By Kathleen Rake
Chef Ricky was back in action last night with Chef's Plate pan-seared Parmesan chicken, mashed potatoes, and oven-roasted broccoli. I pulled a Blue Grouse Estate Winery Pinot Noir to go along with it, partly in honour of Blue Grouse's recent recognition by Times Colonist readers as Best Island Winery, and partly because, well, I L-O-V-E Pinot Noir.
🍷 Blue Grouse Estate Winery
🍷 2017 Estate Pinot Noir
🍷 12% ABV // $32 at winery
Fruity, silky, refreshing. A great wine to sip alongside a meal that presents with myriad flavours and textures.
À Votre Santé!
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