Menu/wine suggestions

[Randy Caparoso]

Another great choice, Bucko! That would be a Savennieres "Clos du Papillon" made by Baumard, which is always bone dry but with suggestions of fruitiness in honeyed, melony fragrance and flavor, with minerally underpinnings.

Savennieres is not quite as "tropical" as Riesling or even Chardonnay, but I have the feeling that it could very well do the trick. But to be safe, another good alternative in such a Loire style wine might be a demi-sec ("half dry" in French) Vouvray such as the "Le Haut Lieu" by Huet. There's a little more fruitiness in a Vouvray, and it's also less severely, steely dry than Savennieres -- so the match with the hen in the honey citrus sauce would be more of a guarantee.

Come to think of it, this would be a good dish for good old fashioned California Chenin Blanc as well. I'm sure that few of us would think of it since Chenin Blanc has been so unhip for so many years now. I remember the days (mid '70s) when it was practically our best selling wine in restaurants! Although you can't blame them, it's a terrible thing (for the varietal) that big time specialists like Robert Mondavi and Mirassou took their's out of national distribution. Pine Ridge, however, still makes a lovely, widely available demi-sec style that would go great with the hen. Dry Chenin Blancs by producers like Chappellet and Chalone, however, would be like the Savennieres -- okay for the hen, but a tad unfruity for the sauce.

[This message has been edited by Randy Caparoso (edited 11-15-1999).]