Many people are a bit intimidated at the thought of matching food with wine, especially when faced with the wide selection available at a shop, store, or online. For almost three years I wrote a food and wine column for a
I’m no expert, by any means, but local wine shop owners are, and they are happy
to give advice and suggestions. New Hampshire
The old rule of red wine with beef and white wine with chicken and fish is a good place to start, but it doesn’t always hold true. The key is balance. The wine you choose should not overpower the food, and vice versa. For example, a heavy red wine would completely overwhelm a lovely piece of fish or a lightly seasoned chicken dish. And a crisp white wine would be wasted if served with robust roast beef.
Another good tip is to match the dish’s country of origin with a wine from that same country. For example, Italian foods go nicely with Italian wines, and so on.
I typically drink red wines—Pinot Noir,
and Cabernet Sauvignon. However, my favorite white variety is an Italian Pinot
Grigio, a light, dry, crisp wine with a hint of citrus. It pairs well with seafood,
creamy pasta dishes, and one of my favorite recipes, Chicken Florentine, both
as an ingredient and as the meal’s beverage-of-choice. Shiraz
Chicken Florentine is an elegant dish thanks to its lovely wine and cream sauce flavored with shallots and garlic. However, it is also easy to prepare! I’ve made it many times as a weeknight dinner. Traditionally, the chicken is served of a bed of sauteed spinach, but I’ve also served it with buttered noodles for those who aren’t fans of Popeye’s favorite vegetable.
Adapted from a Food Network recipe from Giada De Laurentis
18 ounces fresh baby spinach3 tablespoons unsalted butter
3 tablespoons olive oil
4 boneless skinless chicken breasts
Salt and freshly ground black pepper
Flour, for dredging
1 large shallot, thinly sliced
2 garlic cloves, chopped
1 1/2 cup dry white wine (I used Pinot Grigio.)
1 cup heavy cream
1 tablespoon chopped fresh Italian parsley, plus more for garnish
In a large skillet over medium heat, place 1 tablespoon each of the butter and olive oil. Once the butter is melted, saute the baby spinach until just wilted and tender. Place into a small bowl and cover with foil to keep warm.
Sprinkle the chicken breasts with salt and pepper, and then dredge in the flour to lightly coat. Shake off the excess flour. In the same skillet, add another 1 tablespoon each of butter and olive oil until the butter melts. Add the chicken and cook until brown, about 5 minutes per side. Place the chicken on a plate and cover with foil to stay warm.
Continuing in the same skillet, melt the remaining butter and olive oil. Add the shallots and garlic and saute until the shallots are translucent, about 1 minute. Pour in the wine, stirring to scrape up the brown bits in the pan, and bring to a boil. Simmer until the liquid has reduced by half, about 3 minutes. Add the cream and continue to boil until the sauce reduced by half again, about another 3 minutes. Add the parsley, plus salt and pepper to taste. Return the chicken to the skillet, turning to coat in the sauce.
To plate, place a mound of the spinach in the center of each plate. Place a chicken breast on top of the spinach and then spoon sauce over the top. Garnish with a bit of chopped parsley.
Be sure to join us at for our #SundaySupper Chat with @schlossiwines. Follow along on twitter by using hashtag #SundaySupper or using Tweetchat. And check out our #sundaysupper pinterest board.
We have a special discount for all participants: Free Shipping when you join The Wine Club by Schlossadler Wines! Use code FFSS1. The next Shipment is October 2012 and features Halloween Day Ghostly Whites, Haunted Red for all friendly spirits everywhere.
Below is a talented group of Sunday Supper bloggers with wine-food dishes to share. This first group paired wines from the Schlossadler Wine Club:
- A Midsummer’s Picnic w/ Wine by GirliChef
- Shrimp Scampi with Homemade Garlic Toast by Big Bears Wife
- Jerk Turkey Burgers with Mango Slaw by ENOFYLZ
- Wine & Dine with Schlossadler International Wine Club by Wine Everyday
- Elegant Pot Roast by Daily Dish Recipes
- Chicken with Feta and Sundried Tomatoes + Apple Crisp by Hezzi-D’s Books and Cooks
- Shepherd’s Pie with Red Wine Mushroom Gravy by Juanita’s Cocina
- Pork Piccatta by Family Foodie
- Shrimp Skagen Salad in Avocado Halves by Tora’s Real Food
- Shrimp Salad With Lemon Tarragon Dressing by Magnolia Days
- Red, White and Cordon Bleu by Cindy’s Recipes and Writings
- Chicken Florentine by There and Back Again
- Penne Rigate with a White Ragu Sauce by Momma’s Meals
- Moules a la Provencale by The Girl in the Little Red Kitchen
- Delicious BBQ Ribs by Pippi’s in the Kitchen Again
- Chicken and Mushroom Chicken Piccata by Small Wallet Big Appetite
- Ginger Roast Chicken with Red Wine Plum Sauce by Sue’s Nutrition Buzz
- Beef Stroganoff by From Fast Food to Fresh Food
- Strawberry-Pink Champagne Sorbet by The Messy Baker Blog
- Italian Style Baby Back Ribs by Cooking Underwriter
- Muscat and Raspberry Cake by Happy Baking Days
- Pretty in Pink Champagne Macarons by Crispy Bits & Burnt Ends
- Late Harvest Citrus Cake by Vintage Kitchen Note
- Roasted Sausages with Grapes by Comfy Cuisine