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.)
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...
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.