2007 Chalk Hill Estate Bottled Sauvignon Blanc paired with Baked Chicken and Winter Vegetables

2007 Estate Bottled Sauvignon Blanc from the Russian River Valley in Sonoma

The Chalk Hill 2007 Sauvignon Blanc captures the exotic, vibrant and bright fruit character of their estate-grown grapes.  The vineyard employs  rigorous practices, including leafing and cluster thinning, to achieve deliciously ripe clusters. Sauvignon Gris (an heirloom varietal) is a special addition to the nine Sauvignon Blanc clones grown on the estate.  Its ripe stone-fruit character along with weight and texture are a good match for the bright tropical and citrus character of the other Sauvignon Blanc clones.  A combination of 30-45% skin contact in press along with 100% barrel fermentation and sur lie aging with batonnage adds depth, complexity and richness to the 2007 Sauvignon Blanc.  Aromas of key lime pie, ripe green melon, white nectarine and pineapple echo its palate, round in texture yet refreshingly crisp.  This wine was made through noninvasive winemaking practices, without exposure to air and bottled unfined and unfiltered to preserve the intricate aromas and flavors of the Sauvginon Blanc grape.

This is a delicious wine paired with  Baked Chicken and Winter Vegetables:

Serves:  4,  1 to 2 pieces of chicken and ½ cup vegetables per serving – Serve this when you want to spend a little time preparing a dish and then sit back and relax while it bakes.  It’s great for a late supper after work or for a weekend dinner.

Ingredients:

2 ½ to 3 pound cut up chicken, skinned, all visible fat removed

4 to 6 small red potatoes, scrubbed and halved

4 large carrots, peeled and cut into 1-inch pieces

1 small acorn squash, quartered and seeded

1 medium onion or fresh fennel bulb, cut into 8 wedges

¼ cup water

¼ teaspoon salt

¼ teaspoon black pepper

Bottled low-fat chicken or turkey gravy (optional)

Directions:

Preheat oven to 375 degrees F.

Rinse chicken and pat dry.

Place in a 13×9x2 inch glass baking dish or 3-quart casserole.

Arrange potatoes, carrots, squash, and onion around chicken.

Pour water over chicken and vegetables.

Sprinkle with salt and pepper.

Cover dish or casserole tightly with foil and bake 1 ¼ to 1 ½ hours or until chicken and vegetables are tender.

If desired, heat gravy according to package directions and serve with chicken and vegetables.

Cook’s Tip:

Fennel is a creamy white or pale green vegetable of the carrot family.  Cooking fennel makes its licorice-like flavor more delicate and its celery-like texture softer.

Calories 433

Protein 40 g

Carbohydrate 49 g

Cholesterol 102 mg

Sodium 307 mg

Total Fat 9 g

  Saturated 3 g

  Polyunsaturated 2 g

  Monounsaturated 2 g

This is a wonderful winter time healthy dinner paired with a great wine for you.  From my table to your’s.

WineGuyMike

[Via http://winendinecvs.wordpress.com]

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