Chicken and Morels paired with a German Pinot Noir

Pairing:  Chicken and Morels paired with a 2012 Burkheimer Winzer Schlossgarten Spätburgunder Rotwein

Food:  This is a fast, simple, but delicious meal to create. Dredge some boneless chicken breasts in some flour seasoned with salt and pepper, dusting off the excess. In some butter, sauté some minced shallot until just slightly browned. Turn up the heat a bit and add the chicken breasts to the pan and sauté until nicely browned and just cooked through. Remove from the pan (keep warm in a low oven), deglaze the pan with a glass of white wine (saving a few swallows for the chef). Reduce the liquid until most has evaporated, then add the halved morels (or any other mushroom you enjoy). Turn the heat down and cook until mushrooms are just done. Add a few Tbs of cream, heat through and adjust for seasoning. Melt a pat of butter and spoon the finished sauce over the chicken and any accompanying rice or pasta.

chicken-and-morels

Wine:  When one thinks of German wine, one immediately thinks white wine … and the white wine is Riesling. Germany produces arguably the finest Rieslings in the world in its famed Mosel wine region. However, Germany also produces some fine red wines, notably Pinot Noir. Baden, located in the southwestern corner of Germany not far from both the French and Swiss borders, is known for its red wines particularly Spätburgunder (Pinot Noir). Pinot Noir is the most widely planted grape in the Baden region and Baden is the third largest wine-growing in all of Germany.

burkheimer-pinot-noir

Tasting Notes:  A pale red, transparent wine, almost the color of a rosé. Aromas of sweet red cherries, with some subtle hints of earth and leather. On the palate, one gets a delicate flavor of cherry cola (yes, this is a desirable trait in many delicious Pinot Noirs). Layers of red cherry and fresh earth are also present. In a blind tasting, I’d guess this wine to be a New Zealand or California pinot due to its prominent flavors of ripe fruit (“fruit forward”). Of course, I’d be wrong! The point is that this German Pinot Noir tastes much more like a New World wine rather than the more nuanced flavors of an Old World wine one might expect from a German wine. The morels in the dish bring out the subtle earthiness in the wine.

Other Wines That Pair Well with This Food: Pinot Noir from New Zealand and California, Chardonnay, Red and White Burgundy.

Other Food That Pairs Well with This Wine: Game, Mushrooms, Roast Turkey, Pork

Read About:  http://www.wine-searcher.com/regions-baden

A Sourcehttp://www.weine-burkheim.de/index.php/rotwein/spatburgunder.html

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