Chicken Tarragon with Unoaked Chardonnay

Dick Rosano — Mon, 07 Mar 2011 00:08:32 +0000

Chicken can take on so many personalities, depending on the preparation and what’s on the plate next to it. Roasted chicken is not like blackened chicken, and neither are like dishes served with cream sauce, marinara, or an artichoke lemon preparation.

It’s no wonder we often hear “it tastes like chicken” when someone wants to make light of the blank palette this bird is.

And what of chicken tarragon? This is a marriage made in heaven, because the tarragon breathes life into the bird while the juice of the chicken brings out the aromas of the tarragon. A perfect dinner pair is tarragon chicken and a mushroom risotto. The blend of textures and broad range of aromas from the four principle parts – chicken, tarragon, butter-sautéed rice and mushroom – offer a not-to-miss dining opportunity. [Hint for the cook: Find a tarragon chicken recipe that is oven-baked, freeing the hands for the labor-intensive stove-top preparation of the risotto.]

Some of the recipes mentioned above would be paired with Arneis (roasted chicken), Syrah (blackened chicken), oaky Chardonnay (cream sauce), or Pinot Grigio (artichoke lemon sauce). But tarragon chicken, and its herbal aromas, requires something with a bit more “oomph” than Pinot Grigio but lighter than an oaked Chardonnay.

For this, Emiliana Natura 2010 Chardonnay (Valle de Casablanca, Chile, $11) steps into the breach. Fresh citrusy aromas and light, unoaked palate impression ensure a wine that is medium-bodied yet minerally enough to pair with the tarragon flavors of this dish. The Emiliana vineyards are farmed organically, which should also make the wine more palatable to buyers. The tiny amount of Sauvignon Blanc (about 1%) that is blended in before bottling probably accounts for the tangy accent.

2005 Veramonte Primus Red Wine, Casablanca Valley, Chile

Angela Logomasini — Wed, 25 Feb 2009 22:06:12 +0000

Vinography blogger Alder Yarrow suggests that readers of the Weekly Wine Pick try the 2005 Veramonte Primus Red Wine from the Casablanca Valley in Chile. Yarrow says he chooses this wine “because it’s a fabulous value and a really tasty red that will go with the heartier dishes of winter, including, of course, any red meat you might want to serve with it. The wine is also a great introduction to a region that American wine lovers should pay more attention to.” Primus is a Bordeaux-style blend of Cabernet Sauvignon, Merlot and Carmenère that is aged it in both French and American oak for 12-18 months. Carmenère died out in Bordeaux during the outbreak of phylloxera, an insect that wreaked havoc on European vines during the 1860s. Fortunately the grape had been imported to Chile, where it now flourishes and is one of Chile’s signature grapes. According to the winery website, Carmenère adds “an exotic spice and a rich, sensuous texture to blends.” Yarrow offers more details in a blog post on the topic.

Yarrow started his Vinography blog in 2003, before there were any wine bloggers to be found. In addition to being a pioneer, Adler provides first-rate reviews that have garnered much attention and have generated speaking engagements around the world for Yarrow. He also serves as a member of Sommelier Journal editorial board. FIND IT!

WeeklyWinePick.com » Casablanca

Chicken Tarragon with Unoaked Chardonnay

2005 Veramonte Primus Red Wine, Casablanca Valley, Chile