Pasta can be a simple dish to match, but with disparate ingredients like mild chicken, vegetal asparagus, rich butter and aniselike tarragon, the wines have their work cut out for them.
The food
Fettuccine with chicken, asparagus and tarragon
Heat a large pot of salted water to a boil; add 1/2 pound asparagus, cut in 1-inch pieces. Cook, 3 minutes. Transfer with a slotted spoon to a bowl. Add 3/4 pound fettuccine to boiling water; cook until al dente. Meanwhile, heat 1 tablespoon butter in a skillet; add 1 minced shallot. Cook, 1 minute. Add 2 1/2 cups chopped cooked chicken, 1 cup white wine, 1 teaspoon dried tarragon and 1/4 teaspoon salt. Simmer, 5 minutes. Drain pasta. Transfer to a serving bowl; add the asparagus and chicken mixture; toss. Makes: 4 servings
Recipe by Carol Mighton Haddix
The wines
Pairings by sommelier Michael Muser from Grace, as told to Michael Austin:
2013 Couly-Dutheil Chinon Rene Couly Rosé, France: A good rosé, like this one made of 100 percent cabernet franc, is packed with aromas of spring flowers, wild strawberries and cherries. This dish, with its butter, shallots and pasta, is a bit rich, and this wine is light, fresh and vibrantly acidic. This means that it will not only cut through the richness of the dish, but also cleanse your palate and keep you excited for the next bite.
2011 Pearl Morissette Estate “Cuvee Dix-Neuvieme” Chardonnay, Canada: This remarkable chardonnay from Niagara reminds us why we produce so much of this grape. It’s rich and round, and has the longevity on the palate to stand up to the weight of the pasta. The tarragon and asparagus ask for acidity and higher-tone floral notes, and this wine has both. It rides the line between heavyweight flavors and enough acidity to be food-friendly. Plus, it’s from Canada!
2011 Domaine Santa Duc “Aux Lieux-Dits” Gigondas, France: Considering the shallots, tarragon, and asparagus, one red grape comes to mind: grenache. This beautiful wine from the amazing village of Gigondas delivers power and finesse, offering deep, dark, brooding red fruit flavors with more herbaceous notes of sage and tarragon, among others. It has enough depth and tannin to make a red-wine lover happy while being delicate enough to not overpower the dish.
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