BAY RADIO’S SUNDAY BRUNCH WINE!

SUMMER CHICKEN PILAFF
There are reds that will fare quite well with this dish, some fruit-driven, juicy Syrah/Shiraz with sweet tannins, or perhaps a Tempranillo in a similar style. However given the heat of the chilli, the chicken and the orange juice and zest, as well as the apricots or sultanas and finally the rice which will absorb all these multifarious flavours I’d opt for a white wine.
 

Presenters, Noelle and Bob, get to grips with the recommended wine - and each other!

A safe bet would be a Verdejo from DO Rueda. For me, Verdejo, the grape variety that shares some of the fruit characteristics of Sauvignon Blanc also has an extra vegetal dimension – a combination that would work here.

 
However you might like to go off piste a little and try one of the Chardonnay/Sauvignon Blanc blends that are now appearing. Try Bodegas Vicente Gandía Plá’s version, which for me has quite an apricot nose.
 
Salud! 

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