Chicken and Local Riesling

Easy dinner last night of chicken thighs and rice. The chicken pieces were marinated in lime juice, olive oil and chili powder then placed in a roasting pan. Tomatoes, serrano peppers, onions and garlic were added to the marinade for a few minutes then poured over and around the chicken pieces. The whole thing went into a 400 degree oven for half an hour. The result is above, served around a pyramid of white rice.

The wine was local. We opened a 2008 Kinkead Ridge estate Riesling. I purchased the wine this spring on its release and stashed it away for a few months before trying the first one. There is lime, a slight chalky taste, a tiny bit of kerosene and a small bit of grapefruit skin at the end. There are still some bubbles of youth that show up on the side of the glass. With 1.2% residual sugar and just enough acid it paired nicely with the heat from the chicken. The wine still needs some time to come around so the remaining bottles will have to wait. As someone once remarked this wine is like a virgin in a bordello - immature and young, but full of promise of pleasures yet to come.