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Joseph Cattin Pinot Gris, 2005 with Indian Saffron Curry Chicken
by Christel Stiver
Our first glimpses of autumn have arrived-- stunning contrasts of red, orange and golden-hued green leaves living their last moments among a backdrop of clear blue skies, crisp mornings and even a little snow. Instead of fighting it I embrace this time of year by celebrating wines and food reminiscent of cooler shorter days.
If certain wine grapes are capable of linking its aromas with the seasons, Pinot Gris of Alsace is evocative of fall. Its aromatic complexity captivates the senses with apricot, dried fruit, and honey, as well as earthy essences of smoky forest floor, moss, mushrooms and spicy gingerbread aromas that we can associate with this time of year.
Also known in its Italian and much less complex form as Pinot Grigio, Pinot Gris typically produces wines of greater substance and color, with a soft luxurious texture. This grayish blue grape is actually thought to be one of the best known mutations of Pinot Noir; at times Pinot Noir and Pinot Gris are mistaken for one another as the leaves are identical and the berries look remarkably similar, despite one being red and the other white.
While Pinot Gris is found in many regions of the world, notably Oregon and New Zealand, it is in Alsace, France that yields some of the most pure expressions of the grape. The dry climate of Alsace permits a growing season conducive to slow maturation leading to complex flavor development. It is this complexity that allows the wine to burst with so many contrasting aromas and flavors.
I experienced this sensory journey through fall in the 2005 Joseph Cattin Pinot Gris. Honey gold in color with delighting aromas of honey, floral and smoky mineral, the wine opens with fruity flavors of juicy pear, apricot and tangerine before cascading into an earthy essence of mushrooms and wet leaves.
With food it is these subtle earthy nuances that make it latch on and make food taste more delicious. To take nothing away from any one component of the wine, an exotic dish of Indian Saffron Curry Chicken is a perfect choice with Pinot Gris. The wine’s soft richness make it an ideal match for chicken, while the warm spices and aromas of the curry complement the fruity earthy sweetness of the Pinot Gris. Together the two complete a dual purpose to warm the spirit on a cool evening while paying tribute to fragrances of fall!
Indian Saffron Curry Chicken:
4 large, boneless, skinless chicken breasts, each cut into 6 pieces .
Marinade:
2-tablespoon fresh minced ginger
2-tablespoon curry powder (madras if possible)
1 tablespoon toasted cumin powder
2 tablespoon TIKKA MASALA (found in a spice store)
1 orange, juice and zest
2 limes, juice and zest
1 can (13.5 fl. oz.) coconut milk
Sauce:
Good pinch of saffron threads
2 Thai chilies, de-seeded and chopped
2 garlic cloves, chopped
2-tablespoons good quality oil (sunflower, canola)
1 medium onion, sliced thin
8 oz Mushrooms, chopped
2 each baby bokchoy
3 tablespoon chopped cilantro
1 tablespoon each chopped Thai basil and mint
1 red bell peppers, sliced thin
1 carrot, sliced thin
1. Combine all the ingredients for the marinade and add the chicken. Cover and chill for at least 3 hours or overnight.
2. Heat the oil in a large pan or wok and start with the garlic, onion mushrooms, red pepper, carrot, chilies and saffron and sautée for 2 minutes or until fragrant. Add the chicken and marinade, bringing the sauce to a boil and simmer for 15-20 minutes or until the chicken is well cooked, but not dry. Stir in the bokchoy, cilantro, basil and mint and cook for another 3 minutes. Season with kosher salt and fresh ground black pepper. Serve with fragrant jasmine rice and limes wedges.
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