The critics are raving about the 2014 vintage of Sicilian wines. While a healthy dose of skepticism is always in order, I agree with them in this case. Nero d’Avola and the reds from Etna are excellent examples. But give Frappato a try . . . especially paired with this Chicken Marsala dish. Eccezionale!
Spicy chicken dishes are world staples. Nearly every culture has them. But if you want to move beyond beer as a beverage for these dishes, you’ve got to explore the landscape of Rieslings.
Elevate the status of chicken thighs by pairing it with mushrooms, tomatoes, pancetta . . . and Vino Nobile di Montepulciano – Tuscany’s friendly version of Sangiovese.
Happy Thanksgiving! Here are some ideas for what to pour for dinner tonight. All the best!
Fatigued from grilling chicken the same old way? And serving it with the same old white wine? Then it’s time to look to the way the Japanese grill chicken and what they drink with it!
Chicken Cacciatore – food for the soul! Some recommend pairing it with Sangiovese; others opt for a spicy, fruity white like Gewurztraminer. I tested those, but then found a superior option.
Cast aside your dietary concerns about cream sauces and try this recipe from Julia Child. This dish, and a beautiful Cali Chardonnay like the Patz & Hall, will make for an elegant dining experience.
My recommendation for a Thanksgiving wine? Don’t serve one, serve a variety!
“You serve beer with wings! Everybody knows that!” Not so fast, Buffalo Bill. Champagne can be a great option . . . depending on the hot sauce. Check it out.
Elevate the humble chicken and serve Coq Au Vin. Julia Childs will show you the way. And pairing this with a beautiful Pinot Noir from California will illustrate why this is a classic combination.