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Wine pairing for chicken roasted with cumin and Seville oranges?

While I already have a wine in mind for this dish, it's always fun to see what others suggest. The whole chicken is rubbed with Seville oranges, cumin, salt and pepper and stuffed with the spent orange wedges, garlic cloves and fresh oregano. After browning in oil, it's placed on a rack and roasted, the roasting pan being filled with chicken stock, Seville orange juice and some more garlic and oregano. The carved bird is served with the degreased and slightly reduced pan juices. Haven't decided on a side yet, though beans and rice have a certain appeal.

What would you suggest I uncork and pour?

Thanks!

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  1. Not sure if this will work for you, but how about Folie a Deux Menage a Trois White, a blend Chardonnay, Chenin Blanc and Muscat. Widely available at less than $10. 13.1% abv. It may depend on how pronounced the cumin flavors are once cooked.

    1. What immediately came to mind was Graves.

      Especially to pick up on the Seville orange. Here are my notes for the Smith Haut Lafite 2004 (Graves) $80 – Flavors of peach, lemon, Seville orange, eucalyptus, and deep honey. Complex, beautiful, with amazing depth and long finish.

      Sounds like a wonderful roast chicken. And what might you be opening?

      7 Replies
      1. re: maria lorraine

        The Graves is an interesting idea.

        Semillon or high-semillon blends in general may be nice with this dish...

        ....for me the most no-brainer wine here is probably riesling... around kabinett. Great with chicken, great with your spices, great with fruit notes in general...

        1. re: maria lorraine

          Fascinating that not a single recco was for a red. Perhaps I should have mentioned that this bird ends up very brown, with a crisp skin and mahogany-coloured sauce. And when made with Seville oranges (the bitter kind used for marmelade), it's savoury in the extreme; there's some fruitiness but no sweetness. What's more, the fact that chicken broth is the basis of sauce means it's not searingly acidic.

          I'd originally been planning to drop by my cellar and pick up a Corsican wine or two, probably Renucci's Corse-Calvi (60% Sciacarello, 20% Grenache, 20% Syrah) and maybe my last bottle of Alzipratu's 100% Sciacarello rosé. However, it ended up being one of those days when the weather has you wondering why the hell you choose to live in this god-forsaken place (above freezing in the morning with rain, then suddenly plunging to 19ºF, turning the sidewalks into skating rinks, with wind gusts in excess of 40 MPH), so I'd decided to stay put and make do with what I had on hand. After considering a Rioja, I opted for the 2004 Lo Vièlh from Domaine de Gravillas, a 100% Carignan VDP des Côtes de Brian with a Burgundy-like texture. It proved a passable match.

          This evening I had the leftovers with leftovers: the 1993 Vouvray sec from Domaine de Clos Naudin (Foreau) and the 2005 Chianti Classico from Isole e Olena. The Vouvray didn't jibe at all. The Chianti was the best match of the three but still wasn't ideal. All of which points me back toward the Renucci. Guess I'll have to make the dish again before Seville orange season is over.

          That Smith Haut Lafitte (isn't it like 90% Sauvignon Blanc?) sounds delicious though the Naudin now has me wondering whether any white, even one that picks up the orange notes, would work.

          1. re: carswell

            Given the additional info, All-in-all the dish sounds quite positively-seasoned for riesling (cumin, peppers, garlic...) and I'd still favor it as the safest overall match, irrespective of bitter or sweetish orange notes... if the overall flavor tends to the dramatic then I might move up to spatlese here...

            just my opinion, but I wouldn't use how a dish matches with vouvray (or chenin blanc in general) as an indication of how it may match with other whites... there's something about chenin that is very unique and solitary in that regard...

            1. re: carswell

              yeah, I thought the same .. why no red? I'd opt for a nice Spanish red .. alvaro palacios (sp pardon) les terresses (again sp) warm fruit good spice will stand up well to the cumin wh/ I think really cries for a red with a good balance of both fruit and spice but still has a bit of reserve.

              1. re: carswell

                It's difficult to know, in the description of a prep, how intense or concentrated the flavors of a dish will become. Here is a dish that, as described initially, would be a wonderful white wine pairing, but when the roasting turned the skin quite dark, and the sauce became mahagony, further reduced and concentrated, then the dish's flavors increased in intensity such that it sent the pairing into the red zone. Rather understandable, especially IRT roast chicken.

