We’ve got the perfect wine for Christina Petty’s Chicken
It’s light; it’s balanced and goes perfect with the lemon juice
and capers her recipe calls for.
It’s Sauvignon Blanc and it’s from Washington’s
Chinook — owned by husband and wife team Kay Simon and Clay
Mackey — is known for its dry wines. The couple released their
first wine, coincidentally a Sauvignon Blanc, in 1983.
Simon is the winemaker and Mackey the viticulturist and together
they make some wonderful wines that are highly regarded by the
Washington wine industry.
Their position on winemaking is that it is “all about balancing
the natural juxtaposition of sugar, acidity and flavor” from the
All of their grapes are grown in the Yakima Valley AVA. They
have an estate vineyard planted with Cabernet Franc that surrounds
their Prosser winery and they source grapes from five growers, all
with vineyards within 15 miles of their winery.
It’s because of the couple’s dedication to finding the perfect
balance in each harvest that we’re recommending their wine.
We selected the Sauvignon Blanc variety to pair with the Chicken
Piccata recipe because it’s the best wine to pair with the herbal
flavors that will be present in this dish. It’s also the best wine
to match the citrus notes, which will come from the suggested use
of lemon juice.
Finally, Sauvignon Blanc is a great match for chicken.
It’s also a great wine to be chilled and then sipped on a sunny
summer evening, much like what Ann Vogel describes when explaining
the wedding she attended where this dish was served.
Chinook’s 2009 Sauvignon Blanc is sourced from two mature Yakima
Valley vineyards. According to the winery’s tasting notes the wine
has a crisp balance of body and acidity, with pear and citrus fruit
notes. After pressing the juice was fermented at a cool temperature
to keep the fruity and floral characters of the wine.
The wine is a little pricier than we normally recommend, but
it’s well worth it. It runs about $17.
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