ISO: ISO Michael. Was afraid you'd miss my post above at 1460 on dry white wine,...

[gayle-mo]

What kind do you use for the Chicken Francese? I'm going out to buy a bottle and would like your recommendation.

Thanks again!

Gayle

 

[charlie]

I might be able to help--a pinot gris would be my choice. Sauvignon blanc would also work.

 

[gayle-mo]

Great!! Thanks, Charlie! Sauvingnon Blanc was what I was thinking...

I'll see if I can find the pinot gris first, though. I plan on making a nice dinner for my DH this weekend. Can't wait!

Thanks for posting this on Gail's!

Gayle

 

[michael-in-phoenix]

I use Sauvignon Blanc. Sorry, I did miss your post above. Thanks for the repost.

 

[durward]

I haven't done the recipe but it looks elegant.If you can

get a French chardonnay (white burgundy) I think it would be delicious with that rich sounding butter sauce reduction. It is an unoaked chardonnay so nothing like as heavy as the Aussie or even most California chards. Another good possibility would be a sancerre.

 

[bonnieinholland]

White Burgundy and oak

Most white Burgundy does see oak. Chablis is the exception, though oak is being used more and more there now too.
cheers, Bonnie

 

[durward]

BUT not as oaky as we get here is my point.But chenin blanc would be nice.