We're serving lemon chicken tomorrow night for dinner and I was wondering what wine I should serve with the lemon chicken? The recipe calls for skinless chicken breasts,lemon juice,olive oil and cilantro.Then it's backed. Now what wine should I serve? Thank you in advance for your suggestions. Cheers, Rick
The chicken will be baked.... Rick
"Rigaboy" wrote in news:csCdnR5lJKdL1anVnZ2dnUVZ snipped-for-privacy@comcast.com:
Depends on your budget (doesn't it always?) for a $10USD bottle I would go with an uaoaked Chardonnay such as Louis Jadot's Macon Villages, going up I would seek out a Pouilly Fuisse or St. Veran. There are also some very good unoaked Chards from Australia these days, I like Trevor Jones'offering. (it called ---- Boot)
Pretty versatile dish. Baked/roasted chicken can go with red or white. With the lemon and cilantro, I'd go for crisp white. I find lemony dishes hard on lower acid wines. I think Joseph's unoaked Chablis (Macon, Chablis, or unoaked crisper New World) is a very good idea. But Gruner Veltliner, dry Riesling, Sauvignon Blanc, and others would do well.
A lot will depend on the emphasis: will it favor lemon or cilantro? Since it's baked, I'd guess that the cilatro won't be too forceful, so the Chablis/unoaked Chardonnay idea has a lot of merit. If the cilatro is very evident, though, I'd favor a bit spicier of a wine, perhaps even a dry Gewurztraminer.
Mark Lipton
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