Food & Wine Buddies: Chicken + Verdicchio dei Castelli di Jesi
On the Plate: lightly grilled rosemary chicken, rosemary potatoes, and steamed asparagus with a little stain of homemade sweet’n’spicy BBQ sauce.
In the Glass: Verdicchio dei Castelli di Jesi Classico 2010.
Chicken, unless fried, can be a safe bet when unsure what to pair with the wine you bought or ordered at a restaurant. It has some sort of flexibility to work with a lot of different wines – whether it’s red or white, lighter or fuller. Italian white wines like this Verdicchio are high in acidity and therefore extremely “food-friendly” for lots of different foods, including chicken!
As for this wine from the Marche region, this lemony, almondy, citrusy and bright yellow fellow is far more enjoyable when it’s only slightly chilled, in my opinion. The reason being that the colder it is, the less you smell and taste! And actually with the exception of bubbly wines, I prefer most my whites slightly cool. If you don’t have a wine fridge (which are much less cold than your regular kitchen fridge), take your wine out of the fridge 15 minutes before serving it to achieve that cool but not frigid serving temperature. If you order a glass out and they serve it too cold, just cup the glass with your hands to warm it up.