"Serious Wine for Non-Serious People"

 
White Wines:   Chardonnay       Riesling     Carlos       Magnolia       Muscat  
Red Wines:   Cabernet Sauvignon       Merlot       Noble       Noble Evening Pleasure  
Fruit Wines:   Blackberry       Peach        Strawberry  
Port Style Wines:   Red Velvet       Frost Velvet     Blueberry Velvet  
Blush Wines:   White Syrah       White Noble      Autumn Blush  
       
 

NOBLE Evening Pleasure 

Color:

  Red

Vintage:

  2013

pH:

  3.39

ALC:

  11.3%
   
  Description:
Full bodied and fruit forward passion to the extreme. This

wine is soft, sweet, and reserved with wild berry overtones. It captures the essence of picking the fruit right off the vine and placing it in the bottle.

  Retail Cost: $11.99  
 

Best Paired With:
Another great pairing to meet all taste buds. Poured often with spicy, flavorful dishes and also as a nice evening dessert. A must at the next social get together you have. Very refreshing on a summer evening.

 
 
The Vineyard's  "Healthy Living with Wine"  Menu Idea . . . .  Noble Evening Pleasure

 

Red Wine-Braised Chicken

with Tomatoes, Cilantro, and Garlic

This is a great easy dish great for game days. It creates its

own wine sauce during cooking  and the chicken is really soft to

the touch with all the wine character. Serve with some backed

sweet potatoes, this is a great afternoon relaxation to enjoy. Cheers~

 

Ingredients

 

Preparation and Design

10 cloves garlic, peeled
8 tablespoons olive oil
6 chicken breast and 12 legs
sea salt and fresh black pepper
1/2 bottle red wine
2 cups chicken stock
3 cups tomatoes, chopped
2 tablespoon tomato paste
4 garlic cubes, sliced

1 cup cilantro

Zatarain's dirty rice


Fresh flat-leaf basil

leaves as a garnish
 

 

Place the garlic cloves in a saucepan, cover with water,

and bring to a boil to soften over medium-high heat. As

soon as the water  boils, drain, the garlic and set aside.

 

Heat 8 tablespoons of the olive oil in a large pan over medium-high heat.

Add the chicken in a single layer pan, leaving space between the pieces.

Season with salt and pepper, and cook until light golden on each side,

10 minutes total. Remove the chicken from the pan and pour off the

excess fat. Increase the heat to high, add the wine to the pan, and reduce

by approximately half, 10 minutes. Return the selected chicken to the

pan, along with the garlic, chicken stock, tomatoes, and tomato paste.

Bring to a boil, reduce the heat to low, and simmer for 5 minutes.

Continue to cook, covered, until the juices from the chicken

are clear, 15 to 20 minutes.

 

Remove the chicken pieces from the pan and set aside; cover with

foil to keep warm. Cook the Zatarain's Dirty Rice, Arrange the chicken

on a platter and drizzle the sauce over the top.