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Posts Tagged ‘chicken’

Rating: 4/5

Slow cooked chicken in a solid blend of herbs and spices, along with Risotto made from Arborio, milk, butter, olive oil with a dash of white truffle, cardamom, honey, pepper and white wine.  Side salad included.

Wine: King Estate’s Acrobat Pinot Gris 2009

Notes:

I’m somewhat convinced that this wine could go with just about anything reasonable. It is true to any decent Pinot Grigio/Pinot Gris in that respects.  The thing that made this pairing a little above average was the touch of honey and cardamom in the Risotto and the bit of sweetness it brought out in the finish of the wine.   Great meal for the start of Spring!

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Rating: 5/5

1/2 Chicken rubbed with pepper, rosemary, salt and some leftover Chinese Plum Sauce I had from a wine and food pairing event the night before.  Side of mashed sweet potatoes with nutmeg and cinnamon and sauteed kale with garlic, lemon juice and ginger.

Wine: Elk Cove Pinot Noir Rosé 2009

Notes:

Hello, autumn.  After hearing raves multiple times from a woman who checks me out at the wine shop on this wine, I decided to give it a go.  Why not?  I haven’t actually had a Rosé all year anyway.  Shame on me, right? So I finally did.  Just when summer was over.  Paired with the chicken, sweet potatoes and kale, this was a magnificent lunch for two.  The wine has these light floral, strawberry and watermelon characteristics, but with a solid body and structure behind it that mixed wonderfully with the fall flavors in the food.  Perfect seasonal segue meal.  Roasted chicken always looks beautiful as well so I included a picture of the full meal this time.

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Rating: 5/5

Pulled roasted chicken, chicken sausage, potatoes, leeks, onions and green peppers in a homemade chicken broth spiced with sage, rosemary and vegetables.  If you want, add some flour to thicken up the soup  (I didn’t, but it was summer).  Add plenty of pepper to the soup and a hunk of your favorite bread.  Voilá.  Country Chicken Soup.  Hungarian style.

Wine: Szepsy Tokaji Hárslevelü 2005

Notes:

I really should have saved this pairing for the fall and I was told specifically to hold on to this bottle for at least 5 years, maybe 10, but I’m impatient when it comes to these things.  Excellent pairing.  This Hungarian white has enough earthiness and minerality in it to have with a hearty soup.

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Rating: 4/5

Paella made with sun-dried tomato chicken sausage, scallops, shrimp, mixed peppers, chili beans, white rice, garlic, mushrooms and fresh sage.

Wine: Pétalos Bierzo 2006

Notes:

Paella happens to be one of my favorite dishes of all time.  The peppers I use generally change from time to time and if I add beans, they’re usually just red and not chili.  However, it’s hard to mess Paella up and the pepper mix of cayenne and serrano pulled in a good deal of heat.  The fresh sage was a first time addition and definitely a keeper since it provided a wonderful refreshment in the middle of the dish.  Generally, I’ll pair this with a Tempranillo or Monastrell, but the Bierzo (grape: Mencía) was something new so I opted for it.  Bierzo is complex as it sifts between something like a Tempranillo in the leather and tannin and then towards something fruitier with it’s red fruits with hints of minerality and herbs.  It packs a punch though.  The mouthfeel on this was like a semi flowing through your mouth.  Oddly, this made a great pairing with a spicy dish that probably would have prompted sweat without its aid.

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