Wine Pairing for Stuffed Poblanos? (red wine, bottle, inexpensive)

[GASunshine]

I'm preparing stuff poblanos for a dinner this weekend. The peppers are stuffed with ground pork, apples, toasted almonds and other spicy spices; covered with a red sauce; and served with a walnut cream sauce on the side. My guests prefer wine. I like wine, but I'm also going to offer Corona and Hogaarden. Any suggestions for a wine that would work well?

[Rickers]

I am not a wine person but I'll take a chance and suggest a bold and hardy red wine such as Mateus from Portugal. It's cheap but may be hard to find anymore.

[GASunshine]

Originally Posted by rickers

suggest a bold and hardy red wine such as Mateus from Portugal.

Ooooohhh! I know this wine. You may be onto something. I'll see if I can't find a few bottles. If not that, do you or anyone else think hardy red is the way to go? That was my first instinct. There are so many good, inexpensive reds from Spain and Portugal.

[gentlearts]

I don't think of a hearty, heavy red, but I thought of something, cold, crisp and fruity like a sauvignon blanc. Are the other folks talking about Mateus rose? The rose by Menage a Trois would be a good choice too.

[ssg II]

I see that I've responded too late, but for future reference;
Evolution, a white blend from an Oregon winery, Sokol Blosser. It would be perfect!