A South African Chenin is Very Good with Chilli Chicken Pasta

We tried Paul Ainsworth’s Chilli chicken pasta with red pesto sauce from the Great British Chefs website.

Chicken breast strips are cooked with a sauce containing onion, garlic purée, vegetable stock, sweet chilli sauce, red pesto, crème fraîche, basil, tomatoes and seasoning.  The mixture is served over fresh pasta and we used tagliatelle.

We decided on a bottle of Esporao Monte Velho Tinto Alentejano 2013, a Portuguese red from the Wine Society.  A good wine but a clash with this particular dish. 2015-07-15 18.27.54

We turned to a bottle of The Huguenot Chenin Blanc 2014, an off-dry South African white from the Sunday Times Wine Club.  See here for a previous pairing with this wine.

We tasted tropical fruits, especially pineapple and peach, and the finish was slightly citrussy.  The wine was a very good match with the pasta.2015-07-15 18.34.07 HDR