If you are a red wine drinker looking for a complex white wine to satisfy your pallet, or you enjoy chardonnay and or white Burgundy, or your just looking for a white that will hold up to winter and rich food, this is the wine for you.
Tobelos Blanco Fermentado en Barrica 2013
Tobelos Blanco is made from 75%Viura (also known as Macabeu) and 25% Grenache Blanc (25%), from vines that are more than 80 years old. The vineyards are, located on the slopes of the Sierra de Cantabria and are cared for with the least amount intervention possible, producing the purest expression of the varietals, earth and weather. The grapes are handpicked and table sorted for the absolute best selection to make this wine. Maceration and alcoholic fermentation take place in barrels for 16 days, then the wine is aged for another 6 months in new French oak barrels, racked every 3 months. Golden green in color this wine has aromas of dried pineapple, acacia, citrus, wet stone and oak. Medium in body this layered wine has flavors green apple, subtle lemon custard, and, almond with a touch of toasty oak. Bright acidity ties this wine together with a note of minerality that lingers in the finish.
This wine was great with this dish. It cuts through the rich cream and accented the earthy flavors of the dark meat and mushrooms while leaving the pallet clean creating a savory experience that made me want to take another bite and sip.
Creamy Chicken & Mushrooms
What you will need:
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground, black pepper, to taste
3 tablespoons unsalted butter, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
1 cup chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 cup heavy cream
1/4 cup grated Parmesan
1 tablespoon whole grain mustard
How to make it:
Preheat oven to 400 degrees.
Season chicken thighs with salt and pepper, to taste. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining 1 tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in chicken broth, thyme, oregano and basil.
Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Set aside chicken; reserving juices in the pan. Stir in heavy cream, Parmesan and mustard. Bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes.
Serve chicken immediately, topped with mushroom mixture. Recipe adapted from, Laughing Spatula
The Wine Guys