What wine with this? Chicken/40 cloves garlic

[estherschindler]

I'm far from knowledgeable about wine, and this menu proves it. Dinner is one of my old favorites, chicken with 40 cloves of garlic (from Cooking in a Small Kitchen, one of my first cookbooks that I fear is long out of print) accompanied with ratatoille and a cheese bread twist thing.

What the heck do I serve with this? I have a bottle of weissherbst we brought back from the Kaiserstuhl... but I'm not sure that would do.

Suggestions?

[Phil Ward]

With this dish, I sometimes serve a chardonnay, riesling or a pinot noir.

Phil

[estherschindler]

I went back to the cookbook. Perhaps because I was a latecomer to wine (or to a budget that could afford it), I never noticed before that the author suggested a Cote du Rhone, a Beujoulais, or (something else, I've forgotten what).

So we took his advice, and bought a bottle of E. Guigal 2000. It worked beautifully. Although I generally prefer white whine, the red went very well with the tomatoes etc. in the ratatoille.

[Schneier]

I made that chicken dish two nights ago, and served a young Chinon with it.

Bruce

[bleudauvergne]

All that garlic and you can't fail with a good Cote de Provence. Rosé.