Another simple autumn vegetable and meat dish, this one with meaty chicken thighs playing the featured role. This blend of Brussels sprouts, parsnips and carrots makes for a slightly sweet dish with a complex yet subtle herbal flavor. You don’t want to pair this with anything too intense, so opt instead for something subtle and complex. I have to admit that a specific wine popped to mind here.
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Mas Daumas Gassac Blanc is just the right wine, made from a blend of Viognier, Chardonnay, Petit Manseng, Chenin Blanc and a handful of other grapes. It would sing with this dish, but it’s neither easy to find nor inexpensive, and I wouldn’t use it to cook with. As a back up, I’ll make a more accessible recommendation for a wine with nearly as crazy a blend: Chardonnay, Semillon, Gewurztraminer, Orange Muscat, Viognier and Sauvignon Blanc.
Try the 2010 Murrietta’s Well The Whip from California
For a red wine pairing, you want something that is simple enough to not overpower the flavors of the dish and fruity enough to add a counterpoint to the sweetly herbal flavors of the cooked carrots and parsnips. I’d opt for something from Sicily, a nice Cerasuolo di Vittoria that blends the lively texture of Frappato with the black cherry punch of Nero d’Avola.
Try the 2008 Valle dell’Acate Cerasuolo di Vittoria from Italy