                1. re: carswell

                  I thought of red when I first saw your thread title... Ribera del Duero, to be exact. But I didn't have time to post then!

                  1. re: carswell

                    Not entirely on point, but I had a pork sausage ragu over pasta that has similarities to your chicken. The sausage had a heavy dose of cumin. The sauce included garlic, shallots, tomatoes, dried chili flakes, and oregano. I had considered the Ch. d'Oupia Minervois, but opted for a Muga which went very well. I'd give Rioja a shot next time you make the chicken.

                    And thanks for the warning about Vouvray. I had thought about suggesting it and having it with my meal as well. In retrospect, the cumin would just overwhelm it.

                2. The Graves is interesting, my one reservation would be I don't know how sweet the OJ will make the dish.

                  The first thing I thougt of was Alsatian (Tokay) Pinot Gris. A Riesling or Scheurebe would also work.

                  2 Replies
                  1. re: whiner

                    I think one of the fruit focused Albarinos from Spain would be lovely.

                    1. re: whiner

                      Hmm, Alsatian sounds good too, but I was thinking a Gewurztraminer, the grapefruit/rose flavours might match well with Seville orange and cumin.

                    2. Oh that does sound marvelous!

                      I would have been willing to try a nice fruit forward New World Pinot Noir, maybe that Chilean Cono Sur Pinot? Or something from California? I'm thinking Au Bon Climat. I like Pinot Noir with roast chicken, although I must say I don't know how the cumin would interact with the mix...

                      1 Reply
                      1. re: moh

                        the wines by Solar de Randez, out of Rioja, all show a distinct orange rind note as well as red fruits and spices. The crianza has a brightness to it's acidity that would match the boldness of the flavors, but a riper tannin that wouldn't overwhelm the chicken.

                      2. A sweetish red wine. Sounds like some of the classic Georgian reds would go wonderfully, but you'll probably find it impossible to lay your hands on them sadly.

                        1. Happened to be speaking to François Chartier earlier today and I put the pairing question to him. Chartier is probably Quebec's and maybe Canada's top sommelier, the winner of Sopexa's world's best sommelier for French wine and spirits award in 1994 and the bronze medal in the Association internationale des sommeliers' world's top sommelier competition in 1995 among other awards, and the author of several books, including a popular wine pairing guide. He's currently conducting research into "molecular" food and wine pairing (by analogy to molecular gastronomy) with input from oenologists, sommeliers and chefs including Ferran Adrià and Juli Soler.

                          After pointing out that he hadn't tasted the dish and so was going by my description, he addressed the question as follows (note that I'm working from memory and may not have kept all the details straight). The dish lends itself to white or red wines. The main factors that need to be taken into account are the oranges and the cumin. Despite their sourness, the oranges also provide sugar (whether perceived or not), one of the reasons the skin turns so brown. Cumin -- along with caraway, celery seed, fennel, dill, anise, coriander and other herbs/spices -- is a member of the carrot family and, as such, has volatile anisey notes (also shared by basil and tarragon). Many whites work well with this flavour family, including Sauvignon Blanc, Falanghina and Riesling. The orange would push him toward Riesling but the sugar and dark flavours rule out low-alcohol wines, and the perceived dryness argues against off-dry or sweeter ones. So, for white: a grand cru Riesling from Alsace or similar wine from Austria. For the red, the requirements are vigorous fruit, good acidity and, to handle the sugar, lowish tannins and highish alcohol. Oak would balance the browned, caramelly flavours. His idea here was a New World Pinot Noir that clocked in at around 14% abv.

                          FWIW, for a late-night snack last night, I made a simple salad of mesclun, Lebanese cukes, red cubanelle peppers, Bermuda onion and all the meat I could harvest from the carcass (so with a high proportion of cumin-encrusted skin), dressed with a vinaigrette made from navel orange juice, a splash of sherry vinegar, a dab of Dijon mustard, some chopped fresh majoram and olive oil. With it I drank Rainer Wess's lovely 2005 Wachauer Riesling (quite dry, 12% abv). Not a bad pairing at all, though I still have trouble imagining it with the fresh from the oven bird.

