Basil Makes All the Difference

    Sauvignon Blanc is among the most flavorful and refreshing wines on Earth.

But the characteristics that make it unique — its relatively high acid level, its “grassy” impression in the nose, its mild herbal flavors in the mouth — also render it a real challenge to pair with food.

But we’ve found a recipe that works beautifully, primarily because of one ingredient: basil.

The recipe will serve 2 to 4 people, depending on your appetites… and your willingness to share.



* 1 whole roasting or frying chicken

* Salt and pepper to taste

* Juice and zest of one 1 lemon, 1 lime and 1 orange

* 1 tablespoon garlic

* 1 stick butter, softened

* 2 cups heavy cream

* 1/4 cup fresh chopped basil leaves


1. Preheat oven to 350 degrees.

2. Rinse and dry chicken, and prepare for roasting.

3. Mix butter, juices, zests, garlic, salt and pepper in a small bowl. Brush or rub over entire chicken.

4. Roast in oven until temperature is 165 degrees internally. Remove from oven, move chicken to a cutting board, and let rest.

5. Strain pan juices into small heavy-bottom sauce pan. Bring juices to a boil and reduce by one-half.

6. Pour cream into sauce pan and add fresh basil. Bring to a boil and reduce until sauce coats the back of a spoon.

7. Check seasoning and adjust with salt and pepper, if needed.

8. Divide chicken into desired portions and serve with basil cream… and a glass of Sauvignon Blanc.

Posted in Food and Wine Pairings/Recipes
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