Not being overly ambitious but hungry I grilled a chicken breast, after stuffing it under the skin with parmesan and garlic. Ate it with fresh corn and chopped garden tomato chutney. Pretty good improvisation if I say so myself.
I started with a white bordeaux but that didn’t seem to cut it. I had a merlot in the fridge and poured a glass of that. Tremendously fresh and fruity from the cold. I think the ideal combination with the chicken, once the wine hit about 16ish degrees.
