Basque Style Chicken w/ Creamy Polenta
Description: Prepared in the style of the Basque region in Spain’s, which is seared on all side until golden brown then simmered in a hot pan with onions, pepper, tomatoes and severed with creamy polenta to soak up taste but also helps cut the spice of the chicken.
Three Wines: Sauvignon Blanc, Riesling, Oaked Chardonnay
The Sauvignon Blanc would go good with this dish because it is a crisp and aromatic wine that I think would pair well with a dish that mildly spicy. The word Sauvignon Blanc means “Wild White” and it became popular because of winemakers in The Lorie Valley and Bordeaux in France, its herbaceous and green flavors made it nothing like Chardonnay or any other white wine. New World Sauvignon Blanc tends to be fuller-bodied, herbaceous, higher in alcohol content, less flinty/earthy with more fruit driven notes. Old World Sauvignon is lower in alcohol, earthier, mineral and rustic.
New World region that make Sauvignon Blanc is the USA, mainly Sonoma and Napa Valley California with 40,000 acres, Chile with about 31,000 arcs, South Africa with 23,500 and Australia with 17,500. New Zealand is the largest producer in the New World with about 50,000 acres of Sauvignon Blanc, Even though they produce 1% of the world wine. Fruits flavor you would get from a Sauvignon Blanc are Lime, grapefruit, passion fruit and kiwi and aromas of tarragon, gooseberry, lemongrass, bell pepper, jalapeño and fresh cut grass. New Zealand has 7 regions that create Sauvignon Blanc and those 7 regions are split between the North Island and The South Island. In the North Island the climate is warmer with milder growing conditions, so in the region of Gisborne their wines may have the aroma of a ripe pineapple and a citrus aroma of Lemon lime. In the South Island the climate is cooler, so in the region of Marlborough which is the main growing area in New Zealand there wine are stronger and vibrant in flavor with high acidic.
