We enjoyed the Clif Family Winery Climber White wine a few nights ago. This interesting wine is a blend of 4 varietals - 3% Muscat, 12% Pinot Blanc, 81% Sauvignon Blanc, and 4% Chenin Blanc. This is not an "oak-y" white wine, but instead is very crisp and light. I want to quickly share my tasting notes based on the 5 S's -
See - A lovely light golden color, completely clear.
Swirl - Very slight "legs" or "tears" on the glass. Pretty to swirl in the glass as the smell was released.
Smell - Incredible fruits. Pear, Citrus, Grapefruit. The smell was light and seductive.
Swish - Not too sweet. Very light, almost delicate fruity-ness, not too tart.
Swallow - Excellent. Gently warm on the swallow, with a smooth and deliciously yummy finish!
Now I am sure that this has been written up with all kinds of wonderful quotes, with things about "notes of fresh hay" and "gorgeous fruity medley." You will have to forgive me as I can only tell you what I saw, smelled, and tasted. And my conclusion? Delicious, light, easy on the tounge, not overly sweet, a perfectly lovely summer white wine. I liked it. A lot.
So, after tasting this wine, I think it would go with just about anything from a mexican dish to your favorite cookies. Which is saying something. For our dinner we had Lebanese Garlic-Marinated Chicken on the Grill from the Mediterranean Diet Cookbook by Nancy Harmon Jenkins. I have never had a recipe from this book that I didn't love, and Nancy's writing is a treat to read. We had our chicken with a wonderful salad, fresh bread, and this excellent wine, and it was truly a fabulous summer feast. Recipe follows. Try it, and enjoy!
2 pounds skinless boneless chicken breasts
4 garlic cloves, crushed with the flat blade of a knife
1 teaspoon salt
1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
1 teaspoon sweet paprika
freshly ground black pepper to taste
Chicken breasts are usually sold split in half. Cut each breast half in half again and put them in a bowl.
Chop the garlic coarsely and in a small bowl crush it with the salt, using the back of a spoon, until you have a smooth paste. Stir in the lemon juice, oil, paprika, and pepper. Beat well with a fork and pour the marinade over the chicken pieces. Mix well and turn the pieces to coat them liberally with the marinade. Cover and refrigerate 4 to 5 hours or overnight.
When you are ready to cook, prepare the grill, leaving plenty of time for it to heat up if you're using charcoal or wood. When the fire is hot enough, place the chicken pieces on the grill and set the grill a good 8 inches from the source of the heat. Use the marinade remaining in the bowl to baste the chicken frequently as it cooks. Grill for 10 minutes or longer on each side, turning each piece once. Test for doneness and serve hot or at room temperature. Makes 6 to 8 servings.
P.S. Finishing the bottle the second day? Equally good. And I REALLY like that. :)