Courtesy Liz Pearson
The perfect marriage of honey mustard and Buffalo sauce, this roasted chicken seasoning combines the tang of Tabasco with the sweetness of honey and the creaminess of butter. Think this bold combination of flavors is impossible to pair with? Well, then Anthony Merlone, wine director at Le Farfalle in Charleston, South Carolina, has a Nebbiolo he thinks you need to try.
- ¼ cup softened unsalted butter
- 2 tablespoons honey
- 1 tablespoon Tabasco (or similar hot sauce)
- 1½ teaspoons kosher salt
In small bowl, use fork to mash together butter, honey, Tabasco and salt. Spread evenly on chicken, both over and under skin. Roast chicken according to instructions.
The key to pairing this dish is to find a wine that stands up to the spicy flavor without drowning out the honey. Anthony Merlone, wine director at Le Farfalle in Charleston, South Carolina, says Mamete Prevostini’s 2014 Botonero Nebbiolo (Terrazze Retiche di Sondrio) from Lombardy is just the thing. “The Valtellina grapes grow at a higher altitude during a shorter growing season with cooler days and nights, which tends to make a lighter wine,” he says. It has Nebbiolo’s charactistic floral, spicy perfume, “along with lovely cherry fruit, which is a perfect match for the chicken.”