Burgundy has so many distinctive appellations and wine producers, we could have gone a lot of different directions for today’s French #Winophiles visit to the region, host by foodwineclick. I’ve been noticing people finding their way to Cooking Chat by searching for “Pouilly-Fuissé wine pairings”, so I thought the Pouilly-Fuissé appellation might be a good focus. So today I’m serving up Pouilly-Fuissé with Goat Cheese Pasta and Chicken.
Now, before I get more into Pouilly-Fuissé and the dish I made to pair with it this post, let me mention seafood is frequently mentioned as a pairing for Pouilly-Fuissé. To test that out, when making this dish I also prepared some Simple Sautéed Shrimp to sample with the Pouilly-Fuissé we had. I’ll get into more details on the pairings, but for those here doing a quick search for pairing recommendations for Pouilly-Fuissé, I’d have to say the shrimp with Pouilly-Fuissé pairing was my favorite.
Visit this Cooking Chat article for more Pouilly-Fuissé pairing ideas.
What is Pouilly-Fuissé? OK, so I’ve told you I made Pouilly-Fuissé with Goat Cheese Pasta and Chicken, and it also goes very well with shrimp. But what is Pouilly-Fuissé? Pouilly-Fuissé is an appellation in the Mâconnais, the furthest south of five major Burgundy sub-regions. (see Burgundy Wine Map below from Wine Folly). The area used to be simply known as “Pouilly” until it was divided into three separate appellations, with Pouilly-Fuissé being the most well-known AOC.
Pouilly-Fuissé is a white wine made from Chardonnay grapes grown in the Pouilly-Fuissé AOC. I’ve enjoyed it before paired with this fettuccine recipe (a versatile dish that also went well with the red Cotes du Rhone featured in the post), so I knew Pouilly-Fuissé can work well with creamy pasta. Pouilly-Fuissé with goat cheese also comes up a suggested pairing, as does poultry. I decided to combine several of these foods in one dish, resulting in this Pouilly-Fuissé with Goat Cheese Pasta and Chicken pairing.
Our Pouilly-Fuissé Pairing: We opened the 2014 Vincent Pouilly-Fuissé Marie Antoinette ($25, 13% ABV). I get honeysuckle on the nose, lemon fruit and a touch of honey. Notable minerality, which is a big reason why it went so well with the shrimp. But the flavor profile also works well with the creamy goat cheese pasta and chicken. Either the goat cheese pasta or the shrimp dish is a good pairing option for Pouilly-Fuissé. Why not try them both and tell me which you like better? Read on for our Goat Cheese Pasta and Chicken recipe.Print
Goat Cheese Pasta and Chicken
Creamy goat cheese pasta tossed with chicken and sautéed red bell pepper for a tasty meal that pairs well with a Pouilly-Fuisse white wine.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 5 servings 1x
- Category: Main
- Cuisine: Fusion
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon capers
- ¼ cup tablespoon white wine
- 1 teaspoon herbes de provence
- 3 ozs goat cheese
- 3 chicken breast fillets, sliced crosswise to create strips of ½ inch thick
- 2 tablespoon olive oil, divided
- 1 lb orechiette or other short pasta shape
- Start a pot of water boiling for the pasta.
- Heat 1 tablespoon olive oil in a large skillet on medium heat. Add the onions, sauté until it begins to soften, then add the red bell pepper. Cook another 5 minutes so the pepper begins to soften. Add the garlic, cook for another minute.
- Push the vegetables to the edge of the pan, then add another tablespoon olive oil to the center of the pan. Add the chicken to the center, cook until the outside is mostly white.
- Add the wine and herbes de provence. Stir to combine the chicken with the veggies, and cover the pan. Cook until the chicken is cooked through, about 5 minutes, stirring occasionally.
- Add the pasta to the boiling water around the same time you add the chicken to the pan. Cook according to package instructions.
- Drain the cooked pasta, and stir in the chicken and veggie mixture, along with the cheese, lemon juice, and salt and pepper to taste.
- Plate the pasta, and enjoy with a glass of white wine such as a Pouilly-Fuissé.
Be sure to check out all the great posts from this French #Winophiles visit to Burgundy!
- Lyn from BinNotes shares “Meet The Formidable Mdm. Anne Parent of D. Parent’ from Pommard”
- Wendy from A Day in the Life on the Farm shares “Vol au Vent served with a 2014 Chablis”
- Christy from Confessions of a Culinary Diva shares “Classic Burgundy
- Jill from l’Occasion shares “Risotto with Forest Mushrooms & Shallots, a Meatless Match for Aegerter Les Enfants Terribles”
- David from Cooking Chat shares “Pouilly-Fuissé with Goat Cheese Pasta and Chicken”
- Camilla from Culinary Adventures with Camilla shares “Cod Grenobloise + a Louis Jadot Chardonnay”
- Michelle from Rockin Red Blog shares “Burgundy: A Taste of Terroir”
- Martin from ENOFYLZ Wine Blog shares “A Taste of Burgundy”
- Jeff from Food Wine Click! shares “A Virtual Visit with Burgundy Friends”