Chicken Piccata wine choice?

I am making chicken piccata and would appreciate some wine suggestions. Probably served with a spinach side. Thanks.

With the lemons and capers, it's a dish with a lot of acidic bite. I'd counter with a white with plenty of acidity. Crisper Sauvignon blanc, or maybe a Friulian white. If you want to go for regional authenticity, I'm afraid I have no idea where veal/chicken piccata comes from. I'd avoid very Southern Italian, and 2003s, unless I knew that particular wine had good acidity.

With the lemons and capers, it's a dish with a lot of acidic bite. I'd counter with a white with plenty of acidity. Crisper Sauvignon blanc, or maybe a Friulian white. If you want to go for regional authenticity, I'm afraid I have no idea where veal/chicken piccata comes from. I'd avoid very Southern Italian, and 2003s, unless I knew that particular wine had good acidity.

I agree about the acidity, of course. For a non-standard pairing to emphasize the lemon character, what about a Blanc de Blancs Champagne?

Mark Lipton

[Jenise]

Further to what Dale and Mark said, if a red wine is preferred (I love piccata and my own preference runs red) sangiovese (which is a generally acidic red) would be an excellent choice--go with an Italian, the domestic versions are all gooped up with oak.

I personally would go the other way. When serving a tart dish, like a veal schnitzel with lemon and a warm cucumber/potato/bacon side, a slightly sweet riesling works so well. The picatta deserves at least a full bodied, rich white or a lighter red such as from the north of Italy. Acid plus acid, as much as I do love acid.......just don't quite work for me.

Kevin

Thanks all. The winner was fizz. I popped a bottle of Lamiable Grand Cru Brut. Lovely. Was great to drink as I prepared the dish and went well with the piccata. I just love fizz when you open a bottle and the whole room is perfumed by the nose. Don't even need a sniffy sniff as the Vayniak would say.

Thanks again and yum!

Yes, southern Italian. Think Falanghina or Fiano di Avellino.

I've been working through some Marlborough Sauvignon Blancs from New Zealand (around $10-11 on Bay Area supermarket shelves), crisp acid, citrusy character, and in some cases considerable complexity -- holding their own in the California retail market, thank you very much, and rarely overoaked IME -- they've gone beautifully with sauteed fish with lemon beurre-blanc, I think likewise a good prospect with related chicken dishes, and maybe Guinea hens (local French-born restaurateur just reported to me by phone while driving that he got a bunch of good ones farm-fresh and will cook them, "call and let me know, if possible, before you come in -- it's a delicate bird to cook, so little fat, it takes 45 minutes or an hour to do it right, I'd prefer to do them that way than in advance and keep them warm"). Hope to report further.

I've been working through some Marlborough Sauvignon Blancs from New Zealand (around $10-11 on Bay Area supermarket shelves), crisp acid, citrusy character, and in some cases considerable complexity -- holding their own in the California retail market, thank you very much, and rarely overoaked IME -- they've gone beautifully with sauteed fish with lemon beurre-blanc, I think likewise a good prospect with related chicken dishes, and maybe Guinea hens .

Which ones have you particularly liked, Max? IMO, they are chiefly responsible for changing America's palate for white wines. I don't think that it's a coincidence that a significant number of CalChards now prominently display the term "unoaked" and a few (more) are even flirting with blocking ML. These days, my favorite Kiwi SBs are from Babich and Palliser Estate (the latter from Martinborough, not its Southerly cousin, and decidely more than $10-11), as you may have already read

Mark Lipton

Max,

Thanks. I would also appreciate hearing which NZ SB you have identified for serving with these types of dishes. Last weekend I made a Poached Haddock in Lemon Fume and it would be great to complement it with one of these wines the next time I make it.

Greg

First the situation, then names of Marlborough (NZ) Sauvignon Blancs. I'm a thorough neophyte in these wines, that's why I'm trying them lately.

Because I like sometimes to stand down from winegeek attention* and just enjoy a wine with food, I'd encountered good-value NZ SBs for a while, casually in restaurants, before recording details. Increasingly they're among the most interesting moderately-priced whites in Bay Area restaurant lists, despite proximity of most of California's fine-wine production. A favorite café pours Matua Valley 2007, not just one of the café's cheapest white offerings but also among its best, which finally got my attention. Besides that one, I've so far tried and enjoyed Brancott 2006 -- both fit the description I posted above. Oyster Bay 2005 less so. (With the Guinea hen last mentioned, on the other hand, a mineraled and esteral Morgon from an obscure label was superb. Beaujolais comes through once again!)

Warning! Smaller print follows. Optional content, not essential to message.

*Distinguished founder of local branch of a Franco-American wine-food organization is a mature ex-Marine who delights when subordinates pay due respect -- I give a brief salute or discreet click of heels on greeting "mon Commandant!." "At ease, at ease ..." is the invariable satisfied reply.