Posts Tagged ‘Beer Brined Chicken’

If you have visited my blog you’ll know I also have a passion for wine.  In the past I’ve given you a few recommendations however this is all about to change.   My dear friend and sommelier, MaryFrances, will now contribute to Tales From My Plate!

I am very excited to be able to share her extensive wine knowledge with you therefore you will find a new category has been added, Wine Pairings.   Each dish will be paired with a recommendation (or two if she’s ambitious!)

We hope you enjoy the new addition!

Sadly, the final days of summer are quickly evaporating.    I have to admit it has been an awesome summer.  Before the fall descends I want to introduce you to brining. A brine is essentially a heavily salted liquid mixture infused with spices and is a technique used to tenderize and impart moisture and flavor into meat, poultry and fish.

Although it may not seem logical to submerge a whole chicken or rack of pork in a cold liquid, brining is a magnificent way to take your cooking to the next level without investing a fortune in cooking lessons.

There are a number of different recipes for brines dependent on what flavors or meat you want to cook with.  I will share a few during September to get your creative juices going 😉

You’ll need to prepare the brine a day in advance to cool it sufficiently.  In the morning, butterfly the chicken and submerge in the brine.  I’ll continue to share my love of brining throughout September and October.

Continue for recipe for Beer Brined Chicken and a glass (or 2?) of fabulously paired wines.

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To warm my very old world heart…
I imagine a rather rustic red with soft round tannins and dark fresh fruit red to pair with this spicy chicken dish with full flavored veggie ensemble.

I pick two versions of the varietal of Gamay from France.
Clos del’Elu: Indigene 2011, 12% abv. is a 50/50 Gamay/Grolleau blend.

The bright violet color leads us gently into a palate of round mellow tannins, inspired by medium fresh acidity just enough to open and compliment the spices in the meal.
 The palate of rustic stemmy stick and earth, wrapped in a furry leather coat opens up a bright juicy pomegranate-cherry, dark raspberry fruit. A most interesting sip, mingling the food and wine palate with balance.

For a more traditional expression of Gamay (and better!) of juicy dark raspberry, sappy strawberry vibrancy try
 Domaine Robert Serol, Les Originelles, 2011, 12% abv 100% Gamay.
Here we find the identity crisis of the part Loire, northeast of Beaujolais region of Cote Roannaise, France. The typical fresh vibrant dark fruit so lovely, yet not in your face, smooth and soft sip after sip ( after sip ) with this spicy fresh meal.

Serve both these Gamay`s slightly chilled.

This Old World/ New World Canadian gal looks to the Okanagan region, of British Columbia in Western Canada to offer a white selection.

Going directly to Desert Hills’s exclusive Okanagan Valley, Osoyoos vineyard offering of the old world turned new version of Viogner, 13.3% abv.

This full, fat, fragrant, fresh and forward white is a crisp mouth full of apricot, lime and honeysuckle blossom absolutely scrumptious with full yet round acidity inspiring true delight in this spicy mixture of flavors in this meal.

Lastly, for those invited over to the feast who don`t prefer the wine, try Pinkers Organic unfiltered Wheat Ale from Germany for a palate cleansing, spice reducing lemon peel, bubble-gummy refreshment of effervescent tanginess.

MaryFrances, Sommelier

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