“In this series, I will be sharing my take on which Wines
pair well with some inspirational recipes”
The wines from Winemaker’s Cut were so delicious I enjoyed them over a few days and of course had to pair them with a dish that made the perfect pairing.
The recipe is inspired by one from the New York Times Cooking with changes by me. The original recipe calls for 1 cup of brown sugar and prunes, both of which I substituted with dates because they are naturally sweet so no need for all that extra sugar. The NYT recipe is baked in the oven. My way I find faster and keeps the chicken juicier but you can do it either way.
Winemaker’s Cut Bohemian Riesling
Fresh and aromatic with herb-tinged lemony fruit on the nose. Stony and intense with lovely tropical aromatics. Structured, pithy palate with so much flavour.
Opening with the sweet, sweet smell of diesel us Riesling fans love so much. Continuing with wonderful stone fruit notes with scents of honey in the background.
The palate follows the nose where the scents mellow and the acidity steps forward warming the mouth in a delightfully delicious way. Fruit forward with underlying citrus notes.
The next day…the scents are lighter with some brioche, sweet citrus and a touch of old world aromas, very pleasant. The acidity and the citrus are milder but still excellent. Delish.
Chicken Marbella
1/2 cup olive oil
1/2 cup red wine vinegar
Dates, sliced
1/2 cup pitted, sliced green olives
1/2 cup capers with a bit of juice
2 bay leaves
1 minced garlic clove or powdered garlic
1/4 cup dried oregano
Coarse salt and freshly ground black pepper, to taste
4 chickens thighs, skin on and bone in
1 cup dry white wine
1/4 cup fresh Italian (flat-leaf) parsley or fresh cilantro, finely chopped
Mix all ingredients, except chicken, together in a glass dish. Add the chicken an marinate in the refrigerator for the day, or overnight.
Shake off the chicken and brown with skin side down in a frying pan over medium-high heat. Once the skin is browned turn the chicken and brown on the opposite side. Turn down the heat and add the mix from the bowl to the pan. Continue cooking until the chicken is fully cooked. Remove the chicken to a serving dish and turn the heat to high, add the wine and reduce quickly. Pour all over the chicken, garnishing with fresh parsley if desired.
I’ve featured Chicken Marbella before and am repeating here just because it never gets old and it makes a great company dish.
This link gives you all the details about which Winemaker’s Cut wines are available to order from wineclub.ca (updated link here)
WineClub.ca is about so much more than just a wine subscription—it’s about the story, and the passion behind every bottle. Every month, My Wine Canada’s Wine Club.ca partners with a different Canadian winery, often small-batch and family-run, to showcase what makes them special. They work directly with the winemakers to select the wines they’re most proud of, the ones that truly represent their craft and the heart of their vineyard. My Wine Canada wine experts help curate these selections, so you’re not just drinking great wine—you’re getting an intimate look into the stories, the people, and the places that make Canadian wine so unique.
Since Wine Club Canada’s Wine Club.ca works directly with the wineries, they’re able to offer these exceptional wines at an incredible value, delivered straight to your door. These are the kinds of wines you’d never find at your local store. With WineClub.ca, you’re not just buying wine—you’re exploring Canada’s wine country in a way that’s personal, effortless, and unforgettable.
MyVanCity.ca is an Affiliate for MyWineCanada
Wine notes courtesy of the winery, my notes (it italics). Images: MyVanCity Recipe adapted from two New York Times Cooking recipes, one of which was based on a “The Silver Palate Cookbook” recipe. My version is a mix of the two.