We have had Jamie’s 30 Minute Meals cook book for a while now but have only just got around to trying a recipe from it.
We cooked Jerk Chicken. Last time we did this we did it on the barbecue and used a recipe that Levi Roots cooked on one of Jamie’s cookery programmes. As we had enjoyed a Chilean Sauvignon previously, we thought that would be a safe bet. Wrong!
We opened a bottle of Vina Tarapaca Sauvignon Blanc 2009, a Chilean white from the Sunday Times Wine Club and a wine we have enjoyed previously. However, in this particular recipe, the chicken is drizzled with runny honey and we found that the sweetness varied between mouthfuls of chicken. Where it was prominent, unsurprisingly it did the wine no favours at all. I was all for abandoning the wine with this meal, but Teresa persuaded me to persevere.
Fortunately, with the addition of some of the salad accompaniments and the yoghurt and coriander, the wine’s flavours of lemons, citrus and exotic fruits began to come through, so the pairing was eventually acceptable.
I’d be interested to discover whether an off-dry Riesling would work with this meal.