Wine advice, please (and sorry if this is the wrong forum)

S

shaun-in-to

Well-known member
I'm serving an Italian (though some say Greek) chicken dish with green olives, capers, celery and an agrodolce (vinegar/sugar) sauce. This follows braised artichokes and is followed by lemon tart. (Hmm, puckery meal...) My guest of honour can't drink white but can drink rosé. My options with the main course are: Amarone (too bold?), Gamay (might get lost), or an organic Ontario dry rosé. (Also tannic Chianti Classico, although personally I could drink a good Chianti with anything.) Any advice would be appreciated, thanks!

 
I wish I knew more about wine, but the dishes you are serving *can* be problematic for wine

pairing. I might offer several of your choices and let each person decide what suits them best.

The only one you mentioned I'm having trouble picturing with this meal is the Gamay. I think the dry rosé is your best bet. You could add a champagne or sparkling wine to the mix, as well.

Have fun!

 
I'd say something light like...

Pax Sonoma County rose or even white zinfandel, my particular favorite!

Not the wrong board, definately not the wrong board! Food and wine are like peas in a pod!

 
Bonny Doon has one out, Big House Pink that I just tasted last weekend.....

it reminded me so much of the occasional rose I have had (so rare) but right for this menu. You might try a bottle and if you don't feel it would go with the food, what is left would just be s good springtime cocktail wine.
I like you,would pick for me a light red and Chianti would be nice.
There is a very smart lady about wine, Bonnie in Holland---where are you?

 
Shaun, this is very much like Chicken Puttanesca, for which there is a recipe

in one of the Silver Palates. I looked it up and their suggestion is "a robust Chianti". I might add that we eat a version of this, often. I agree with the Chianti and also Charlie's Amarone. Although, we have trouble getting good Amarones here at reasonable prices.

 
Wine suggestion

Your guest would appreciate a dry rose (not a horrid 'white zinnfadel') from Ontario or the south of France. The Vintages department of your LCBO will have some. My favourite Ontario is a Malivoire (http://www.malivoirewineco.com/) in Beamsville. Their rose (Ladybug) is perfect with lemon and Mediterranean foods. Normally you can only gte it from the winery (well, and the case I ahve in my cellar LOL) but I think Vintages is carrying a limited amount at the LCBO. I would serve a good Italian red for the rest of the guests.

 
My POINT is that he can't drink whites but can drink rose. What would

be the difference. Did you have a different question?
Maybe Shaun means he PREfers roses.
There are a LOT of whites I can suggest--a Sancerre would stand up nicely to that combo.

 
Wine choices

Are those your possible choices because that's what you have available? I'm assuming so...

I'd go with the rose for your artichokes - artichokes are hard to pair with wine and go best with white so the rose should be okay since it's dry. And then the Chianti for your chicken dish - such flavors need a wine on the acidic side and Chianti should fit the bill. Amarone is lovely but would be lost and wasted with these dishes, I think, and is best saved for the fall or winter with a good Osso Buco or parmesan risotto.
cheers, Bonnie

 
Geez, Gretchen, we're all friends here....

I think a genuine rose is the perfect accompaniment to these strong flavors. Especially a real Provencal rose. (Demaine Tempier, if you can find it.) An Alsatian Gerwurstemeiner (sp?) would do well also.

In general, I don't think most white wines would hold up to the vinegar/caper/artichoke flavors here. Sancerre is a worthy exception.

I "know" Lisa well enough to be sure she wasn't picking a fight.

Are there other white wines you have in mind?

 
Re: Wine advice, please (and sorry if this is the wrong forum)

Thanks, all. It was in fact the Malivoire Ladybug rosé I had on hand, and it was a good match, but the Paneretta Chianti was much, much better.

 
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