Ok this is my first wine “review” with food pairing. So bare with me. Didn’t do to well in high school with the grammar and such. More of a math geek. Also a big thanks to Lou for giving me this wine tasting / journal very nicely done helped me break down flavor and go through the wine step by step.
I knew what I was cooking and decided to pick a wine from my mini wine fridge (holds about 30 about 15 types of wine in it).
How I came across with wine was through the opimian wine society of Canada I'm a member and ordered this last year
Sous-Vide Free Range Chicken Breast glazed with Chestnut Honey, Bird eye Chili and Fresh Thyme (from my backyard) served with Israel Couscous; Carrot Scented (hints of brussel sprouts and tomatoes in it), and for veg (just because I should be healthy) wilted Swiss Chard [Champagne Vinegar, and no its not fizzy hah, Caramelized Onions and Garlic and Butter]
What I paired it with
Tua Tua Bay
Why Did I pick this wine you ask, well I didn’t want to drink red wine for dinner firstly I looked through all my wine saw some reds that could of went but really with the bird eye chili glaze (not really that spicy when I ate it) Chestnut Honey (has a medicinal taste can be over powering) and carrots (sweet duh!) I figured I nice NZ Sauv Blanc would work [Though the Alsatian Gewurtz was calling my name too btw and the Mini bottle of Champagne was looking mighty tasty]. I went with the Sauv Blanc.
The Wine First off
Clear with pale yellow / tinge of green colour very light.
The Nose med intensity had a sweet smell of Tropical fruit Guava I would say with touches of Grass/hay combination on the green side hints of Herbaceous’ness to it mixed with maybe a little of the methanol family (eucalyptus)
Taste of lime, pears, pineapple, grass meets wet dampiness? Crisp clean medium finish didn’t linger on and on but at the same time it lingers where you don’t want it to go on forever it has the right lingerness (mm got to love the English language add ‘ness to everything and it makes it sound just right) soft texture too
For the Pairing:
The big question you are all asking is did it pair?!?! Well with the swiss chard I thought it was perfect because the high vinegar content of it made me want to drink the wine because it just washed away that acid on your tongue in a good way. The Israel couscous was too mild and the wine did over power it think Israel Couscous “Macaroni and Cheese” minus the cheese hah. The chicken it did go with the sweetness/acid from the wine went nice with the sweetness/”spiciness” of the chicken remember chestnut honey is a funny thing can be Way to strong on certain items especially the one I have. It isn’t made for Granola and yogurt in the morning; it will put hair on your chest.
All and All A tasty meal, wish I had more Couscous it was a good comfort food, and the wine almost finished the bottle as I write this.