                          Obviously I'm going to have to make this dish again -- and open several bottles -- before Seville orange season ends. Anyone who wants to join in the fun and add their feedback is welcome to do so. The basic recipe (Citrus and Cumin-Rubbed Chicken) comes from a Bobby Flay profile that appeared in the January 15, 2003 issue of the New York Times. http://query.nytimes.com/gst/fullpage...

                          This time around I used two Seville oranges and one lime. Since my bird ended up being too big for the Dutch oven I've previously used in lieu of a stovetop-safe roasting pan, I skipped the stovetop browning and roasted it at 450ºF for 10 minutes breast up and 10 minutes breast down. I drizzled the backside of the bird with a little olive oil, sprinkled on a little more cumin and roasted for 30 minutes at 400ºF before turning the bird breast side up, drizzling with oil, sprinkling with cumin and roasting for another half hour. It was the best version ever, a fact I attribute above all to the bitter oranges.

                          1 Reply
                          1. re: carswell

                            Very nice report, with descriptive specifics. Love the sommelier analysis.

                            I'm-a thinkin' I'm going to chase down this Bobby Flay recipe. The Pinot Noir figures, of course, how could I forget?? -- Duck a la Orange is a quintesstial Pinot dish, at least in my experience. Thanks again.

                          2. Inspired by the wonderful suggestions and the yumminess of the recipe description, Carswell and I decided to perform an experiment in food- and wine matching. Let me start by saying that Carswell is a fabulous cook! And a great food sourcer, the organic chicken, freshly ground cumin and Seville oranges were quite remarkable.

                            Dinner consisted of an Alsatian onion tart as an appetizer, and the chicken as a main with sautéed Jerusalem artichokes as a starch. Green beans were boiled, and carrots steamed, and both were tossed with copious amounts of butter and sea salt. Dessert: the ever-beloved Chocolate Chai cake from Cocoa Locale, our favorite cake shop.

                            As mentioned before, the chicken sauce is quite dark and caramelized, and the skin develops a remarkable cumin/citrus scented crust during roasting. The Seville orange gives the whole dish a depth and sophistication that could not be created with regular oranges, a truly alluring combination with freshly ground cumin!

                            As there were only 3 diners, we decided to try only three wines.

                            1. Chateau Smith-Haut-Lafitte 2000. We did not have the 2004 vintage recommended by Maria Lorraine. We started with this as our cooking wine (yes I know, quite decadent!!!). It was full in the mouth, but still had a bright acidity. For me, the flavour of apples and citrus predominated… with an elusive whiff of Seville orange! When paired with the chicken, it matched well, but not perfectly. The wine was a bit too austere when matched with the cumin and citrus flavours, and developed a slightly bitter taste. An intellectual choice, not a heart-stopping experience.

                            2. Leon Beyer Cuvee des Comptes d’Egiusheim Riesling 1996. A nicely aged Riesling with a touch of residual sugar and spiced honey notes, as well apricots. This was my favorite choice of the evening. When paired with the chicken, the apricot and honey notes teamed up with the cumin to explode in your mouth! The residual sugar balanced the tart Seville orange flavours beautifully. I wanted to combine the chicken with this wine over and over again! The wine also went well with the onion tart, essentially a quiche made with sautéed onions and bacon.

                            3. Le Clos Jordanne Claystone Terrace Pinot Noir 2004. Light ruby colour, raspberry and red currant fruit, very smooth and elegant tannins, and that lovely earthy quality of all fine Pinot Noirs. Very balanced wine. This wine also went beautifully with the chicken. The fruit in the wine matched well with the cumin, and the tannins were smooth and did not overpower the chicken.

                            In general we felt that the wine needed a significant amount of fruit to match the cumin and the tart citrus. The Riesling and the Pinot complemented the chicken beautifully, creating a perfectly balanced wine-food synergy. The experience was truly hedonistic.

                            What a great experiment! Carswell will continue experiments as long as Seville oranges are available. Astoundingly, we managed to polish off all three bottles at a very leisurely pace. I encourage others to try this recipe, it is really delicious, and perfect when it's cold and unpleasant outside.

                            12 Replies
                            1. re: moh

                              Very nice report. Sorry the Smith Haut Lafite didn't fill the bill, but I'm happy the Riesling and the Pinot worked so well. Once again, it's quite difficult to discern the overall intensity of flavors in a dish in absentia. Yet another example of that is the freshly ground cumin -- it will assert itself in the dish, and skew the pairing (I agree) more towards Riesling.

