Wine Pairing - Poulet Basquaise

How do you even begin to pair a wine to a dish that has as much character as as Poulet Basquaise? Only the true Basque know the answer to that question while the rest of us will continue to operate in the fog - familiar territory to someone like me. What we have to work with folks is a powder keg of flavors - so unless you've invited your own demolitions expert - proceed with the utmost care. Imagine if you will, assaulted by onions, garlic, peppers, paprika maybe even hot peppers and that's just for starters. So something dainty, elegant to be sure, well brought and mannered is NOT what you want. It may be time to call in your special teams, those 600lb lineman, a Bordeaux, a Coteaux-du-Languedoc,  Gigondas or a Shiraz might be in order. So put down your white wine, spritzers, little drinks with umbrellas and get in the game.

Les Vins de Sélection



Domaine Ilarria Irouléguy Rouge  To be truly authentic, go all-in on the Basquaise with a not-well-known Basque wine. Made from a blend of Tannat, Cabernet Franc, and Cabernet Sauvignon, Irouléguy?s not a delicate wine, but nor is it as big as wines made with these varieties. Its smoky flavor and dark fruits will merge nicely with the rustic onions, garlic, and red Espelette peppers or paprika and peppers in the sauce. If you can find this red, then to the authentic, it's a must.  



Languedoc Roussillon -Vin de Pays d'Oc or a Corbières. This is probably a close second as is the next one. At least geographically speaking.



Region Sud-Ouest -Béarn or a Côtes de Castillon



Bordeaux -Graves, what more can one say.



Côtes du Rhône  -Gigondas , Vacquéras or Rasteau. I would angle for a Gigondas myself.



Argentina -Mendoza, Malbec this should be able to handle the rich spicy mixture but it may take you two or three bottles before you believe me.



Australia, South Eastern region -Clare Valley, Shiraz. Well the Aussies probably think this is nothing compared to what they have or had or could do. Whatever.