Riesling
Riesling is the most food compatible wine in the world. Because of it’s relatively low alcohol content, fruity acidity and a range of dryness levels, it goes well with a variety of foods. It’s also the fastest growing white wine in the U.S. in terms of sales. Washington State’s Chateau Ste. Michelle, is the largest Riesling producer in the country.
Up until now, unless you’ve tried the wine or heard about it, there was no way to know if the bottle of riesling you were buying would be too sweet or too dry. No more guessing! The International Riesling Foundation has come up with a “Riesling Taste Profile” to be used on the back label of the bottle. The simple chart will help the wine buyer find the style of riesling he/she is looking for:
This spring, Chateau Ste. Michelle will feature the “Riesling Taste Profile” scale on two of it’s new releases: the 2008 Winemaker’s Cabinet Riesling and the 2008 Waussie Riesling.
Dry riesling pairs well with creamy or fatty cheeses like Brie or Munster or salty cheeses like Gruyere or Asiago. The acid in the wine cuts through the fattiness or the creamy cheeses and sets off the saltiness of the saltier cheeses. Chicken and riesling is a no-brainer.
Here’s a tasty recipe for Chicken with Riesling that is easy to prepare and tastes great the next day:
Chicken with Riesling
8 chicken thighs (bone in and skin on)
Salt and pepper to taste
1 Tbsp Extra-Virgin Olive Oil
2 Tbsp unsalted butter
4 shallots, chopped
3 Tbsp cognac
3 cups dry riesling wine
12 sprigs flat leaf parsley
2 small bay leaves
2 sprigs fresh thyme
A pinch of nutmeg
2 Tbsp unsalted butter
8 oz mushrooms, quartered
Juice of one lemon (about 3 Tbsp)
2 egg yolks
2/3 cup crème fraîche
Finely chopped parsley for garnish
Season the chicken pieces with salt and pepper. Heat the oil and 2 Tbsp butter in a heavy wide Dutch oven or braising pot. When hot, place the chicken pieces in the pot. Brown the chicken on all sides, turning with tongs from time to time.
Lower the heat, and add the chopped shallots and cook for another 2 minutes or so.
Remove the Dutch oven from the heat. Pour in the cognac, return to the cooktop, and flame it. When the flame dies, stir in the wine, parsley, bay leaves, thyme, and nutmeg. Cover the pot and reduce the heat to low; simmer gently for 20 minutes or until the chicken is nearly cooked through.
Meanwhile, heat the remaining 2 Tbsp of butter in a wide fry pan, and sauté mushrooms for several minutes, stirring from time to time, until the mushrooms are tender. Add the lemon juice and set aside. When the chicken has cooked 20 minutes, add the mushrooms to the chicken, along with any accumulated mushroom juices.
Continue to cook the chicken for another 10 minutes and then remove the chicken pieces to a deep heated platter. Cover loosely with foil and hold in a warm place while you finish the sauce.
Finish the sauce: turn up the heat and reduce the braising liquid to about 1½ cups; it can take several minutes for the excess to boil off. Once reduced, remove the bay leaf, parsley, and thyme sprigs, and then reduce the heat to low.
In a small bowl, beat the egg yolks with the crème fraîche, and then add to the reduced sauce. Heat the sauce gently for a minute or so, whisking often to avoid curdling, and to encourage thickening. If any juices have accumulated under the chicken, add it to the sauce.
Remove from the heat, and correct for salt and pepper seasoning. Pour the thickened sauce over the chicken pieces, sprinkle with some finely chopped parsley, and serve with buttered noodles, spaetzle, or mashed potatoes.
Makes 4 — 6 servings
Tags: chicken, recipe, riesling, washington
