Normal food with your wine?

[stevebody]

I made tamales the other night and had leftover tacos with picadillo as a side. I didn't have anything open but a bottle of Zenato Valpolicella so I winged it. Surprisingly, it was great. I really thought the taco seasoning would overwhelm the Valpo but the flavors marched right over it. I don't think it would work with one of the old-style, wimpy Valops but the Zenato, Allegrini, Bussola, Masi Serego Allegheri or one of the "international style" ones have enough muscle and spice to work the same way.

Have to think one of the Spanish Grenaches would work, too. Maybe the Vina Alarba, Alma, Vina Borgia, or like that.