Some nights I cannot help but roast a chicken in our clay pot, particularly in fall. While the leaves are turning amber and orange, root vegetables are fresh and in profusion, and the air is starting to have a bite, roast chicken with garlic, butter and herbs is the most comforting food I can imagine. We usually pair it with a medley of potatoes, onions, parsnips, carrots, and Brussels sprouts. Roasting these in a clay pot infuses each element of the meal with the flavors of every other element, and adds a tender juiciness to the chicken that is unparalleled.
Only one wine should be paired with this meal, in my mind: Chardonnay. It does not have to be Burgundian, nor does it need to have excessive oak aging. Preferably, it should be fruity and have hints of creamy butter, with that toastiness provided by time in barrel. Chardonnay paired with roast chicken should also be suede-soft, and there should be just enough acidity to maintain its role as a food wine.
Thus the 2007 Edna Valley “Paragon” Chardonnay, from the San Luis Obispo County in California, perhaps the coolest mesoclimate around their AVA. A pale gold in the glass, with good clarity, this wine presents a nose of pure fresh pear and vanilla, with a healthy dose of oak, and notes of guava and other tropical fruit. In the mouth it is lush and opulent, viscous and soft, with more pear and green apple balanced to buttery oak. There is definitely some acid backbone here, just enough to keep it from falling into the “flabby domestic Chardonnay” category. Decent balance, and a great long finish. Pair this with roast chicken or Cornish game hen, or pasta dishes with shrimp or chicken in cream sauces. $15.