In the spirit of the changing seasons the menu for this paring highlights the transition of the seasons as summer fades into fall and paired with Lake Anna Winery Seyval Blanc 2009.
1) Cordon Bleu inspired Chicken stuffed with prosciutto and swiss cheese on a bed of garlic mashed butternut squash.
2) Orecchiette Pasta with sautéed mushroom, onions and summer squash with a light herb chevre sauce.
As the mushrooms and onions were slowly sautéed, the chicken was pounded out to roughly 1/4 inch thickness, herbed, layered with the prosciutto and cheese, rolled and pan baked. The butternut squashed was cubed, brought to a boil and reduce to simmer until fork tender. As the orecchiette neared the ending of the cooking time the summer squash was added to the sauté of onions and mushrooms to cook until tender. The orecchiette is than added to the vegetable sauté and the herb chevre sauce is stirred in until all the vegetables and pasta were lightly coated.
The first taste of the chicken roll with the interplay of the creaminess of the swiss and the saltiness of the prosciutto slight overpower the chicken, but followed by a sip of the crispness of the Seyval Blanc the flavors balance out and the blend nicely. The minerality of the Seyval Blanc clear the palate of the creaminess of the swiss and the mashed butternut squash but does not overpower the taste of each. The acidity of the wine cut through the saltiness of prosciutto allowing the wine and chicken to strike a pleasing balance.
A sip of wine confirms that this is a traditional Seyval Blanc with its citrus nose with notes of green apples and pears. It is crisp and well blanced wine with a long finish that is quite pleasing.