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Lunch time drinking and salad with some chicken

YukonRon
YukonRon Posts: 17,174
in EggHead Forum
Brined some chicken breasts in 1 qt of water, juice from half a lemon, 1 tablespoon of salt and 1/2 tablespoon of sugar. Let sit out for 4-6 hours, cooked indirect, at 350F, until reaching an IT of 155F. Added it to fresh romaine, Caesar dressing, fresh shaved Parmigiano, Romano and Asiago, and croutons made from hard baked and heavily seasoned baguettes.
Added to that a nice chardonnay, which is from Dijon clones grown in St Helena, which is basically a white USA Burgundy. Hard to beat. I recommend it, very highly.
I bought half a case, and will likely go back and get 2-3 more full cases. Great summer wine, will pair nicely with roast pork, fowl, and all aquatic critters you dare to eat. Rated a 91, I find it severely underrated, I have paid $30.00 plus for wines rated higher, and nowhere near as nice. $14.99/bottle.
Thanks for looking.
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky
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Comments

  • lousubcap
    lousubcap Posts: 35,105
    I like it but my wine appreciation level has fallen off the cliff as I advance in years.  Great cook and presentation.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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