Tempted to drag out the burgers and beer again for this year’s late season barbeques? Maybe this time you may want to “go poultry” and change it up a little, nothing major, just “Hens and Pinot”. This combination has been tested over and over, and for a cookout that’s a little different, it’s worth the effort.
Just have the butcher split some Cornish Game hens in half so they’re easy to grill, pick a light basting sauce, and then go on a search for a good Pinot Noir that will work with a smoky poultry entrée.
For starters, many wine experts have found that the Pinots from one of America’s best Burgundy-like regions, the Sonoma Coast of California, go very well with grilled poultry. This is because their distinctive bouquets of dried cherries and earthy spice followed by balanced fruit flavors, pair so well to the “birds”.
If a Pinot is too thin, it gets overpowered, if it’s too acidic, the contrast with poultry is exaggerated. And the bigger Pinots from Carneros have such a long finish that you you’re still tasting wine long after each bite of food. It’s a balancing act for sure, especially when considering serving up one of the more expensive Pinots for guests.
A good place to start with a Sonoma Coast Pinot is “Patz and Hall” (2010 and 2011 vintages run about $45 at Phoenix area Total Wine stores). Their blend of some of the best Sonoma Coast fruit contains just enough power to keep it interesting but with a relatively fast fade on the finish that works great with each slice of Cornish Game Hen. The wine is not smoky, but when combined with grilled poultry, creates a kind of “cranberry experience” that chases down every forkful. Nice one guys!
Right away you may feel that Sonoma Coast Pinots are too expensive, but with Total Wine and BevMo having lots to choose from, it’s better these days. As a taste comparison for the Patz and Hall, pick up one of Total Wine’s Sonoma County River Road Pinots for under $15. River Road is not as complex, but still compliments grilled poultry quite well.
Serve well chilled after about 40-60 minutes in the fridge (about 55 degrees). This allows the Pinot to develop after it is poured and also greatly improves your outlook as cooler weather moves in and red wines become more enticing.
Article by Tom Peiffer, Phoenix Wine Shopping Examiner at Examiner.com
View more of Tom’s articles on Examiner.com by visiting his writer’s page.
