Edelzwicker… ever heard of it? No worries if you haven’t, its like the two buck chuck of Alsace- only given the grapes start at a better quality in the beginning it might be more like four buck chuck. Tonight, however, I made sweet and sour chicken thighs to go with it… not exceptional, but a fun pairing.Anyway, Edelzwicker is not a very well know wine in anywhere but Alsace. I found it when I was recently at the Salon des Vins des Independents. Domaine Gerard Metz is always are first stop when we go to the salon. He makes really bright vibrant wines that hold up to time and are really great expressions of the grapes. Normally, I go specifically for the Pinot Gris, but this year it was a little too sweet for my taste- normally I drink it with a little bit spicy food or when I want a fresh wine with a heavy dish. This year I took a bottle of the Edelzwicker instead of the Pinot Gris.
Truth be told- Edelzwicker is a blend of different grapes and really nothing to write a blog about.. ;). In terms of AOC, it is a basic Appellation Alsace Controlée and can be a blend of any of the authorized grapes in Alsace. In this case, it is 50% Sylvaner and 50% noble grapes, aka. Riesling, Pinot Gris, Gewurztraminer, Muscat.
Tasting Notes: Simple wine, light fruit notes, lots of citrus- green apple and lime rind. Nice and refreshing when served at the right temperature- too warm and it is very flat on the palate. Short finish, not a thinking wine. Just sipping. With sweet and sour it was a nice refreshing touch- didn’t add and didn’t take anything away from the plate.Dinner tonight- Sweet and sour chicken thighs with carrots, onion and garlic topped with cilantro. So good! And pretty easy. Generally, I rubbed the chicken thighs with paprika and cinnamon, pan fried 5 minutes (they were small thighs) and set to the side. Added the carrots and onions to the chicken juice and sauteed about 5 minutes. Added garlic to mix. Re-introduced the chicken thighs, turned heat to medium-low, added 1/2 water, 1/4 lemon juice and 1/4 honey to mix and simmered till I was so hungry I had to eat it. Topped it with cilantro and…viola!
Dinner tonight took less than 30 minutes, was the first time I attempted this recipe AND I didn’t get in a fight with my husband!!! Woot woot!