Wine on the Radio - May 4, 2004

Chicken and Wine Match Ups

Does it seem like you have chicken on your menu just about all the time? Well, there's a way to keep from getting "Over chickened" . . . start with the wine.

Here are seven ways for seven days to keep that chicken from getting boring.

• Bake a couple of split breasts with a sprinkle of fresh herbs and pop open your favorite chardonnay.

• Or sauté some boneless cuts with lemon, white wine and capers then sip a lush Viognier.

• When you baste your chicken with barbecue sauce, have a jammy California Zinfandel nearby.

• And when it's a cut up bird simmering with carrots, onions and potatoes an Australian Shiraz adds a dash of spice.

• How about Thai chicken curry? Pop that Riesling!

• And for chicken salad there's nothing better than crispy sauvignon Blanc.

• But when the grill is smokin' and the chicken sizzlin', let the merlot take over.

Just start with the wine you like and you won't get over chickened!

Pop the cork™.

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