Vice Chardonnay, Batch #1 Paired with Chicken and Mushroom Sauce

The Wine

Vice Chardonnay, Batch #1

"Wow this is really good" is the first thought I had when I tried this wine. Rich creamy extracted and handsomely oaked yet amazingly balanced, something very hard to achieve without overdoing it. Made from a blend of 75% Sonoma County and 25% Napa Valley Chardonnay from the best appellations. This wine was fermented with wild indigenous yeast, then aged in 90% new French and 10% Hungarian oak barrels for six months, after which, 50% of the wine was transferred to neutral French oak; and two and half years later, the 21 barrels is blended. This hand crafted lengthy process has paid off with a wine that delicately walks the balance between Burgundian minerality and California ripeness. The bouquet of this vibrant wine is inviting with aromas of: white fruit blossoms, fresh pineapples, dried peaches, tangerine peel, and vanilla fall spice. Rich and full bodied the wine coats the palate with a creamy texture that is complemented by minerality and vibrant acidity that leads to a long savory finish.

This spectacular wine was just bottled on September 22, 2016 and Cork is one of the first and one of the few places you can get it in the United States only 500 cases made, get while it lasts $29.99 Crazy Value

The Pairing

Chicken with in a Rich Mushroom Cream Sauce

More often than not I suggest a wine pairing that is more of a contrast than complement but in this instance The vice is a truly complement to this dish.

What you need:

4 chicken thighs skin on (if you prefer breast meat use medium to small skin breasts)

12 oz. white mushrooms, sliced (I used chanterelles mushrooms as well as it’s the end of the fresh wild mushroom season take advantage if you can)

2 Tbsp. butter

1/2 cup white wine (don’t use The Vice, it’s too good, but use something that you can drink while cooking (I use a good Macon Village Baronne de saint jean)

1 white or red if you want it a little more zesty medium onion, chopped

3 cloves garlic, minced

1½ cup half and half

salt and pepper to taste

parsley for garnish

How to make it:

Place chicken thighs in a medium pot, cover with cold water and bring to a boil over high heat. Reduce heat to medium and boil for about 30 minutes until chicken is almost done. Remove from water. (If you are using boneless chicken breasts, you can skip this step. Instead, cook chicken breasts in a sauté pan for about 6 minutes per side, or until meat is no longer pink).Add the butter to a large skillet and melt over medium high heat. Season chicken thighs on both sides with salt and pepper. Place chicken thighs in skillet and cook on both sides, about 5 min per side or until cooked through and browned on both sides. Remove chicken from skillet and set aside. Add onion and garlic to skillet and cook for a couple minutes until onion is translucent and soft. Add sliced mushrooms and stir. Season mushrooms generously with salt and pepper. Let cook for about 5 minutes, stirring occasionally. When mushrooms are tender and most juices have evaporated, add wine and cook off the wine for a couple more minutes. Add half and half, stir and cook for 5 minutes, stirring occasionally or until sauce reduces a bit and thickens. Add chicken thighs to the skillet to warm up. I served mine with steamed broccoli and homemade gluten free bread. You can also serve it over quinoa, brown rice, mashed potatoes or gluten free pasta. Garnish with parsley. Recipe adapted from deliciousmeetshealthy.com

Cheers, The Wine Guys