We decided to do Delia’s Braised Pork with Apples and Cider from her Complete Cookery Course, but to substitute Chicken for the Pork. I’ve seen crisp unoaked Chardonnays suggested as pairings with this type of dish, so we opened a bottle of Don Cayetano Chardonnay 2009 from the Sunday Times Wine Club. This Chilean white is cool-fermented and unoaked and is described as golden, fresh and brimming over with attractive pineapple, citrus, melon and peach flavours. A lovely wine, but we were slightly disappointed with the food match. It was OK but not outstanding. Perhaps a slightly more acidic wine would have been better?