Thoughts on this?
TIA
-a
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Listerine?
Drano.
In all seriousness... is this going to be oven roasted? Any sauces?
Assuming it'll be oven roasted with no sauces, I'd go with a white. Stay away from any oaky wines. And I'm not sure how something with a lot of mineral/grass notes would go with all that garlic.
Maybe a Viogner, or Spatlese.
Assuming it'll be oven roasted with no sauces, I'd go with a white. Stay away from any oaky wines. And I'm not sure how something with a lot of mineral/grass notes would go with all that garlic.
Maybe a Viogner, or Spatlese.
ventillation
Yes, well, I'm more interested in what to drink with it, not after it.
Yes, it is oven roasted and the sauce is a pan sauce with most of the garlic strained out and served alongside but a few cloves stirred in.
Yes, it is oven roasted and the sauce is a pan sauce with most of the garlic strained out and served alongside but a few cloves stirred in.
I've always served this with a nice Chardonnay. Lately, we've had White Burgundy with it. I assume a red Burgundy would work as well.
We call our version Garlic Chicken in a Pot. We brown small potatoes, carrots, whole garlic cloves, shallots, and chicken pieces and then toss everything in a pot with a little lemon juice, thyme, white wine, and chicken broth. Then bake (covered) for an hour. If you seal the lid with a simple (flour & water) dough it works best.
We serve with lots of bread for dipping. The garlic spreads like butter when done.
Neil
We call our version Garlic Chicken in a Pot. We brown small potatoes, carrots, whole garlic cloves, shallots, and chicken pieces and then toss everything in a pot with a little lemon juice, thyme, white wine, and chicken broth. Then bake (covered) for an hour. If you seal the lid with a simple (flour & water) dough it works best.
We serve with lots of bread for dipping. The garlic spreads like butter when done.
Neil
I'd go with a good cotes du rhone.
40 clove chicken is a staple at the Stinking Rose in San Francisco. The garlic is cooked along with the chicken; some cloves are served whole but most are blended in with some cream. Surprisingly it's not as strong a garlic flavour as you might expect.
The Stinking Rose has a fairly mediocre wine list though.
I'd say pape du neuf is on the money with Rhone. A lighter Pinot would work too.
The Stinking Rose has a fairly mediocre wine list though.
I'd say pape du neuf is on the money with Rhone. A lighter Pinot would work too.
Thanks very much for the replies. My recipe is much like Dave's description, but there's no cream in the sauce. I've made it twice. First time is turned out really well, and I paired it with a St. Emilion ('03 Fombrauge). Both were nice and they didn't go badly together. Second time it didn't turn out so well (a couple of seasoning mistakes and a couple of other things) and I served CdR. The CdR was good ;-). I intend to make it for guests next weekend.
Roasted garlic can make the dish have a sweeter taste if you roast it first by itself. 
Ended up not making it for the guests way back when, but had it tonight. I paired it with a 2002 Chablis (see separate TN) that worked out quite well. I was surprised as it was an unintentional pairing - we just happened to decide on this for dinner, and an earlier visit to the local wine shop turned up the 2002 Chablis which I really wanted to try. Thanks again.
I have this classic Provencal dish in the oven as I write this. I usually make James Beard's version, but I'm trying something different tonight, a recipe from one of my Time-Life cookbooks.
If it were up to me, I'd serve it with a Rhone or Syrah/Shiraz of some sort, but my wife likes white with it, so it's a mid-range, somewhat oaky Chard tonight. I was thinking of a Cali Pinot Gris, but I changed my mind at the last minute.
As for those of you who denigrate this superb dish, you obviously haven't tried it and know little about French cooking. Roasting the garlic changes it dramatically -- it becomes mild and nutty, not strong, bitter, or stinky at all.
If it were up to me, I'd serve it with a Rhone or Syrah/Shiraz of some sort, but my wife likes white with it, so it's a mid-range, somewhat oaky Chard tonight. I was thinking of a Cali Pinot Gris, but I changed my mind at the last minute.
As for those of you who denigrate this superb dish, you obviously haven't tried it and know little about French cooking. Roasting the garlic changes it dramatically -- it becomes mild and nutty, not strong, bitter, or stinky at all.
This is a dish we make fairly regularly in our house, and Doug's description of superb is right on target. I usually have it with either a crisp, lightly oaked CA Chard (Chablis would be a great match too) or a Cotes du Rhone (or an Aussie GSM)
I've made this a few times since this thread stopped growing, usually pairing with Cotes-du-Rhone. Tonight I had open a 2006 Chablis (Moreau-Naudet Montee de Tonnerre) and a 2007 Gigondas (Les Pallieres du Diable). The Gigondas clashed with this dish, and that surprised me. I'm not sure why. The dish was great, the Gigondas was great, but they were jarring together. I think it might have been the anise flavors in the Gigondas, I don't know. The chablis was a great match.
