Pairing: French Roast Chicken paired with a 2005 Balthus Bordeaux Superieur from Château de Reignac
Food: Every family has a favorite food that everyone loves and doesn’t mind having again and again over the year. In our household, that beloved meal is French Roast Chicken served with mashed potatoes, peas, and rich brown gravy. Maybe some pie for dessert. Now that’s comfort food! To make a simple french roast chicken, stuff the cavity of a whole chicken (about 4-5 lbs) with 1-2 Tbs of tarragon and some cut-up onion, carrot, and celery. Sprinkle more tarragon on the outside of the bird, along with generous shakes of paprika. Lay three strips of bacon across the breast. Roast in a 425 F oven for 30 minutes, then turn down the temperature to 325 F for another hour or so until done. Baste the bird periodically with beef stock while it is roasting. Make the gravy with the pan drippings from the chicken and the basting beef stock.
Wine: A few weeks ago I wrote about the versatility of Roast Pork as a food that goes well with so many different types of wine, both red and white. The same thing is true of Roast Chicken. Favorite pairings include Chardonnay, Riesling, Pinot Noir, and Cote du Rhône. This past Sunday, we decided to try a Red Bordeaux. Bordeaux is more commonly paired with strong flavored, rich meats like lamb and beef. It turns out to be a delicious accompaniment to roast chicken as well. This Château de Riegnac Bordeaux Superieur is made from 100% Merlot from old-growth vineyards north and east of the city of Bordeaux. And, it’s worth noting that 2005 was a fabulous vintage year for the Bordeaux region.
Tasting: Rich, lush ripe dark fruits (notably blueberry and raspberry), along with leather and chocolate are all offered on the nose. Amazing! On the palate, much of these same things can be tasted in a true medley of flavors. The fine tannins are present, but not at all overwhelming. And a pleasant taste of black currant and cedar lingers on the finish. Wow! An exceptional bordeaux.
Other Wines that Pair Well with This Food: Pinot Noir, GSM, Beaujolais, Chardonnay, Dolcetto
Other Food that Pairs Well with This Wine: Roast Lamb, Beef, Pheasant, Venison
A Source: www.wine.com
peterspicks 
Now this is one I think I could handle. Interesting description of the wine.
LikeLike