This refreshing dish showcases the briny, complex
flavor of spanish olives. Tender pan-sauteed chicken cutlets are paired with a sauce
of green olives and caper berries with a hint of lemon. Simple to prepare and with a small
list of ingredients, we love this as an easy weekday meal that can be prepared from items
already in our pantry.
For the wine pairing, it is essential to choose a wine that can stand up to the sauce's
saltiness and lemony tartness. A similarly zesty, tart wine is a good bet. For our splurge, we
feature a classic New Zealand Sauvignon Blanc that blends vibrant acidity with exotic flavors.
Our steal, a Verdejo from Spain, has less fruit-focused flavors than the Sauvignon,
with intriguing stone and mineral notes.
2012 Cloudy Bay Sauvignon Blanc,
One of the classics of New Zealand. Zesty gooseberry and exotic
lychee notes are enticing. ($33)
Buy at Wine.com
2011 Sitios de Bodega Con Class
Clean, mineral aroma is reminiscent of wet stone. Crisp,
lively acidity on the long finish. ($15)