I’m working through all the old frozen meat in my freezer, and pairing wines with them as a fun little culinary challenge.
This week was 2-3 pounds of chicken breast.
My chosen pairing was a bottle of Produttori’s basic Barbaresco from 2021 over two days this weekend using a Coravin.
For day 1, I put a big chicken breast in the crock pot with shallots (also trying to clear from inventory), Dijon mustard, garlic, thyme, and juuust a splash of white wine balsamic. Then I put that over a truffle polenta with some old pancetta that I was also trying to clear from inventory. Wish I’d gotten pics of that meal, but was a bit chaotic so didn’t get the time to snap one.
For day 2, I made chicken parm sandwiches and added truffle. Wanted to frame a nice pic but ultimately only had time to snap this one… you see what I’m working with here lol
Anyway, the day 1 pairing was perfect. Not only was the combo S Tier but also cleared out a bunch of tricky items from inventory. Flawless victory (except for the missing pic). Day 2 less perfect but still can’t go too wrong with chicken parm sandwiches.
Tasting notes: day 1, I had cranberry. A little whiff of oak, but mostly just pure ocean spray cranberry. Super clean.
Day 2, I read the label and it said “black cherry and violet”. I didn’t even think violets smelled like anything, so whatever, didn’t get that one. But shamefully kind of started to come around from cranberry to black cherry. Crazy how the power of suggestion works.
Overall, I’d say this wine isn’t winning any medals but is an excellent example/primer to what Barbaresco is. I made the right choice for a freezer-clearout pairing.
Lastly: I defend my choice of decanter. Pyrex is thick and holds temperature well, which is wonderful when you decant at cellar temp then pour yourself a couple glasses from the decanter over the course of a dinner. Get on my level!
by papavino39