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Wine Blogging Wednesday 11: Off-Dry Whites.  Add/Read Comments

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Sivray Label
Sivray Vouvray Label
Wine Tasting Note: Philippe de Sivray Vouvray, 2002, Loire, France.
Available from Oddbins for £5.79.
Vouvray is, of course, made from Chenin Blanc, the grape that can produce wondrous long-lived sweet wines in the Loire. This isn't one of them. It is only off-dry and surprisingly dull. Little to the aroma apart from a touch of floral and herby cress. High acidity, as would be expected, and a lightly honeyed edge to the pear and citrusy flavours.

With food however this wine improved immensely. The ratings below are for this wine when partnered with food.
Scribblings Rating - 88/100

This is the spittoon entry to July's Wine Blogging Wednesday. Set and hosted by Beau of Basic Juice

This Chenin was served with a dish of Pan-fried Chicken Breasts with Muscat Wine and Black Pudding. Why an off-dry Chenin? I was hoping the slight sweetness would match the sweet wine used in the sauce, while the acidity would cope with the richness of the black-pudding. It worked remarkably well. What was essentially a rather uninspiring wine was so much improved with the food. Hidden depths of flavour were revealed, the sweet wine brought out an orange edge, the herby quality was emphasised via the tarragon and the acidity did cope with the black pudding.

Pan-fried Chicken breasts with Muscat Wine and Black Pudding
The dish.
The dish is simple to make. Chicken Breasts pan fried in a little butter. Removed and kept warm while the black puddings are fried quickly on each side. The sauce comprises heavily reduced chicken stock added to a big glugg of a cheap sweet Muscat (Beaumes de Venise for example) that was used to deglaze the pan. Extra butter was added, a splash of lemon juice and some seasoning. Chopped tarragon is added at the end. The sauce should be heavily reduced and quite thick. Serve with watercress and/or new potatoes.
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