Warm Chicken Salad or some such thing might be a better name for this dish, but my husband called it Chicken and Corn Flakes the very first time I made it when we were newlyweds, and the name stuck. Even back then I was all about organic and local, and yet I made an exception for canned water chestnuts.
This beautifully crafted unfiltered white is what I call a spirited wine, with an almost spritzy (no actual effervescence) zippiness. Pale straw in color, it does not "pale" on the palate. I'm not a wine expert and don't pretend to have an extensive vocabulary of wine descriptors, but I'd say this wine strikes a balance between softness and crispness.
It has just the right level of acidity to make it bright and refreshing. I tried it both in and out of the recommended temperature range (52 to 56F/11 to 13C) and liked it at any temperature. Had it with a cheese plate, too, and marveled at how it changed with the cheeses. Bet it would have been great with my Gougeres!
Have you discovered any delicious food and wine pairings lately?
Note: See Disclosure at end of post.
3 cups thinly sliced celery
1 cup julienned daikon radish
1 large green bell pepper, chopped
1/2 cup thinly sliced red bell pepper, rinsed and patted dry
1 tablespoon very finely minced onion
2/3 cup slivered almonds, toasted
2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
2 cups milk or lower sodium chicken broth
1/3 cup grated Parmesan
1 cup mayonnaise
2 teaspoons freshly squeezed lemon juice
1 1/2 cups lightly crushed cornflakes
Disclosure: From time to time I'm sent a bottle of wine free of charge for sample purposes. If I like it, I might tweet about it and might even write a blog post about it. If I don't like it, well ... I just don't mention it. This wine was given to me; I received no other compensation. The views expressed here are entirely my own. I always tell my readers what I really think!