Chicken and leek pies
This recipe appeared in the June/July 2008 issue of Gourmet Traveller WINE.
Wine to try
2006 Hay Shed Hill Chardonnay, Margaret River, A$25
Chardonnay is a real food wine. While it’s great with rich seafood, such as lobster or crayfish, chardonnay also shines with chicken – especially when butter and cream are added to the equation. Some sweetness in this classic pie comes from leeks that have been braised in butter and oil. Of course, there are chardonnays and chardonnays, but this is a real cracker. The Hay Shed Hill label has been a bit of a corporate football but is now firmly back on track with ex-Howard Park winemaker Michael Kerrigan at the helm. Kerrigan’s natural winemaking talent is emphasised by the superb 2006 vintage. It was a cool and even year that produced pristine fruit with bright white stone fruit flavours. The clarity of expression in this chardonnay is brought into focus by excellent citrus-fresh acidity. Whether you’re partnering it with a chicken pie or drinking it solo, this is a wonderful new-wave chardonnay at an affordable price.
Note: For an alternative match, try a dry rosé such as Charles Melton’s Rose of Virginia.
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