The Best Wine Pairing for Chicken Francese: Zarate Albariño 2018


– Yeah, it’s got the acid. I do get this nice kind of mineral finish to the wine as well, that I think, for me it’s working, for me it works with
the coating on this dish because first, it’s done in and
egg wash, and then in flour. I really find that the egg wash here brings a kind of mineral tone to the dish that I think this sort of nicely echoes. – It’s sort of taking
that basic lemon thread and expanding on that. (upbeat electronic music) We’re ready to add another
recipe to the database. The recipe this time is Chicken Francese. It’s a New York Times Cooking recipe and they say it’s their
most popular recipe. We made it, tasted it, and
it is really delicious. This was something that told
us that Albarino’s interesting. It is not what we found was the best of the Albarinos we tased. So, we’re gonna give it just a taste. This is an Albarino that we thought was the best of the bunch. Were you checking to see if it was clean, or just to see what it… – I like to, I like to
smell the wine first. – Okay, why do you do that? – I… I don’t, I just think it’s
because what I always do as a sommelier, is to smell
and taste the wine first. – When I did the WSET program,
the first thing they want you to opine on whether the
wine is clear and clean. – Mm-hm, of course. – And so, clear, you know, hold it up to light, is it clear? Clean, is it free of any faults? And you sniff to see if
it’s free of any faults. So I wasn’t sure if
that’s where the habit– – No, no no. I mean, yeah, always, a
sommelier will always, always, always check for faults, that’s the first thing
they’re looking for. ‘Cause you don’t want to
pass that onto the guest. – (chuckles) Of course not. – Okay, there’s a nice fruit
character to this wine. There is a little bit
of peach here, I think, but there’s also some citrus, but maybe a little bit more, like, orange zest. But I think that kind of builds on the flavor of this dish. – Right, I think you’re right. I think there’s… I think that the promise of the Chablis was that it would bring acid and lemon. And I think what we’ve found is that it’s more interesting and more pleasing if you bring texture, a complex array of lemony and citrusy, of sort of bright, citrusy flavors to the experience, and
acid to the experience, and that’s what these Albarinos do more than these other
wines we’ve tasted do. – Yeah, it’s got the acid. I do get this nice kind of mineral finish to the wine as well, that I think, for me, is working, for me, it works with
the coating on this dish, because first, it’s breaded, and then, er, it’s done in an egg
wash, and then in flour. I really find that the egg wash here brings a kind of mineral tone to the dish that I think this sort of nicely echoes. – Right, this is almost like a, (chuckles) a study in bright, citrus fruit flavors. I get a little bit of maybe lime zest, maybe a little piece of grapefruit. But again, it’s sort of
taking that basic lemon thread and expanding on that, to get again, layers of flavor.
– More dimension. – That are more, yeah,
dimension, what was that? Dimension?
– More dimension. – Yeah, and that’s just something that makes a dish more
pleasing, that’s something that makes food more
pleasing on the palate. So, this is what we’ve found. We’ve found that the typical answer can be okay, but also can be problematic. And so you may not want
the typical answer, which is chardonnay. We’ve found, (chuckles) the one off ideas, where sometimes, with a one off idea, you get something great, in this case, we didn’t think you did. And in this case, while not always, in this case, our process
and our iterations took us to something that we like quite a bit, which is, again, totally unexpected. No one recommended it, no one even got close to
recommending an Albarino. And we were both really surprised. We do these, as you see,
we do these tastings blind, we comment on which pairing we like best. And when we open the bag
to see what the wine is, sometimes, we’re really surprised. And this time, we were really
surprised it was Albarino. So that’s what we got, we’re really excited
to recommend Albarino, and specifically this Zarate
Albarino, with this dish. But check out the videos that tell you what to ask for in the wine store to get more about what you
want to serve with this dish if you want to serve a fantastic pairing. Thanks a lot. And, please, provide a good ending. Check out all of our videos,
and all of our pairings, and don’t forget to like and
subscribe to our channel. Thanks a lot, see you next time.

Add a Comment

Your email address will not be published. Required fields are marked *