Here is what we decided today to pair with today’s dinner– Butter Chicken.
Our Pinot Noir Choice
Oyster Bay Pinot Noir is a medium-bodied red wine from Marlborough, New Zealand. It has a ruby red color with a slight purple hue and aromas of red cherry, raspberry, and spice with hints of vanilla and oak. On the palate, it offers flavors of cherry, raspberry, vanilla, and oak, with soft tannins and well-balanced acidity leading to a smooth and lingering finish. This versatile wine pairs well with a variety of foods, including roasted chicken, grilled salmon, and mushroom risotto.
Rick— As this was a gentler wine than I am usually accustomed to, on the first pour its aroma was somewhat mild. On tasting it, there was little to be offended by; no edge or bite. This was a good choice for butter chicken as the wine did not over-power the meal, and it was consistent over the course of the meal. Thumbs-up!
My rating-
Oyster Bay Pinot Noir Taste Profile
Aspect
Description
Appearance
Ruby red with a slight purple hue
Aroma
Red cherry, raspberry, and spice with hints of vanilla and oak
Taste
Medium-bodied with flavors of cherry, raspberry, vanilla, and oak. Soft tannins and well-balanced acidity lead to a smooth and lingering finish
Food Pairing
Roasted chicken, grilled salmon, mushroom risotto
Overall
Well-balanced and versatile with a pleasant combination of fruit and oak flavors
Butter Chicken
Butter Chicken, also known as Murgh Makhani, is a popular Indian dish made with marinated chicken cooked in a creamy tomato-based sauce. The chicken is usually marinated in a mixture of yogurt and spices such as cumin, coriander, and turmeric before being grilled or roasted. The sauce is made with tomatoes, cream, butter, and a blend of spices such as garam masala, cumin, and coriander. The chicken is then simmered in the sauce until it is tender and flavorful. The dish is typically served with rice or naan bread and is known for its rich and creamy texture and flavorful spices.
Oyster Bay Wineries
Oyster Bay is a well-known winery based in Marlborough, New Zealand. It has gained international recognition for its Sauvignon Blanc wines. Here is a brief overview of the history of Oyster Bay Wineries:
The Oyster Bay winery was established in 1988 by a group of wine enthusiasts led by Michael and Rosemary Brajkovich. They recognized the potential of Marlborough, located on the northeastern tip of New Zealand’s South Island, as a region suitable for producing exceptional wines.
The founders selected a site in the Wairau Valley, known for its fertile soils, cool climate, and abundant sunshine. These factors create favorable conditions for growing grapes, particularly the Sauvignon Blanc varietal.
In 1991, Oyster Bay released its first vintage of Sauvignon Blanc. The wine garnered immediate attention for its vibrant, fruit-forward flavors and distinct characteristics. It quickly gained popularity both domestically and internationally, propelling Oyster Bay to prominence.
Over the years, Oyster Bay has received numerous accolades and awards for its wines, solidifying its reputation as a leading New Zealand winery. Its Sauvignon Blanc, in particular, has become an iconic representation of the region’s style.
Today, Oyster Bay wines are enjoyed in over 90 countries around the world, allowing wine lovers everywhere to experience the unique flavors and elegance of Marlborough.
