Weekly Organic Wine & Food Pairing: Berry Chicken Salad and Paul Dolan 2008 Sauvignon Blanc

Nothing beats a great summer salad and a cold glass of Organic Sauvignon Blanc. Todays organic food/wine match is a chicken and berry salad served with Paul Dolan certified organic Sauvignon Blanc.

About the wine:Paul Dolan Certified Organic 2008 Mendocino County Sauvignon Blanc Black bears roam the hillsides by the headwaters of the Russian River, where two adjacent vineyards (each with its own hydroelectric power plant!) provided the grapes for this wine. This northern vineyard area is a land of extremes, with cold nights and hot days. The wine has a distinctive kiwi fruit character, with bright citrus zest and lemon grass notes.This wine is the unique expression of a carefully nurtured piece of land, made manifest in each bottle. Grown without conventional pesticides and synthetic fertilizers, the soil is treated as a living, lifegiving system. Paul Dolans winegrowing practices create special wines, while sustaining the environment, the place they live, and the people who live there.

VARIETALS: 100% SAUVIGNON BLANCCOOPERAGE: 100% STAINLESS STEEL FERMENTED AND AGEDALCOHOL: 13.5% BY VOLUMETA: 0.64 G/100MLPH: 3.08RS: 0.12 CASES: 1,260

CASESSummer Berry Chicken Salad
Prep/cook time: 15 minutes
Serves 4
Look for organic berries that are firm and plump; a frosty look on blueberries indicates freshness and ripeness.
Time saver: Purchase a rotisserie chicken from Whole Foods, discard the skin, and cut the meat into bite-sized pieces.
Serving tips: Salad can be served with the chicken hot or at room temperature. Serve with split, warm whole-wheat rolls topped with a few thin slices of Brie cheese.
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons minced scallion
¼ cup fresh raspberries
¼ cup fresh blueberries
¼ cup fresh blackberries
¼ cup fresh tart cherries, pitted and sliced in half
12 ounces cooked skinless, boneless chicken breast halves, cut into 1-inch pieces
8 cups mixed salad greens

1. In a large bowl, whisk together oil, honey, vinegar, Dijon mustard, and salt and pepper to taste. Add minced scallion. Carefully stir in berries and cherries. Add diced chicken and gently toss so as not to crush the berries.
2. Arrange greens on serving plates, top with chicken mixture, and serve immediately.

PER SERVING: 265 cal, 34% fat cal, 10g fat, 2g sat fat, 72mg chol, 28g protein, 16g carb, 2g fiber, 102mg sodium

Now pour a glass of the wine and enjoy!!