                              And I haven no doubt that Carswell is an amazing cook. No doubt at all.

                              Sounds like a wonderful experiment with vivid flavors. Wish I could have been there!

                              1. re: maria lorraine

                                If we had just been drinking the Smith Haut Lafitte, I think we would have been very pleased, as it went reasonably well with the chicken. The difference between it and the other two wines came down to intellectual vs. hedonistic. The Smith Haut Lafitte was a lovely wine, and it was quite fun to see how the citrus notes of the chicken brought out the citrus in the wine. But in the end, our stomaches were won over by the sheer hedonism of the other two wines in combination with the chicken. But I am sure there would be some who might prefer the Smith Haut Lafitte, and I think it may be a matter of personal preference.

                                1. re: maria lorraine

                                  No need to apologize about the SHL recco, maria. The wine was a treat (thanks again, moh!) and definitely had the Seville orange flavour (dried peel and a little pith) you referred to, especially on the finish. It made for a deluxe aperitif and, at table, a thinking person's match. What was surprising about the more obvious Riesling and Pinot matches was how the cumin, orange and brown savour brought out their fruit and sweetness. As the SHL is a drier, more severe wine with less buxom fruit, it didn't work on that immediate level but had us thinking about why as well as about the ways it did work (acid, flavours, structure). Still, one of the lessons I took away from this experiment was that a more beguiling wine is a better match for the dish than an austere one, which is why I'm glad that moh picked the beguiling 1996 Comte d'Eguisheim and not the other Riesling I'd brought, Trimbach's impressive but austere 1999 Cuvée Frédéric-Émile. At the same time, we both felt that while the Alsatian was stellar with the dish, a German Riesling (a few of the more powerful Trockens possibly excepted), even the most beguiling, wouldn't have had the necessary oomph.

                                  Don't have much else to add to moh's excellent notes, at least about the pairings. However, I was surprised at how the Clos Jordanne Claystone Terrace had evolved away from the New World and toward Burgundy. (Le Clos Jordanne is a spare-no-expense joint venture between Canada's Vincor and Burgundy's Boisset family; 2004 was their first marketed vintage.) While that may have made it less than ideal for putting François Chartier's hypothesis to the test, it was a pleasure to drink, easily the best Canadian Pinot Noir I've encountered.

                                  I'd also add that when making the bird, skipping the stovetop browning step and roasting all the way, as described above, gives the best results, including a beautifully browned and wonderfully crisp and cumin-flecked skin.

                                2. re: moh

                                  As I mentioned from the get-go, back on Jan. 31:

                                  "........for me the most no-brainer wine here is probably riesling... around kabinett. Great with chicken, great with your spices, great with fruit notes in general..."

                                  Once you see cumin, fruit, and chicken in the dish it's all over... riesling is probably going to be the wine to beat.

                                  Your example is an excellent illustration of "when in doubt reach for riesling"... it's probably the single-most food friendly varietal in the world. That's probably why there's so much of it planted.

                                  1. re: Chicago Mike

                                    Yup, the riesling was great! I do agree it goes great with so many foods.

                                    But I am surprised by your statement "That's probably why there's so much of it planted." I hope you're right, as I am a huge fan of riesling. But my understanding is that there are other varietals that are far more common than riesling, except perhaps in Germany and maybe Austria. Of course there is the ubiquitous Chardonnay, but even Sauvignon Blanc seems to be more prevalent.

                                    1. re: moh

                                      it's planted all over... abundant in california, washington state, australia...

                                      1. re: Chicago Mike

                                        I realize it is planted in many different places, but it just seems that there are many more Chardonnays, Sauvignon Blancs, etc. In terms of number of wines produced, and sheer tonnage of grapes, I would be surprised that it would outnumber these other varietals. Still, it seems that it is getting easier to find rieslings, which is encouraging.

                                    2. re: Chicago Mike

                                      Yes, though you later revised it to a spätlese. And Chartier specifically warned against a low-alcohol, sweet wine (the Beyer had a hint of residual sugar but only enough to round it out). And if memory serves (oh, the haze!), both moh and I agreed that he was right, that a kabinett or spätlese wouldn't have worked or worked as well.

                                      I also wasn't quite as "slam dunk" about the Riesling as moh, found the Clos Jordanne as enjoyable a match as the Beyer.

