Wine on the Radio - May 29, 2003

Chicken on the Grill

What could be easier than marinating some chicken and tossing it on the grill for dinner?   Probably picking the wine to have with it.

No exotic or fancy choice here . . . just bring me Chardonnay from the Napa Valley .   Napa Valley Chard tends to be bursting with fruity flavors.   And it's often got that vanilla scent of oak barrel aging along with big, buttery flavor.

The richness of this wine is why it's the no brainer choice for chicken on the grill.

So . . . get some split breasts, pour a bottle of Italian dressing over 'em, keep 'em covered in the fridge a few hours.

When ready cook 'em on a hot grill 'til they're crispy outside and still juicy inside.

Toss a salad, steam some green beans and pop the cork on that Napa Valley Chardonnay . . . dinner is served.

Fire up the grill and pop the cork™!

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