Eikendal Cuvée Blanc, Sauvignon Blanc - Chardonnay 2016
At Eikendal their focus is all about preserving flavor, through their collaboration with mother nature and dedicated had work to maintain freshness, elegance and finesse expressed in wines that appeal to palates worldwide. This fresh summer sipper is just that and a great value at $11.99.
Grapes from individual blocks are picked from vineyards grown in Stellenbosch and Elgin, specifically to create the style of this white blend, made from 72%.Sauvignon Blanc and 28% Chardonnay. From harvest to bottling the focus is to make a wine that’s clean and crisp. This vintage shows the Sauvignon Blancs beautiful ripe tropical flavors of gooseberry and figs with peach and apricot. The Chardonnay creates the backbone and structure while adding and subtle notes of apple. The finish of this wine is crisp and tight with a touch of minerality that lingers. Serve this wine as a pleasant aperitif or pack a bottle in your picnic basket to enjoy with some mediterranean fair.
Hummus Crusted Chicken
What you will need:
2 boneless, skinless chicken breasts
1/2 cup hummus of your choice (you can use different flavors if you like)
1 clove garlic, minced
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon red chili powder
How to prepare:
Preheat the oven to 450 degrees F. Oil a medium-sized baking dish with high smoke point oil (I use grape seed oil). Place the chicken breasts in the dish. Using a spoon, scoop the 1/2 cup hummus into a measuring cup to avoid contaminating the rest of the hummus from the raw chicken. Put the remaining hummus away, and spoon hummus from the measuring cup on the chicken. Spread it around until the breasts are evenly coated. Sprinkle the minced garlic, smoked paprika, cumin, and red chili powder on top of the chicken (or whatever seasonings you choose to use). Squeeze one lemon half over each chicken breast.
Bake for 25-30 minutes, or until the chicken is cooked through and the hummus has crisped. Serve immediately, a side of hummus and, a slade of your choice (I served it with a quinoa-spin on tabbouleh) Recipe adapted from hostthetoast.com
Cheers, The Wine Guys