                                      1. re: carswell

                                        On my original post I most highly recommended "around kabinett", which obviously would include spatlese... Further, the exact mention of spatlese was as follows: " ...if the overall flavor tends to the dramatic then I might move up to spatlese here..." i.e. if we have dramatic levels of cumin and fruit...

                                        Note MIGHT move up to spatlese.... at least quote me right.

                                        And to this point we see nothing in the recipe OR in the actual tasting notes that would indicate that kabinett wouldn't match superbly with this dish or that spatlese wouldn't match with a dramatic version of it because...

                                        When we read the unvarnished food & wine tasting comments ....

                                        Quoting Moh: "...When paired with the chicken, the apricot and honey notes teamed up with the cumin to explode in your mouth! The residual sugar balanced the tart Seville orange flavours beautifully...

                                        Note that Moh attributes the effectiveness of the pairing NOT to "dryness" or "higher alcohol" as you extol..... but to "apricot and honey notes", and to "residual sugar" resulting in "exploding flavors", .... which indicates that if anything, residual sugar and honey notes, within reasonable limits, are VIRTUES, not drawbacks to this cuisine... This of course comes as no surprise because residual sugar and honey notes are precisely those nuances that consistently blend with both cumin and fruit, tart or otherwise.

                                        It seems as though your palate prefers the drier connection while Moh may prefer the RELATIVELY sweeter connection... not surprisingly I might find kabinett even more interesting... we're talking about adjacent ripeness on the scale, not polar opposites here.

                                        1. re: Chicago Mike

                                          «And to this point we see nothing in the recipe OR in the actual tasting notes that would indicate that kabinett wouldn't match superbly with this dish or that spatlese wouldn't match with a dramatic version of it»

                                          Wrong. "At the same time, we both felt that while the Alsatian was stellar with the dish, a German Riesling (a few of the more powerful Trockens possibly excepted), even the most beguiling, wouldn't have had the necessary oomph." www.chowhound.com/topics/484743#3390986

                                          On the one had we have you, with no experience of the dish, who claims a low-alcohol, sweet-tending German Riesling will work. On the other hand, we have a world-class sommelier, whose recommendations were absolutely spot on, and two people who have actually tasted the dish with, in one case, three and, in the other case, seven wines, all of whom -- including moh -- agree that a low-alcohol, sweet-tending German Riesling probably wouldn't work or work as well. You want to insist your opinion trumps ours? Be my guest.

                                          1. re: carswell

                                            Since when did I "insist my opinion trumps yours".... ??

                                            You speak of this dish as though "you had to be there" as though it's so impossible to understand.... chicken, cumin, and fruit.... what is so baffling about that ?

                                            I took one look at that recipe and pointed to riesling INSTANTLY....

                                            And the fact is I was the only poster to do so prior to this meal.

                                            The early recommendations were for: Semillon, Corsican reds, muscat, chenin blanc, white meritage, Rose, Rioja, Carignan, Vouvray, Alvaro, Chianti, Ribera, Muga, Albarino, Georgian Reds, Pinot Noir even ....

                                            .... but only ONE RECO for riesling... from Chicago Mike..... Then off-board we have "a world class sommelier" also with a riesling reco... I like that company!

                                            Whether it be a halb-trocken, a kabinett, a spat....the fact is that ALL of this wine is riesling... and it's all on a ripeness spectrum. I've personally never found a dish that may "center" towards one point of the spectrum that does not match ADJACENT points per the palates of some of the diners at the meal and this is from many dozens such meals including horizontals I've hosted.

                                            You say that moh "agrees that a sweet-tending riesling wouldn't work"... yet that' just flies in the face of mohs actual unvarnished food & wine comments which extol "honey and apricot" and "residual sugar" as being the keys to this matchup.... not high alcohol and low sugar which you say your palate prefers...

                                            While I never challenged your palate preference for lower resid sugars, a kabinett is hardly high resid sugar by anyone's standards and I am 100% confident that if you served this drier alsatian and a kab horizontally with this dish exactly as you have prepared it to a dozen diners, you would find various diners preferring each of those wines.... Do you disagree with this based on your experience with riesling ?? Of course it's fine if you do, but IMO that's just the reality of the human palate spectrum and this varietal.

                                      2. re: Chicago Mike

                                        ---it's probably the single-most food friendly varietal in the world. That's probably why there's so much of it planted.

