Bright fruit flavors and acidity mark these three wines lined up by sommelier Rachel Lowe to pair with a fast chicken mole dinner. You’ll welcome those attributes as a contrast to the rich sauce, while herbal notes will complement the fresh cilantro.
Make this: Quick Chicken Mole
Cook 1 cup instant polenta according to package directions. Meanwhile, heat 3 cups chicken broth to a simmer in a saucepan; add 1/4 cup jarred dark mole paste, stirring and breaking it up with a wooden spoon until it dissolves to form a sauce. Stir in 3 tablespoons peanut butter until it dissolves. The sauce should thicken but still be pretty liquid. Stir in 2 cooked chicken breast halves, shredded in long strips; simmer on low, so the sauce permeates the meat, 10 minutes. Serve over polenta, garnished with chopped cilantro. Makes: 4 servings
Recipe by Joe Gray
Drink this
Pairings by sommelier Rachael Lowe of Spiaggia, as told to Michael Austin:
Henriot Brut Souverain, Reims, Champagne, France: This is the winery’s flagship multi-vintage cuvee with chardonnay, pinot noir and a tiny amount of pinot meunier sourced from three sub-regions in Champagne. This wine shows aromas of lemon pith, elderflower, toasted bread, almond and a bright acidity. It will cut through the richness of the polenta and peanut butter notes beautifully.
2016 Roark Sauvignon Blanc, Santa Ynez Valley, California: Using a mix of 70 percent French oak and 30 percent stainless steel, with grapes foot-treaded at cool temperatures, this unfiltered wine was not made in the classic way. It shows notes of lemon curd, Key lime pie, mango, melon and dried herbs. The acidity will work well with the richer parts of the dish, while the herbal notes will complement the cilantro.
2016 La Kiuva Rosé de Vallee, Vallee d’Aoste, Italy: This rosé is a blend of nebbiolo, gros vien and neyret. Its notes of red cherry, brambly strawberry, garrigue, a touch of purple flowers and sage are nicely balanced by high acidity and a hint of tannin. The tannin and acid will cut through the rounder parts of the dish, while the riper fruit components will stand up well to the brooding notes of the mole.
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