This salad, with its little bursts of garden-green fresh vegetables and herbs, its coarsely shredded pale poached chook and its touch of bold rich flavour in the dressing, calls for a fresh young white wine with some depth and citrusy lift. Riesling springs to mind, and while there are plenty of vineyard regions in Australia that excel with this variety, I'm tempted to look for a match in Tasmania. Riesling has been grown on the Apple Isle for decades, but in the last few years Tasmania's approach to this grape has matured. On one hand, you have producers chasing what we might call the classic Australian dry riesling style: 12 per cent alcohol, lots of citrus flavour, quite high acid, age-worthy wines. And on the other hand, a growing number of producers are taking advantage of Tasmania's cool climate (great for producing delicate flavours and crisp acidity in the grapes) and creating what we might call more Germanic styles: lower alcohol (about eight per cent), residual sweetness and rounder, grapier flavours. Both styles would be a good match with this dish.
A glass of citrusy Tasmanian riesling and poached chicken with spring vegetables make ideal partners, writes Max Allen.