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Pam Reich Hopper's Recipe Blog

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Smoked Chicken Pasta Salad
gdfo July 24, 2014 at 02:27 pm
First choice for a wine to go with this might be hard to find. Ribiero& Ferrira Vinho TintoRead More Garrafiera from Portugal. The reason is that I would like the match of the smoked chicken and black olives and Feta cheese the the medium tannins and beautiful fruit of this wine. Odds are though that it is not in Atlanta. Another Portuguese wine that would go nicely is Caves Velhas Romeria, another red wine with just the texture and body for the smoke and olives and cheese. There is a real fine red wine from Fattoria Vitticcio that used to be here in Atlanta and probably still is. Their regular Chianti Classico would do just fine. It has just enough oak to work into the smoke and cheese and olives. They have a Chianti Classico Riserva that is outstanding. (aged, at least partially in American Oak. If someone made this dish and used a different cheese, say a domestic parmesan, then there are other chiantis that would work well. If there was a little bacon in the dish then perhaps a Fontannafredda Barbaresco. (Hey!! I am not making these names up OK!!! ) First choice for a wine to go with this might be hard to find. Ribiero& Ferrira Vinho Tinto Garrafiera from Portugal. The reason is that I would like the match of the smoked chicken and black olives and Feta cheese the the medium tannins and beautiful fruit of this wine. Odds are though that it is not in Atlanta. Another Portuguese wine that would go nicely is Caves Velhas Romeria, another red wine with just the texture and body for the smoke and olives and cheese. There is a real fine red wine from Fattoria Vitticcio that used to be here in Atlanta and probably still is. Their regular Chianti Classico would do just fine. It has just enough oak to work into the smoke and cheese and olives. They have a Chianti Classico Riserva that is outstanding. (aged, at least partially in American Oak. If someone made this dish and used a different cheese, say a domestic parmesan, then there are other chiantis that would work well. If there was a little bacon in the dish then perhaps a Fontannafredda Barbaresco. (Hey!! I am not making these names up OK!!! ) First choice for a wine to go with this might be hard to find. Ribiero& Ferrira Vinho Tinto Garrafiera from Portugal. The reason is that I would like the match of the smoked chicken and black olives and Feta cheese the the medium tannins and beautiful fruit of this wine. Odds are though that it is not in Atlanta. Another Portuguese wine that would go nicely is Caves Velhas Romeria, another red wine with just the texture and body for the smoke and olives and cheese. There is a real fine red wine from Fattoria Vitticcio that used to be here in Atlanta and probably still is. Their regular Chianti Classico would do just fine. It has just enough oak to work into the smoke and cheese and olives. They have a Chianti Classico Riserva that is outstanding. (aged, at least partially in American Oak. If someone made this dish and used a different cheese, say a domestic parmesan, then there are other chiantis that would work well. If there was a little bacon in the dish then perhaps a Fontannafredda Barbaresco. (Hey!! I am not making these names up OK!!! )
gdfo July 24, 2014 at 02:27 pm
First choice for a wine to go with this might be hard to find. Ribiero& Ferrira Vinho TintoRead More Garrafiera from Portugal. The reason is that I would like the match of the smoked chicken and black olives and Feta cheese the the medium tannins and beautiful fruit of this wine. Odds are though that it is not in Atlanta. Another Portuguese wine that would go nicely is Caves Velhas Romeria, another red wine with just the texture and body for the smoke and olives and cheese. There is a real fine red wine from Fattoria Vitticcio that used to be here in Atlanta and probably still is. Their regular Chianti Classico would do just fine. It has just enough oak to work into the smoke and cheese and olives. They have a Chianti Classico Riserva that is outstanding. (aged, at least partially in American Oak. If someone made this dish and used a different cheese, say a domestic parmesan, then there are other chiantis that would work well. If there was a little bacon in the dish then perhaps a Fontannafredda Barbaresco. (Hey!! I am not making these names up OK!!! )
Roasted Veggies and Farro
gdfo March 6, 2014 at 02:48 pm
OK. First recommendation is Trebbiano Di Abuzzo. Citra makes one and so does Farnese. They are bothRead More just right for this dish. Your favorite wine shop will have either one or the other, probably. You want a new vintage as they loose alot as they get older. The wine should be light pale yellow with a slight greenish highlight. You do not want this if the wine is dark yellow. You could have a Spanish Verdejo or a very new Soave, but the Trebbiano is my first choice.
Roast Chicken & Brussels Sprouts Carbonara
gdfo February 20, 2014 at 04:19 pm
I wonder why Comments carry over from one Patch to another but not some others. Can a PatchRead More representative answer that?
gdfo February 20, 2014 at 04:20 pm
I think most folks would like a creamy California Chardonnay with some oak aging on it. FranciscanRead More Oakville Estate Chardonnay would go well. Another wine that might be harder to find is from a grape called Rousanne. Zaca Mesa winery makes one. Rousanne is one of the grapes used to make Cote Du Rhone blanc. (white wine from the French region Cote Du Rhone.) Rousanne can have a slightly nutty-buttery quality to it but it does not usually have as much pronounced fruit quality as Chardonnay can have. Either of the mentioned wines will work. Or a person can ask their favorite retailer for a medium chardonnay with oak aging that is slightly creamy.
David Brown February 21, 2014 at 07:47 am
Regarding your first question, who is the editor/contact person for Snellville Patch now?
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