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Doug Surplus

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What wine would you pair this?

by Doug Surplus » Sat Jun 03, 2017 3:56 pm

I'm planning to make this dish tonight (possibly eliminating the brown sugar). My problem is determining a good wine to go with.
https://cafedelites.com/2017/03/20/caprese-stuffed-balsamic-chicken/

With the intensity of the sun-dried tomato and the sweetness of the glaze I'm somewhat at a loss, but thinking a robust red, Rhonish or maybe Italian.

What are your thoughts?
Doug

If God didn't want me to eat animals, why did He make them out of meat?
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Robin Garr

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Re: What wine would you pair this?

by Robin Garr » Sat Jun 03, 2017 6:43 pm

My mind goes straight to Chianti, Doug. Doesn't have to be anything really fancy, just one of the many excellent bottles in the $8 to $15 or $20 range.
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John Treder

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Re: What wine would you pair this?

by John Treder » Sat Jun 03, 2017 8:11 pm

I agree with your thoughts and Robin's. Carignan, Barbera, Grenache, Sangiovese, or one of the two or three zillion blends using some of that stuff.
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Ken Schechet

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Re: What wine would you pair this?

by Ken Schechet » Sun Jun 04, 2017 3:06 pm

So how did it turn out? The recipe looks great.

I would have suggested a Lambrusco or a Valpolicella because I think they go as well as you can with Balsamic.
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Doug Surplus

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Re: What wine would you pair this?

by Doug Surplus » Mon Jun 05, 2017 6:30 pm

The dish turned out great and looked pretty much like the picture in the recipe. I missed that dried basil and thyme were listed and since I didn't have any I used some Penzey's Tucsan blend. For future efforts I plan to double the glaze amount and I will select breasts from a meat counter that are sized and shaped better for stuffing. What I had on hand was pre-packaged and a couple of them were a bit tricky to slice in the middle.

For wine I went with an Idlewild Barbera. The only Chianti Classico I had on hand is an RIserva that I felt would probably not be the best style for the dish (and I still think that). The Barbera was a good counterfoil rather than a match, with dark fruit and savory undertones.
Doug

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Robin Garr

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Re: What wine would you pair this?

by Robin Garr » Mon Jun 05, 2017 6:53 pm

Good pick, Doug, and good call on passing over the BEEG Chianti. Glad you enjoyed the meal and the match!
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Jeff Grossman

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Re: What wine would you pair this?

by Jeff Grossman » Tue Jun 06, 2017 12:14 am

Doug Surplus wrote:...I used some Penzey's Tucsan blend

While the topic is up, Doug, what do you think of the various Penzey's blendzeys? I get another one or two with every order. Most seem pretty useful -- the language on the jar usually describes something far more curious than the blend really turns out to be. (Which is fine, makes it easier for me to use.)
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Doug Surplus

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Re: What wine would you pair this?

by Doug Surplus » Fri Jun 16, 2017 5:39 pm

Jeff - sorry for the late reply. I like some of Penzey's blends and use several when I cook. The one's I don't like either too salty or contain oleoresin of a spice instead of the spice itself. The latter generally taste stale to me.
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Jeff Grossman

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Re: What wine would you pair this?

by Jeff Grossman » Sat Jun 17, 2017 12:56 am

Yeah, not sure why they suddenly started using oleoresins. Seems like a counter-intuitive move for a place that prides itself on its good spices.

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