Here we go. Today, I tossed two chicken breasts (bone-in) into a crock pot with KC Masterpiece BBQ sauce and about a tablespoon of Cajun spices. That was about 9:00 this morning.
The chicken slow-cooked until 6:00 p.m. when I took it out and, along with a tossed salad, dinner was prepared.
Then I re-opened last night's bottle of Jim Barry The Lodge Hill Shiraz. There was about half the bottle remaining (well, not anymore) but that's beside the point.
You know those people who say white wine with chicken and fish, red wine with red meat? There are no rules as far as I'm concerned.
You know, when you eat Chinese food - especially those really cheap and greasy buffets...? You get all kinds of flavors... sweet, sour, spicy, etc etc.... and it doesn't matter. Sometimes, I pair my wine the same way - with no regard to how each dish and the wine compliment each other. It's just one more flavor to enjoy.
Granted - this meal tonight might not have worked so well had the wine been a wimpy one... but the Jim Barry is robust enough and peppery enough to fight its' way through that Cajun infused BBQ sauce for one delicious combo.
No rules... except what your taste buds tell you.
No comments:
Post a Comment