In The Kitchen: Carolina Traminette and Spicy Chicken Teriyaki Bowls
By Jennifer Primrose & Dathan Kazsuk
Opening a bottle of wineafter a long day at work or while enjoying the sunset on the porch is great. But for the most part, that perfect wine is meant to be savored with a splendid meal. And for our In the Kitchen series, we will be pairing a local or regional wine, beer or spirit with a home-cooked meal.
We visited this winery for the first time on a cold January weekend, where we learned all about this USDA all organic winery while tasting some wines. We sampled a lot of wines that afternoon, but selected the Traminette knowing we were going to pair it with something spicy back home.
The teriyaki marinade for the boneless chicken thighs was sweet, yet tangy – consisting of soy sauce, brown and granulated sugars, grated ginger, garlic and cayenne pepper.
Obtaining the characteristics of Gewurztraminer, this wines peppery and floral aromatics didn't cut back the heat in the chicken, but blended with the heat linger on the tongue to be a perfect pairing.