I love it when Shirley decides to experiment in the kitchen. It either means we end up going out to dinner or I am in for a special treat. I don't always know where she gets her inspiration and last night I did not see any of her cookbooks on the counter, so that means she thought about this recipe while trimming her herb garden.
What I do know is that she cooked skinless chicken breast in apple juice with oyster mushrooms, slices of gala apples and diced mint fresh from the garden.
I at first opened a dry Riesling, but was astonished to find it loaded with acid and lacking any of the fruit or floral I was looking for to pair with the chicken. My second choice was a 375ml bottle of white Merlot that was given to me by winery owner Dave Mansfield when I visited his Three Brothers Winery in May.
Stoney Lonsesome Estates 2008 Reserve.
Our visit to the winery just happened to be the same day that the white Merlot was being bottled. I also got to barrel taste this semi-sweet rosé and was waiting for something a little different out of Shirley's kitchen to give it a try. Since the dry Riesling turned me off, I figured the time and pairing was right for a sweeter wine.
The aromas were more of red berries like raspberry and strawberry with agave sweetener. The fruity aromas stayed in the mouth and the 5% RS gave it a nice feel. Finish was so-so but enjoyable. It paired well with the chicken and mushroom, but not that well with the mint. So, I just scraped off all the mint leaves and enjoyed the meal and the wine.
The white Merlot has been released and can be purchased at the winery for $17.