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Wine Pairing Suggestions for Calabrian Brick Chicken

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mariewenzel Apr 25, 2013 08:42 PM

Any ideas for this menu? I was thinking a dry rose. So frustrating
that wine pairing was not mentioned in Sunset article.

http://www.sunset.com/food-wine/techn...

Calabrian Brick Chicken
Sides: Kalamata olive pesto potatos
Grilled vegetables (zucchini, tomatoes, red onion, etc)

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  1. t
    TombstoneShadow RE: mariewenzel Apr 25, 2013 09:05 PM

    Riesling (around kabinett), or gewurztraminer you just cannot miss with this dish.

    I'd also try chardonnay but the chilies have me backing away from it. Riesling and gewurztraminer love chilies, love char, love grilling, not to mention love chicken... that's the no-brainer way to go here.

    Please report back.

    1 Reply
    1. re: TombstoneShadow
      d
      DanielLP RE: TombstoneShadow May 8, 2013 01:19 PM

      Agree with T Shadow -
      We love spicy and German Kabinett pairs very well. Here is one we like a lot:
      http://www.drloosen.com/blog/?cat=198

    2. b
      BigWoodenSpoon RE: mariewenzel Apr 25, 2013 09:08 PM

      That sounds like a good idea. A Bandol would be nice, but they can be pricey. Perhaps an Italian Rosato?

      1 Reply
      1. re: BigWoodenSpoon
        maria lorraine RE: BigWoodenSpoon Apr 26, 2013 12:07 AM

        A Rose would be great. Bandol, yes. A Rosato or rosado, or Cerusuolo.

      2. Robert Lauriston RE: mariewenzel Apr 26, 2013 12:02 PM

        That Calabrian chile paste is quite hot, so that will be pretty spicy. An everyday rosé would probably be good, especially with the rest of the menu.

        Any simple, fresh, fruity Italian white would probably work well, too. Antinori Santa Cristina Umbria bianco, Falanghina, Inzolia, Pigato, a fruity Vermentino ...

        1. b
          bob96 RE: mariewenzel May 7, 2013 06:25 PM

          There's nothing especially Calabrian about pollo al mattone (except that Chiarello deems it so), especially given the absence of pepe rosso, the crushed dried hot red peppers that are the bloodstream of Calabrian cooking. That said, a Ciro rosso or bianco from Librabndi or a Savuto or Scavigna for Odoardo will lovingly bring Calabrese wines into the match.

          1 Reply
          1. re: bob96
            Robert Lauriston RE: bob96 May 8, 2013 09:03 AM

            Read the recipe again. It calls for a tablespoon of Calabrian chile paste, which is very hot and sour. That much chile paste for one chicken I think would dominate the finished dish.

            http://www.myrecipes.com/recipe/calab...

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