It is hot outside and that usually means I'm craving a white wine, something fruity, crisp and, most importantly, cold. But even with the heat, sometimes I've got to mix it up! That said, a great Pinot Noir will usually do the trick. Not too heavy, this wine will pair well with many afternoon appetizers and antipasto platters.
Summertime is barbeque season as well... We found this recipe below that proves to be a dynamite pairing with a wine we recently featured in the Pinot Noir Series, a wine I've become particularly fond of, Patz & Hall 2007 Pinot Noir.The citrus marinade and the barbecued chicken mix eloquently with the fresh summer toppings, and make a great compliment to this Pinot Noir. So good, in fact, I'd even reach for this duo when temps are at their peak in late afternoon!
Grilled Chicken Tacos
3 medium tomatoes, coarsely chopped
1/3 cup fresh lime juice
1 cup water
1 teaspoon salt
2 pounds skinless, boneless chicken thighs
2 tablespoons vegetable oil
1 teaspoon sweet paprika
1 teaspoon dried parsley
12 corn tortillas, warmed
Shredded Monterey Jack cheese, salsa verde and chopped Avocados, onions, tomatoes and cilantro, for serving (serving sizes vary based on your preferences!)
In a blender, puree the tomatoes with the lime juice, water and salt. Transfer the puree to a large resealable plastic bag and add the chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hours or over night.
Light a grill or preheat a grill pan. Remove the chicken thighs from the marinade and pat them dry. Brush with the oil and sprinkle with the paprika nd parsley. Grill over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 15 minutes.
Transfer the chicken to a workable surface and let stand for 5 minutes. Cut the chicken thighs in to strips and serve with the warmed tortillas, cheese, salsa verde, avocados, onions, tomatoes and cilantro.
Don't forget the Patz & Hall 2007 Pinot Noir
!! This fabulous wine was awarded 92-Points by Connoisseurs' Guide
, 91-Points by Wine & Spirits
, and 90-Points by Snooth
. Cooking Light
called it "Wine We Love Right Now." We're right there with you, Cooking Light!