An Australian Chardonnay is Very Good with a Slow-Cooked Chicken and Beer Stew

We slow-cooked a Chicken and Beer Stew recipe from the Slow Cook Book.

The chicken pieces were cooked with onions, brandy, mushrooms, bouquet garni, crushed juniper berries, beer (a can of Hobgoblin in this case), chicken stock and double cream.

The meal was garnished with parsley and served with a jacket potato. Very enjoyable too.

We thought a not too oaked-Chardonnay would be good and opened a bottle of Tesco’s Finest Del Rios Victoria Chardonnay 2011.

This Australian white was lemony, with fresh tropical fruits and a smooth creamy finish that intensified IMG_0598as the meal progressed.  A very good match.

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