BIN905
SEPTEMBER 12
BBQ and Chenin Blanc by Alex Keevil
I love to Barbeque, and I especially love when I can make my entire dinner on the Barbeque. Obviously there is going to be some kitchen prep needed (peeling, dicing, marinating, etc.) but once everything is ready to start cooking you can relax outside and enjoy the weather while the delicious aromas waft by. A juicy steak and a great bottle of Bordeaux usually complement this endeavor very nicely but when the sun is beating down and the thermometer is still pushing 25 degrees I prefer to opt for some lighter fare, and one of my favorite white grapes; Chenin Blanc. Here are a couple meals I’ve done recently which paired beautifully together.
Char crusted chicken breast sliders with apple coleslaw and corn on the cob.
I like to keep the prep pretty simple, and I didn’t make the coleslaw at home.
1. Coat the chicken breasts in Char Crust (I used the sundried tomato flavor)
2. Slice a tomato, the mushrooms and an onion, put the mushroom and half the onion in tinfoil with olive oil
3. Cook the chicken, corn and mushrooms/onion (in the tinfoil) on the grill
4. When it’s all cooked slice the chicken breast, peel the corn on the cob (I cook it with the husk on) and bring it all to the table
5. Assemble sliders in small rolls with char crusted chicken, tomato, sautéed mushrooms/onions, fresh onions, mayo and some coleslaw.
6. Eat them with the corn and more coleslaw on the side.
I paired this meal with the Chateau Pierre Bise Anjou White and it was awesome. The ripeness of the Chenin Blanc complemented the sweetness in the coleslaw and harmonized with the spice of the Char Crust. The wicked acidity held everything together wonderfully. The glass I drank while cooking everything was pretty good too.
Spicy Italian Sausage with a roasted sweet potato/onion medley and grilled asparagus.
1. Score the sausage so it can cook through without having to char the outside
2. Peel and dice the sweet potato and onion, put then in tinfoil with olive oil and garlic salt
3. Brush the asparagus with olive oil and garlic salt
4. Put the sausages and sweet potato/onion medley on the grill first. The asparagus takes less time
5. I also brushed some honey onto the sausage as it cooked for a little added sweetness
6. No assembling or peeling for this one. Just cook and serve
I had a bottle of off-dry Montlouis with this dinner. The sweetness went great with the sweet potato and the honey glaze on the sausage. It also balanced the spice in the sausage very well. The oily mouth feel worked well with the sweet potato/onion medley as well as with the olive oil brushed asparagus. I think a Demi-Sec Vouvray would work even better with this meal as well.
Here’s Hoping last week’s excellent weather returns for an encore and we all get a few more chances to enjoy spending the evenings outdoors
