quote:

ORIGINAL: Eric

Chateauneuf du Pape handles this with ease...

quote:

ORIGINAL: oskiwawa

I am probably out in left field on this one... Even better would be a white Hermitage.

quote:

ORIGINAL: Khamen

The nice thing about wine and food is there's no wrong answer - what works for you works for you

K

quote:

ORIGINAL: grafstrb

without having read others' replies, and knowing very well that your dinner is likely already in your belly, i'll throw-out my suggestion for posterity sake: the chicken eliminates many options right off the bat, and the garlic eliminates nearly all reds (in my mind, it eliminates all reds) as well as oaky whites.  I bet an off-dry Riesling would work well -- a Spatlese would be my choice.

EDIT: wow, i'm amazed at all the CdP recos.  glad it was a success.  looking forward to your next pairing challenge.

quote:

ORIGINAL: cgrimes

quote:

ORIGINAL: grafstrb

without having read others' replies, and knowing very well that your dinner is likely already in your belly, i'll throw-out my suggestion for posterity sake: the chicken eliminates many options right off the bat, and the garlic eliminates nearly all reds (in my mind, it eliminates all reds) as well as oaky whites.  I bet an off-dry Riesling would work well -- a Spatlese would be my choice.

EDIT: wow, i'm amazed at all the CdP recos.  glad it was a success.  looking forward to your next pairing challenge.

grafs,
Southern Rhone Reds (but not necessesarily CdP) have become my favorite pairing with Roasted Chicken, especially if herbed in any way and accompanied by nearly any roasted vegetable.  Palates are a funny thing, aren't they?
Craig

quote:

ORIGINAL: Rossodio

Yeah, the root vegetable recipe is about as easy as it gets to make. Since it sounds like a lot of people are at the very least interested in the pairing, I'll share the recipe I use. This came from trial and error, and is fantastic this way:

Root vegetables and others, peeled and cut into larger bite sized pieces and adding in total to 2 lbs or so:
Carrots
Parsnips
Turnips
Red Onion
Potatoes (the little assortment bag of small multicolored potatoes works if they're quartered)
Anything else you can think of along these lines (I guess celery might work?)

Plus about 5-15 cloves of garlic, seperated but unpeeled and uncut

Sea salt and black or white pepper to taste

Extra virgin olive oil (don't use any high-end stuff, just the big jug you use for cooking; the recipe takes at *least* 1/2 cup)

Herbs of your choice (just think what would go well in here... thyme, sage, rosemary, tarragon, etc)


1) Preheat oven to 475 degrees (standard bake; convection bake or convection roast, I'm not sure the conversion)
2) Get all dry ingredients including sea salt and pepper and place them in a roasting pan. Pour olive oil on (about 1/4-1/2 cup or more) and toss to coat evenly. There should be a very shallow pool of oil on the bottom of the pan. It's easiest if you use your hands.
3) For a convection oven, roast for 30 mins or until some of the vegetables begin to brown on the outside, tossing with a spatula every 10 minutes to prevent burning on one side or the other. For a standard oven, same procedure, tossing every 10 minutes, but cook for 40-70 minutes, again until the veggies have browned for at least a few minutes.
4) Scoop out of the pan and serve hot.

Don't eat the shells of the garlic cloves - just cut or squeeze the garlic out of the inside. The roasting really softens the flavor up.



There you have it... I think a riesling might work well too. It is a natural match for so many chicken dishes... In fact, I'll do a riesling next time I make this recipe, likely next winter. If any of you makes this recipe, let me know how it goes, and what you paired it with, I'd love to know.