What white wine goes with BBQ chicken? Hmmm . . . something seems outta kilter here, I mean BBQs are all about red wine. That is certainly our time-tested and proven belief here at Heritage Oak Winery. Our summer BBQs are all about tasty, sticky, spicy, smoky BBQ sauce with hearty red wine.
But I’ve gone against the grain with Tom’s 2015 Chenin Blanc and BBQ chicken. Hang with me on this for a minute! If you haven’t tried Tom’s 2015 Chenin Blanc, come on in and give it a try. Fragrant with hints of tart green apples and pears in the aroma, a clean silky slightly oily mouthfeel with hints of lemon on the palette and a nice fruit burst surprise on the finish. Truly a delightful wine.
When I first tasted the 2015 Chenin Blanc I knew I wanted to get a little creative with this one. And I had a hunch, because of its oiliness and lemon flavor, that it might pair well with a BBQ’d chicken. I can’t really say why, but it just seemed like it might work. And it did, just a perfect pairing. And yes, I’ll reveal my secret.
When I’m fooling around in the kitchen, my measurements are along the lines of a handful of this, dash of that, and that seems to be about the right amount of olive oil. So, I can only give an idea of what I did to make a sauce for the BBQ, you’ll have to figure out the amounts to suit your taste/needs.
Garlic (of course), a few cloves, at least, crushed
Olive Oil, as needed
Something with a little heat (red pepper flakes, cayenne, hot sauce, your choice)
Squeezed lemon, as needed
Chopped cilantro, a generous handful
Salt to taste, I use a salt substitute that I make that is just a wee bit piquant
Pepper to taste
In a heavy sauce pan, sauté the garlic in the oil until just translucent. Add the heat and sauté briefly. Add squeezed lemons and cilantro. Let it heat through. Salt and pepper to taste
I used boneless chicken breasts. Threw them on the grill, medium heat, for 5 to 7 minutes per side. Then I began basting the chicken, turning frequently. I like to get my chicken to about 155O F and then let it rest for a few minutes. Then, serve it up with whatever sides you’ve put together and some of Tom’s chilled 2015 Chenin Blanc. Sit back, enjoy the meal, the wine, the moment and the compliments. White wine can go with BBQ’d chicken!
It is the doldrums of winter right now, but spring is just around the corner and we will all be BBQ’in before you know it. I’m thinking I’ll add a splash of the Chenin Blanc to the basting sauce next time I do this one.
- Posted by Jim Curtis
- On January 13, 2017
- 0 Comments