                                        I don't disagree that riesling is extremely food friendly, but I'm pretty sure that's not why there's so much of it planted. Most of it is due to its resistance to cold weather and its ability to thrive in the colder regions where other grapes may not (Germany, Canada, NY). Another reason that I suspect, though I have no basis for it, is a winemaker's ability to produce quality riesling without the use of oak barrels, which factors into lower production costs.

                                    3. Hi all,

                                      I have been a long time lurker on this board and I want to say thank you to all the experts to take the time to give advice on these boards. I can honestly say that you all have helped me expand my wine knowledge over the past year - especially about white wines, which I only discovered about a year ago that I love (always been a red wine lover).

                                      That being said...I made this dish last night for V-day (few changes- no Seville oranges at WF so used blood oranges instead, cut up the bird into serving pieces to reduce cooking time, etc.) and for the first time tried a Riesling from Alsace - it was a revelation. Who knew riesling could taste like that??? (Besides all of you who recommended the pairing of course.)

                                      Overall,it was a successful night and the bf and I have a new favorite dish/wine type - I can't wait to try the dish again when i have more time to deal with a whole bird.

                                      Thanks again and keep the advice coming!

                                      4 Replies
                                      1. re: EmBrooks

                                        Hi Em.... It would be interesting to know which riesling you had with this dish.

                                        Your post just further illustrates the incredible spectrum of this varietal. Ffrom dry to incredibly sweet and concentrated and everything in between, plus the specific styles and characteristics of the various regions in which it's grown.

                                        To that I'd say I'm one of the very few (maybe the only) fan of California and Washington rieslings on the board. Yes, they're different than their european counterparts, but can be extremely food friendly and very worthwhile considering their ridiculously low prices.

                                        One of the most impressive wines I've ever had was the Grand Prize winner of the wine competition at the California State Fair of... I believe it was 1996... out of over 2,000 wines entered, this single bottle was best of the best.... a $6.00 bottle of Fetzer riesling !! I bought all I could... tasted like ambrosia and just knocked people out at every BYOB I ever brought it to. That just goes to show this varietal can be made into incredible wines all over the world.

                                        1. re: Chicago Mike

                                          "To that I'd say I'm one of the very few (maybe the only) fan of California and Washington rieslings on the board. "

                                          I have seen quite a few people recommending the Chateau Ste. Michelle Eroica Riesling from Washington on this board, and quite enthusiastically! So you are not completely alone :)

                                          EmBrooks, so glad that dish worked out for you and made a nice Valentine's dinner. I encourage you to try it with the Pinot Noir as well! I have been raving about this dish to friends, and so will certainly have to make it again soon, I only hope it turns out half as well as your and Carswell's version...

                                          1. re: Chicago Mike

                                            It was Gentil "Hugel" Alsace 2005. I definitely want to try the dish again, so I will have to open a pinot next time.

                                            Thanks again.

                                            1. re: EmBrooks

                                              The Hugel Gentil is one of my favorite under $20 Alsatian wines! It's a real go-to wine, I find it matches well with many foods, and it is delicious. Very good quality price ratio, IMO. Thanks! I'll try it next time. I could totally see it working with this dish.

                                        2. I know that this is a wine board, but as food becomes more and more "non-traditional" I think that we might want to consider other beverages as options for pairing. I suggest that we try and include other beverages with complex flavor like beer or even tea and coffee. Here is table that I found for coffee pairing and you'll notice that at least a few of the pairings are with savory dishes (i.e.: Thai curry soup with lemongrass with Ethiopean coffee). http://www.foodtv.ca/content/entertai...

                                          Just a thought.

                                          1. This dish sounds great.

                                            At any restaurant, the sommelier will try the finished dish, and then pair it. The home cook could do the same, before popping a bottle.

                                            BUT of course we can all have fun pairing it without tasting it. Best comment was Maria Lorraine, who wrote "when the roasting turned the skin quite dark, and the sauce became mahagony, further reduced and concentrated, then the dish's flavors increased in intensity such that it sent the pairing into the red zone."

                                            My first thought was red too. With all the roasting and browning, the cumin would mellow, the garlic would mellow, the oranges would mellow. I know this is VERY basic but:

                                            Muted, mellow, deep flavors have a profound interaction with red wine.

                                            Spicy/sharp flavors with white.