Filed under: Mad Picks | Wine, Beer, & Spirits
@McCluresPickles recently asked, “Alright, you wine people, what would you serve with Chicken Fricassee, made with our brine?”
Our Wine Sommelier, was quick to respond:
“I’d go with a drier Riesling like Dr. Burklin Wolf Estate 2008 from Germany that has plenty of fruit and bright acidity than would be a nice counterpoint to the dishes salty richness.
An option closer to home that would also work is the 2007 Mercer Pinot Gris from Washington that has a kiss of honeyed sweetness and a creamy palate that would meld right into the dish.”
And now you know exactly what to make for dinner.