Food and Wine » Wine and Pairings » 29 perfect food & wine pairings In France’s Bordeaux region, a white wine is a mix of mostly Sauvignon Blanc and Semillon ― two grapes that balance each other well, the Sauv. Blanc bringing tart citrus and earthy minerals to the table, the Semillon rounding them out with a little creaminess and sweet pear. As it turns out, the result tastes great with many Chinese dishes, including our favorite chicken salad. Recipe: Best-Ever Chicken SaladFile not found: /WW_Chicken%20Lasagna.cfm Check the ColdFusion documentation to verify that you are using the correct syntax. Search the Knowledge Base to find a solution to your problem.Intel Mac OS X 10_6_7) AppleWebKit/534.30 (KHTML, like Gecko) Chrome/12.0.742.91 Safari/534.30And to celebrate the weekend, I have given you an easy chicken recipe paired with wines. There’s only a few ingredients, but this dish is bursting with flavor. So go ahead — show off your skills.

Your recipe this week is for Balsamic Chicken. This tastes best using the dark meat with the skin on (hence, thigh meat is listed in your ingredients), it tends to have more flavor and stays juicier than say a boneless skinless (flavorless) chicken breast. TIP: When reducing a Balsamic vinegar, keep the heat at a medium heat so as not to burn the natural sugars, but allowing it to reduce and get that yummy syrupy texture. This is a simple dish to make and fairly inexpensive as well which means you can splurge on your wine selection this week. You can serve this alone or with a side like garlic mashed potatoes, mixed greens, or even grilled asparagus. You can also cook a whole chicken and use the meat in a variety of ways, in a salad, in a pasta dish, in a wrap… it works well hot and cold. Plan ahead and you’ll have a week full of great tasting leftovers. To pair with the Balsamic Chicken and its acidic notes (the citrus juice and the balsamic vinegar) I have offered an acidic red, Pinot Noir that works together to highlight the acid of the dish, and a Sauvignon Blanc to counteract it.

The Sauvignon Blanc gives a more fruit-filled note that shows off the acid while highlighting the fruit in the wine. Either way you go, the red wine or the white wine, you will greatly enjoy. Again it’s simple and tasty, you might want to make it everyday of the week. time to buy wine in texasSo enjoy the weekend with some good food, good friends, and a good wine pairing too.best wine to help sleep And as always, Happy Cooking.indian wine to buy 1 1/2 cups balsamic vinegar 4 medium cloves garlic, finely chopped 1 tablespoon finely chopped fresh rosemary 2 tablespoons fresh squeezed lemon or orange juice 8 chicken thighs, skin on (about 2 1/4 lbs) coarse salt and fresh black pepper Preheat oven to 450 degrees. 

Combine vinegar and garlic in a small wide saucepan over medium high heat.  Bring to a boil.  Continue to boil until thick, syrupy, and reduced down to 1/3 cup about 8 minutes.  Stir in rosemary and juice. Meanwhile, heat a large heavy oven proof skillet over medium high heat. Season chicken with salt and pepper, place chicken in skillet skin side down, sear until brown but not cooked through, remove to a plate, pour off any excess fat, return chicken to pan, skin side up.  Transfer pan to oven and roast until chicken is done 10-15 min. Remove from oven, turn on broiler.  Brush chicken with balsamic mix, place chicken under broiler until glaze is bubbly.  So to best enhance the citrus and balsamic notes I have given you both a red and a white that will work together with the characteristics of this dish.  The red, a Pinot Noir, the white, a Sauvignon Blanc. De Loach Russian River Valley Pinot Noir 2005 Argyle Spirithouse Pinot Noir 2004 Nolilo Marlborough Sauvignon Blanc 2006

Rudd Sauvignon Blanc 2005 What’s the best wine for chicken wings? The questionWhat’s the best wine for chicken wings?The answerThe tongue-in-cheek answer would of course be “beer.” But you asked about wine, so permit me to tackle the question head-on. (Yes, I’m afraid “tackle” was an intended football pun.)When it comes to chicken wings, I instinctively think of such rich, hearty wines as red zinfandel and baco noir. Wings can be prepared in a number of ways, both baked and fried and with sundry coatings. Some people prefer them sweetly glazed with honey, but the bar-food staple is commonly associated with hot spice tempered by a cooling dipping sauce.I’ve been to the Anchor Bar in Buffalo, which created the iconic deep-fried version known as Buffalo wings. I’ve also reproduced the same style many times at home using Anchor Bar’s take-home spicy sauce as well as my own homemade ersatz version using a mix of Frank’s Red Hot Cayenne Pepper Sauce and melted margarine (don’t even consider using butter; the texture’s all drippy and wrong).

The pepper sauce and margarine get tossed in a bowl with the wings after they emerge from the deep fryer, creating a glistening, neon-pink coating.That coating calls for a thick, syrupy red with jammy fruit to help tame the heat – and a wine with the sort of unpretentious air that goes along with bib-staining finger food . California zinfandel (the red stuff, not the sweet pink wine known as “white zinfandel”) works beautifully. So does baco noir, a big, gutsy red with comparably dense texture. Baco is a signature wine of several estates in Ontario, including Henry of Pelham. I once took a Henry of Pelham baco to a wing-happy Super Bowl party and guests were duly impressed. Jammy reds also harmonize well with tangy blue cheese, the base of the dipping sauce often served with hot chicken wings.Other options worth exploring include inexpensive Argentine malbec, with its grapy, quaffable profile, Australian shiraz and – if you prefer a cold white – off-dry riesling, a wine with a sweet-tangy tension that curbs the spice while cutting through the fatty wing skin.

Sparkling wine makes for another good match, though in this case I’d suggest a style with a hint of sweetness, such as Italian prosecco.And, of course, there’s always beer.The Flavour Principle by Lucy Waverman and Beppi Crosariol (HarperCollins) won top prize for best general English cookbook at the 2014 Taste Canada Food Writing Awards.E-mail your wine and spirits questions to Beppi Crosariol. Look for answers to select questions to appear in the Wine & Spirits newsletter and on The Globe and Mail website. Most popular videos » China launches its first domestically built aircraft carrier Porsche making biggest change to sports cars in decades, so why mess with success? Le Pen steps aside as National Front leader Video: Thousands rally at climate march to protest against Trump's policies Ivanka Trump booed for praising her father at women's summit Why the U.S. has a problem with Canada's softwood exports Carrick Talks Money: Here’s the good news about the housing market right now