I’ve heard it said that we should let food be our medicine and let our medicine be our food. Ain’ it the truth?! The last several days, my sweetie has been sick with a flu, and there is nothing better than home cooking to comfort the body. I made him a Yumaroo Soicy Paprika and Panko crusted chicken cutlets with pearled couscous and salad on the side. He devoured it. (So did I!) I was enjoying a wonderful Pinot Noir while I was cooking. While I wouldn’t ordinarily recommend a red with chicken or spicy food because reds tend to enhance the spiciness, a Pinot Noir actually pairs nicely due to the higher acid, lower tannin, lighter body, and lower alcohol content. A higher tannic wine makes spicy appear even more red-hot, so the low tannin in a Pinot Noir is a good thing! Also, if you serve it slightly chilled, the cool wine is a nice break from the heat party dancing on your palate. Also, that acidity makes your mouth water and lends a refreshing feeling. Thumbs up all around!