I second a Riesling with some residual sugar.
quote:Originally posted by aphilla:
I've made this a few times since this thread stopped growing, usually pairing with Cotes-du-Rhone. Tonight I had open a 2006 Chablis (Moreau-Naudet Montee de Tonnerre) and a 2007 Gigondas (Les Pallieres du Diable). The Gigondas clashed with this dish, and that surprised me. I'm not sure why. The dish was great, the Gigondas was great, but they were jarring together. I think it might have been the anise flavors in the Gigondas, I don't know. The chablis was a great match.
Aphilla, have you ever had Chicken Vesuvio at Rosebud? It comes to your table with a ridiculous quantity of garlic cloves on the plate.
No, I haven't but I might seek it out. A friend is coming to town this spring and wants to go to an Italian place, so Rosebud might be good.
looking for something to pair with a white hermitage tonight. This looks like a winner.
Paired it with Barbera d'asti tonight and that worked well.
Didn't go so well with red burg.
Making this right now using the Ina Garten recipe. I'm pairing it with a domestic white Rhone - '09 Treana.
quote:Originally posted by snipes:
Making this right now using the Ina Garten recipe. I'm pairing it with a domestic white Rhone - '09 Treana.
Nice. The Treana white has some availability here. Worth seeking out?
It virtually always is. I've never been disappointed in one. It's a great match with steamed lobster.
I agree with Board-O. Treana is a solid and reliable choice at <$20. The recipe called for a cup and a half of white wine. I used a '10 Flying Nymph (Cass winery Paso), Viognier,Marsanne, Roussane (56,32,12%). Recommended by my wine guy and at $12 it was enjoyable especially as it warmed while I was cooking.
The chicken turned out nicely with a very flavorful gravey. I used thighs and breasts and I swear the chickens they came from must be the size of turkeys. I have two days worth of leftovers.
The chicken turned out nicely with a very flavorful gravey. I used thighs and breasts and I swear the chickens they came from must be the size of turkeys. I have two days worth of leftovers.
quote:Originally posted by RDCollins:
I have this classic Provencal dish in the oven as I write this. I usually make James Beard's version, but I'm trying something different tonight, a recipe from one of my Time-Life cookbooks.
If it were up to me, I'd serve it with a Rhone or Syrah/Shiraz of some sort, but my wife likes white with it, so it's a mid-range, somewhat oaky Chard tonight. I was thinking of a Cali Pinot Gris, but I changed my mind at the last minute.
As for those of you who denigrate this superb dish, you obviously haven't tried it and know little about French cooking. Roasting the garlic changes it dramatically -- it becomes mild and nutty, not strong, bitter, or stinky at all.
All true. it can be amazing. A few years ago I hosted a wine dinner at a now defunct restaurant called 'Inside' in the west village. On that night they had a Garlic theme in place. All their regular dished with the twist of garlic. The 40 clove chicken was superb with our all cabernet theme. The garlic burger was very deent too. Garlic is just plain.....good.
I agree that if you roast the garlic first, there is a haunting sweetness thats just awesome when done right.
quote:Originally posted by Berno:
I second a Riesling with some residual sugar.
Add another +1
quote:Originally posted by aphilla:
Thoughts on this?
TIA
-a
Listerine. A BIG bottle!
quote:Originally posted by snipes:
I agree with Board-O. Treana is a solid and reliable choice at <$20. The recipe called for a cup and a half of white wine. I used a '10 Flying Nymph (Cass winery Paso), Viognier,Marsanne, Roussane (56,32,12%). Recommended by my wine guy and at $12 it was enjoyable especially as it warmed while I was cooking.
I got my hands on a bottle of this. Quite nice. Thanks for the heads-up.
Tonight I tried this with a Mondavi cab and it was a pretty good pairing also.
The chill in the air has me thinking of making this tonight. I'm in the mood for a red, most likely a big red. My recipe calls for a bit of heavy creme and white wine. Anyone ever substitute red wine for the white or see any issues with doing so?
Great thread! I've been roasting garlic for decades and heartily agree with all the positive comments. Interesting comment about roasting the garlic before adding it to the dish. I've often wondered about cooking this dish; this thread inspires me give it a go.
In terms of pairings I would have gone to a white CdP. The off dry Riesling seems like a good choice. Does anyone that's tried red pairings strongly recommend a red over the white choices? If so, which? I could see an aged red CdP, not sure about a Cab or big Syrah/Shiraz.
In terms of pairings I would have gone to a white CdP. The off dry Riesling seems like a good choice. Does anyone that's tried red pairings strongly recommend a red over the white choices? If so, which? I could see an aged red CdP, not sure about a Cab or big Syrah/Shiraz.
My experiences, mostly documented in this thread, have been hit or miss with reds. I'll probably keep trying reds now and then but the whites have been uniformly good pairings.
And yes, roasting the garlic before making the rest of it seems to be the way to go.
Hmmm, I may have to do this tonight myself.
And yes, roasting the garlic before making the rest of it seems to be the way to go.
Hmmm, I may have to do this tonight myself.
I stuck with my traditional recipe, but paired with an 05 Napa cab. Neither half of the pairing enhanced the other, but both were good as individuals so in my mind it worked. A Rhone style white would have paired better though.
Had a bordeaux with it tonight - cotes de castillon. And it was a nice pairing.