You must try this wine!” says my trusted Byerly’s “@winestud”, Rodney, during a recent visit. Really? It’s Alsatian white wine, big deal. Perhaps it was my mood, but I’d never had a wine from the NE region of France that’d ever tripped my trigger. No, he insisted, and tucked it in my wine tote.

Flash forward a few days later. I was perusing my wine rack, gazing at all the bottles (that seem to keep dwindling) and saw this. OK, yeah: Rodney’s pick.

Well, I’ve found my new fried chicken wine. I know, classy. But, truly, this is it. Hey, I can eat with the fanciest of the fancy, but fried chicken has a special place in my heart. The crispy, seasoned coating, the juicy thigh and leg, the grease glistening on your finger tips. It’s all working and on so many levels. [You may recall my poetic waxing last Spring: http://thesavvylush.com/white-wine-of-the-week-|-white-wine-reviews/twin-islands-sauvignon-blanc.html/The Savvy Lush

You’ll need a wine to cut through all that: enhance the flavors, yet balance them out. Oh, Alsatian Pinot Blanc, I sing your praises.

This wine is more than meets the eye. Upon first glance, this is a pale yellow libation with scents of citrus. Try swirling the wine around in the glass with your hand on top. Remove your hand and stick your nose in, you’ll discover different notes popping out at you. I smelled lemon pith, peach and citrus fruits. I smelled again and then caught a very small, sweet undertone, which reminded me of a macaroon.

This wine has a medium body and the acidic tastes of the citrus fruit are rounded out by a slight peach flavor and a light macaroon/vanilla whisper. It was crisp, light yet tart and savory. I thoroughly enjoyed sipping this whilst getting all carnivorous with my fried chicken treat.

Fried chicken not your bag? I [probably] won’t accuse you of being Communist, so here’s another food pairing idea: with a tried and true grilled cheese. Try using Muenster-it’s creamy and melty. I like to slather some Dijon mustard on one side before grilling.