Tuesday, October 9, 2007

Parkers Estate Zinfandel, Dillon Springs Road

wine-braised chicken, whole wheat cous cous, steamed sugar snap peas

Bill brought some tasty wine to my last Table for Four Five party, and although each of my guests had a glass, I had just over a half cup left. I'm not much of a drinker (anymore), but I'll happily cook with wine whenever it's on hand. Chicken braised in wine--very yum, fabulous pairing for sure! Slightly sweet, but crisply tart, nice acidity, medium body. Even without drinking it, all that still comes through in the food. Woot!

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