This rich and full bodied wine is made from Grenache (50%), Syrah (30%) and Carignan (20%), offers warm aromas of cherry, black current spices. This Cotes du Rhone Pairs perfectly with white meat, poultry and cheeses. Best Served at 61 F.
Pairs with Chicken and Turkey
Cotes du Rhone Syrah and Grenache
1 chicken (4-5 lbs)
2 tablespoons butter, softened
2 tablespoons tomato paste
1 teaspoon coarse sea salt
1 tablespoon coarse ground black pepper
3 tablespoons Herbs de Provence
Smile and ask your butcher to "French” the chicken for you, or if no luck, you can remove the backbone yourself. Be careful to keep the skin intact, because the herb mixture will go under the chicken skin. Preheat the oven to 350 F. Combine butter, tomato paste, salt, pepper, and 2 tablespoons Herbs de Provence in a bowl. Using your fingers, work the mixture under the chicken skin, until well distributed. Sprinkle the remaining Herbs de Provence on top of the chicken. Bake approximately 1 hour until the meat thermometer registers 170 – 180 degrees F. Remove from oven and let rest for 10 minutes. Cut into 4 pieces and serve. Serves four.