Last week I tasted an incredible white wine from Piedmont… the 2013 Castellari Bergaglio ‘Fornaci’ Gavi. Gavi is one of the finest white wines made in the world, although it comes from a region better known for its majestic reds… Barolo and Barbaresco. But make no mistake, the richness of this particular wine is grand on its own and a suitable match for a full flavored dish. I have had other Gavi’s before; but none can surpass this one. I immediately loved the wine for its complexity. Not merely fruit or floral, the wine has a marvelous scent with a garden herbal accent that transitioned perfectly to the palate. Smooth texture with a satisfying palate cleansing level of acidity, which is why this wine is a natural for a great food dish.
Having selected my wine I then turned my attention to find an accompanying recipe. I found an easy recipe (easy is very important for me) that utilized boneless chicken breasts with a simple sauce using mushrooms, pearl onions and tarragon. I served the chicken with “Any-Night Baked Rice”… a recipe from Wini Moranville’s The Bonne Femme Cookbook. Food and wine worked splendidly. Other wine choices that would have done very well… a Red Côte de Beaune Burgundy, Crozes-Hermitage Blanc, Cru Beaujolais, or a Barbera (a lighter version).
Castellari Bergaglio ‘Fornaci’ Gavi ‘13 (Piedmont,Italy)
100% Cortese. Medium-deep green-gold. Ripe scents of yellow apple and floral are blended with a note of talcum powder and garden herb; shows less of the stony overlay of the Gavis from Rovereto. The ripe citrus and anise flavors take a tropical turn, picking up a pineapple quality on the rather long, fresh finish. A textbook example of the Gavis made in the area of Tassarolo, less mineral and more fruit-forward than those of Rovereto. I’d drink this beauty over the next year or two.
CHICKEN CUTLETS W/TARRAGON-MUSHROOM SAUCE
Ingredients
6 ounces of Tanqueray Gin
½ ounce of Noilly Pratt Dry Vermouth
A goodly amount of ice
3 blue cheese stuffed olives
2 cups unsalted chicken stock
½ carrot, cut into 1 inch pieces
½ celery stalk, cut into 1 inch pieces
¼ onion, halved
1 bay leaf
4 (6 oz) skinless, boneless chicken breast halves
½ tsp kosher salt, divided
½ tsp black pepper divided
3 tbsp all-purpose flour
2 tbsp olive oil, divided
1 cup quartered mushrooms
½ cup frozen pearl onions
1 tbsp water
2½ tsp cornstarch
1 tbsp chopped fresh tarragon
Directions
1. Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, “You who know all, thank you for providing us juniper and all the other obscure ingredients responsible for creating this sacred liquid!” Strain into a pre-frozen Martini glass of admirable size. Skewer the olives on one of those tacky cocktail swords, place in glass. Immediately begin consuming. Now you can begin the food prep, and the cooking!
2. Bring chicken stock ½ carrot, ½ celery stalk, ¼ onion, 1 bay leaf to a boil in a saucepan. Cook 6 minutes or until reduced to 1¼ cups. Remove solids with a slotted spoon; discard.
3. Cut chicken breast halves horizontally to form 8 cutlets. Sprinkle evenly with a ¼ teaspoon salt and ¼ teaspoon pepper. Place flour in a shallow dish; dredge chicken in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 teaspoon butter to pan; swirl to coat. Add cutlets 4 to a pan; cook 2 minutes on each side or until golden. Remove from pan; cover with foil to keep warm. Repeat procedure with remaining 1 tablespoon oil, 1 teaspoon of butter, and 4 cutlets.
4. Return skillet to medium-high heat. Add mushrooms and onions; cook 5 minutes or until browned. Add stock mixture; bring to a boil, scraping pan to loosen browned bits. Combine 1 tablespoon water and cornstarch. Stir cornstarch mixture into stock mixture; cook 1 minute or until the sauce thickens. Stir in remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, and tarragon. Spoon sauce over chicken.
ANY NIGHT BAKED RICE
From Wini Moranville
Ingredients
1 tbsp unsalted butter
¼ cup finely chopped onion
1 clove garlic, minced
1 cup long grain rice
¼ tsp dried thyme, crushed
1½ cups low-sodium chicken broth
1 bay leaf
Directions
1. Preheat oven to 425°F. Melt butter in a flameproof, ovenproof pot with a heavy lid over medium heat. Add the onion and cook until tender but not brown, 4-5 minutes. Add the garlic and cook, stirring until fragrant, about 30 seconds.
2. Add the rice and dried thyme; cook and stir about 1 minute more (the rice should be nicely coated with butter and starting to cook, but not yet brown). Add the broth and bay leaf; stir to break up any clumps of rice. Bring to a boil.
3. Cover the pot tightly and slide it into the oven. Bake the rice for 15 minutes. Remove from the oven and let stand, covered for 5 minutes.
4. Remove and discard the bay leaf. Stir the rice with a fork and serve immediately. Or let stand, covered, in a warm place for up to 20 minutes more. If desired, sprinkle with fresh thyme.
n.b. The rice recipe is insane. I kept the rice on an unheated back burner while I finished preparing the mushroom-tarragon sauce.