So here’s a fun and timely one. This is chicken breast, poached in white wine, served in a mayo-based sauce lightly flavored with curry. Originally served at the coronation of Queen Elizabeth II.
I might cook this tonight and was wondering about wine pairing. English sparkling is the obvious answer, but 1) I don’t have any, 2) couldn’t find any locally last time I looked, and 3) I’m trying to drink down my cellar anyway.
Thanks!
Haven’t made the dish but my thought is Alsace Riesling.
I have been served it regularly throughout my life. It’s a bit of a joke in the UK. The kind of thing you feed to grandma in a sandwich.
Samuel Smith Lager
Austria Grüner Veltliner (Lamm/Gobelsburg)
This was in the NYT Food edition, I saw that article. I like Paul’s statement, probably sums it up.
You can have almost anything with this dish, I would however, choose something not completely dry. I liked the suggestion for Alsace Riesling, but a German Riesling kabinett or feinherb should work well, perhaps a high dosage champagne or a crémant from the Loire.
Dry or off-dry Riesling seems like an obvious choice. I like the Gruner call if you go with a really good one. For something a little different, Kerner seems like it would work really well. Basically, I think almost any aromatic white would work.
Beaune Clos du Roi
Pol roger
I’ll go Google what goes with Chick Fil A and report back!
If Prince Andrew is coming dinner, then something rather young!
FIFY
followed by a volley of musket fire.
I’ll have what they’re having!
Boone’s Farm is the first choice, followed by MD 20-20 or Annie Green Springs.
Please remember who you are pouring for!
Dan Kravitz
I’m not feeling the pradikat Riesling. I’d do an Albariño with some age on it.
Ok, hands up - who has actually made this dish? As I said above my pairing was basically a guess.
And, who has actually eaten it? Closest I’ve got is in a sandwich at a local British oriented bakers a couple of times, and no wine.
