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+--- Thread: Chicken with Honey Mustard Sauce (/thread-835.html)
- Kamik - 09-21-2006
This weekend our hostess is serving baked breast of chicken with honey mustard sauce, accompanied (probably) by broccoli and steamed rice with pine nuts. I would greatly appreciate your suggestions for a nice wine that would complement the meal.
Thanks, Kamik
- Innkeeper - 09-22-2006
Hi Kamik, and welcome to the Wine Board. Recommend a Riesling such as a German Riesling Kabinett. An American Riesling that is that does not say "Dry" on the label will also work. You want one that is slightly off dry.
- Kamik - 09-22-2006
Thank you, Innkeeper, for your recommendation.
As I am new to this, and want the event to highlight the food with the wine complementing it, what is the sequence for introducing the wine? Should one taste the food first and then the wine, or vice versa?
Would it be beneficial to have an aperitif, and if so, what would you recommend?
- Innkeeper - 09-22-2006
A second bottle of the same wine would make a nice aperitif. If you want something different recommend a sparkling wine (bubbly) such as a California Blanc de Blanc. As much as we love red wine, we don't recommend going from red to white.
- Kamik - 09-22-2006
Innkeeper,
Thank you for your help - now I can go shopping!
Kamik