Pinot Noir and Simple Roasted Chicken
2009 and 2010 have been stellar years for California Pinot Noir and I have enjoyed these past two vintages more than any other Pinot I have ever tasted from the region. We have been able to procure some pretty awesome wines from both vintages and with the arrival of cool autumn weather, the timing couldn't be better - Fall is the perfect season to spend time sitting around the table with friends and famly, enjoying robust red wines and hearty dinners.
Last week, I opened a bottle of Arista Pinot Noir Sonoma Coast 2010, which I knew I wanted to pair with one of my favorite recipes. Arista is committed to sustainable farming, and owns some of the top Pinot Noir vineyards in Sonoma. They work closely with local growers that share the same philosophy to create this Pinot Noir, which is blend of grapes from different vineyards within Sonoma. The wine is defined by its refreshing acidity and floral aromatics, making it an ideal candidate to pair with food. It has flavors of raspberry, wild cherry, and some baking spices, a full mouth-feel and integrated tannins with aromas of light smoke and cocoa. Only 850 cases have been produced, and as this month's featured recipe pairing, we're offering 15% off! This is a great wine at $28.04/bottle
I made one of my all-time favorite things to cook -- simple roasted chicken. One of the best tricks I have discovered is that if you line the roasting pan with a blend of mushrooms and leeks. It makes an easy and delicious sauce to accompany the chicken, and allows a red wine to pair a little nicer with the white meat.
Whole Chicken Roaster (5-6lbs.)
Blend of Mushrooms (1lb.)
White of 1 Leek Cleaned and chopped
8 Sprigs of fresh Thyme
1. As always, pour yourself a glass of Pinot Noir
2. Pre-heat oven to 450ºF
3. Truss the chicken, by taking about 3’ of butchers twine and wrapping around the breast, keeping the wings tucked in, around the legs and tie
4. Season the breast liberally inside and out with salt and pepper
5. Rough chop mushrooms and scatter around the bottom of the roasting pan with the leeks and the thyme
6. Place the trussed bird atop the mushroom leek mixture
7. Place in oven and roast until the internal temperature reaches 160ºF (about 90 minutes) and allow the bird to rest for 20 minutes before carving.
8. Discard the thyme sprigs and serve with the formed sauce.