The Grapevine

Food & Wine Pairings: Cabernet Franc and Braised Chicken

November 17th, 2017

The New York Times article on Finger Lakes Cabernet Franc we included in our wine stories roundup yesterday highlighted an interesting recipe for Braised Chicken. [level-members]

I must admit, I’ve never heard of the spicy Korean condiment gochujang, but the recipe sounds delicious, and I’m trusting that it will be an excellent accompaniment to Finger Lakes-style Cabernet Franc. Will let you know once we’ve tried it.

Braised Chicken With Gochujang