to see if I could purchase the current vintage (bought the 94' there three years ago for $9.79). After a quick inquiry on their computer, I was told the wine does not exist! I'll have to try to look a little harder, possibly elseware!

[This message has been edited by winecollector (edited 05-07-2000).]