Food and wine match, 7 Springs Sauvignon Blanc & chicken with roast lemon

I’ve always loved to cook but since I’ve fallen in with all these London food bloggers who cook and review restaurants, I’ve gotten a bit shy about my cooking abilities, so to speak. I do, however, know how to cook and although I might not make very exotic or time intensive recipes, it usually comes out pretty darn tasty. At least my flatmate, Giordi, likes my cooking. Score one for The Winesleuth. So, when I got an invitation to take part in the latest contest to contribute a recipe, I thought I’d enter. Being The Winesleuth, of course, I had to find a wine to pair with whatever I cooked. Usually, when I decide to cook, I look at what wines I have to hand first and then think about what to cook that will go with it. So it was, one Saturday afternoon, I had a look at my wine rack and spied a bottle of the 7 Springs 2010 Sauvignon blanc from South Africa. I had tried the wine about 5 months ago and enjoyed it very much so I was curious to see how or if it had changed. When I had first tried it, I thought with it’s fresh,crispy, citrus character, this wine would probably go well with chicken in some form. So I yelled up the stairs to Giordi, “Hey, do you fancy chicken for dinner tonight?” I heard some sort of agreement and fired up the laptop. I don’t have any cookbooks but I do have the web and found a recipe from an American magazine, Bon Appetite for Chicken with Roast Lemons, Green olives and capers. A very simple recipe that can be made in less then hour, this dish was fantastic. I had to tweak the recipe a little bit as the local Turkish shop only had Turkish olives marinated in lemon (the recipe calls for green Sicilian olives) but the dish came out fantastically. Very tasty and tender chicken and the flavour the roast...

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