Food and Wine Pairing - Chardonnay

Aperitif, during meals and digestif (well... I guess that means anytime is a good time to enjoy the Little Penguin wines)!

Nothing enhances a meal more than a good bottle of wine. But, in deciding which wine to serve with which food there is, according to the Little Penguin, only one rule – there are no rules!

But that doesn’t mean he doesn’t have some favorites. Nothing pleases the Little Penguin more than helping his friends create fun and unforgettable experiences with wine. To help, he’s happy to offer the following advice on food pairings, from quick easy meals to more formal gourmet gatherings.

THE PROMPT PENGUIN’S PAIRING

(for those in a hurry)
Preparation time: 1-2 minute
  • Soft cheeses
  • Chicken nuggets
  • A fresh garden salad

THE PRACTICAL PENGUIN’S PAIRING

(for those with little time)

Parmesan-Crusted Chicken with Arugula Salad
Preparation time: 30 minutes
Serves: 4

  • 1 tbsp Dijon mustard
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp chopped thyme
  • Four 6-oz skinless, boneless chicken breast halves
  • Salt and freshly ground pepper
  • 1/2 cup freshly grated Parmesan cheese (1 1/2 ounces)
  • 4 cups packed arugula leaves
  • 1 cup cherry tomatoes, halved

Preheat the oven to 475º.

In a small bowl, combine 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme. Season the chicken breasts with salt and pepper, then brush them all over with the mustard mixture. Pat 2 tablespoons of the Parmesan all over each breast. Transfer the chicken breasts to a rimmed baking sheet. Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.

Meanwhile, in a medium bowl, combine the remaining 1 teaspoon each of mustard and olive oil; stir in 1/2 teaspoon of water. Add the arugula and tomatoes, season with salt and pepper and toss well. Spoon the salad onto plates, top with the chicken and serve.

THE PERFECT PENGUIN’S PAIRING

(for those who want to make it perfect)

Fusilli with Grilled Chicken and Zucchini
Preparation time: 45 minutes
Serving Size: 4
Serve this colorful pasta hot or cold.

  • 1/2 lb whole wheat fusilli
  • 4 small zucchini, halved lengthwise (about 1 1/2 pounds)
  • 3 tbsp fresh lemon juice
  • Salt and freshly ground pepper
  • 1 lb skinless, boneless chicken breast halves
  • 2 tbsp plus 2 tsp extra-virgin olive oil
  • 3 anchovy fillets, very finely chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, thinly sliced
  • 1/2 cup chopped basil

Light a grill or preheat a grill pan. In a large saucepan of boiling salted water, cook the fusilli, stirring occasionally, until al dente. Drain and transfer to a large bowl.

Meanwhile, brush the cut sides of the zucchini with 1 tablespoon of the lemon juice and season with salt and pepper. Grill the zucchini, cut side down, over a medium-hot fire until lightly charred, about 3 minutes. Turn the zucchini and move them to the sides of the grill. Brush the chicken breasts with 2 teaspoons of the olive oil and season them with salt and pepper. Set the chicken breasts in the center of the grill and grill until cooked through, turning once, about 10 minutes. Transfer the chicken and zucchini to a platter and let stand for 5 minutes.

In a small bowl, combine the very finely chopped anchovies, minced garlic and the remaining 2 tablespoons each of lemon juice and olive oil; season with salt and pepper.

Cut the chicken and zucchini into bite-size pieces and add them to the fusilli. Add the red pepper and the anchovy dressing and toss well. Sprinkle the basil on top, season with salt and pepper, toss again and serve.

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