Last weekend I tasted the Leeuwin 2004 Shiraz Margaret River Siblings ($20) at an all day food and wine extravaganza (thanks Joe & Kyle!). Although the original thought was to open this wine alongside the big batch of chili, we ended up opening it earlier than the chili was ready. At that point, if memory serves, we were nibbling on cheeses and crackers and the like.

After this bottle, we moved on to a bigger, riper Shiraz, but I have to say that I preferred this one. It’s balanced and appealing, with just enough meatiness and grip to the medium-bodied black currant and cherry fruit to keep things interesting. Touches of earth and white pepper emerge on the moderate finish. Ready to drink now and over the next couple of years. Locate this wine online or in your area.

It would certainly have worked with the chili, as it would with anything from burgers to grilled quail to seasonal stews. And if you’re just in a pre-dinner snack mood, as we were, these sweet and spicy glazed walnuts would be tasty alongside a cheese selection:

Recipe: Nibbles: Sweet & Spicy Walnuts
In a large heavy skillet, heat 1 tablespoon vegetable oil over moderate heat. Add two cups walnut halves, tossing to coat. Add 3 tablespoons sugar, ½ teaspoon kosher salt, and ½ teaspoon cayenne. Cook over moderate heat, stirring constantly, for about 8 minutes or until nuts are toasty and well-coated with caramelized sugar. Watch closely and lift pan from heat if sugar starts to smoke – these will burn easily – then return to heat and keep stirring. Serve warm or at room temp.