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Pairing for stuffed chicken breasts?

scrappydog Jul 13, 2008 11:23 AM

Stuffing will be primarily spinach and ricotta. Any suggestions?

(Just found out there will be some mushrooms also.)

  1. maria lorraine Jul 16, 2008 12:12 AM

    Pinot Gris: Oregon, Washington, Alsatian. Gavi. Dry Riesling.

    Ricotta has a subtle flavor. It's more like dairy than cheese -- neutral, without much presence, like tofu. The other flavors in the dish aren't assertive either -- chicken, spinach, some mushrooms -- and the intensity of the wine should match that.

    There's a chance that a big buttery Chard will erase some of the dish's subtleties. Chardonnay is wonderful with lobster, shellfish, scallops, buttery mashed potatoes, mushroom-dominant dishes, et cetera et cetera...but those dishes are rounder, fuller, more intense.

    An unbuttery chardonnay would work better, IMO. I'd choose something leaner than a butterball, with a touch of citrus. Something with liveliness and good acid that sang to the spinach a bit.

    Also: Gruner Veltliner, White Bordeaux.

    1 Reply
    1. re: maria lorraine
      whiner Jul 16, 2008 04:50 AM

      Maria, you and I are of similar mind (note my reccs above!)

      I've loved many Parkerized CA Chards. I just wouldn't pair them with this dish.

    2. c
      Chicago Mike Jul 13, 2008 11:23 PM

      With the cheese and spinach, first choice for me is Chardonnay....

      5 Replies
      1. re: Chicago Mike
        chickstein Jul 14, 2008 05:55 AM

        I agree. That was the first thing that came to my mind.

        1. re: chickstein
          jpc8015 Jul 14, 2008 09:35 AM

          I concur with the Chardonnay. Try to find a buttery one.

          1. re: jpc8015
            Chicago Mike Jul 14, 2008 10:27 PM

            AT LAST! Someone (like me) who doesn't mind a buttery chardonnay :) Cheers.

            1. re: Chicago Mike
              chickstein Jul 15, 2008 05:21 AM

              You are not alone! There is a whole secret society of rich, buttery chardonnay lovers. If you would like I can teach you the secret handshake. ;-)

              1. re: chickstein
                Chicago Mike Jul 15, 2008 11:30 PM

                yes... we are the "illuminati" or "secret skull and bones society" of the wine world...

                I don't have a drinking problem....

      2. b
        Brad Ballinger Jul 13, 2008 07:41 PM

        Dry Alsatian Pinot Gris. Or Greco di Tufo.

        1. w
          whiner Jul 13, 2008 02:02 PM

          Champagne, Prosecco, Fuller-bodied but drier Riesling, Dry Alsatian (Tokay) Pinot Gris, Soave, Arneis, almost anything high quality with light or no oak treatment from Friuli or Alto Adige...

          1. b
            bubbles4me Jul 13, 2008 11:27 AM

            I would drink Prosecco or Lugana with that.

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