Friends, sparkling wine is so much more than a celebratory drink or a fancy aperitif!
It’s a glorious crispy sensation in every sip that pairs with a plethora of flavors and textures. Fried fish and sparkling Rosé? Hello! Oysters on the half shell and fizz? Yes, please. And my most recent palate-pleasing discovery:
Norton Extra Brut with Crispy Honey Sriracha Chicken.
Oh my, what a splendid combination. Norton’s Extra Brut bursts with bubbles, whose medium (+) acidity stands up to this potently delicious chicken. Undoubtedly the *star* here is the chicken, any good sparkling a worthy partner, but do not underestimate this particular Extra Brut by Norton. I find it incredibly refreshing and balanced. A very good mid-priced bottle of Charmat method bubbles.
And now, cheers to Chef John for bringing us this amazing recipe. We followed it step by step, and I recommend doing the same, no tweaks necessary…until the very end. Since we used big old drumsticks, we applied the sauce and then threw them on the grill for a few minutes to seal the deal. The way that baking powder crisps up and makes it taste fried without being fried is fantastic, definitely worth a good glass of fizz.
I have a special place in my heart for Bodega Norton, as I’ve worked with them on several projects and always enjoy their team and their wines. So if you’re looking to buy something Argentine, definitely check out what Norton has on your local shelves.
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