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Question: For an American Southern Style band boneless skinless chicken breast recipe I had to grab another wine and chose a California shiraz. Do you think the recipe will turn out satisfactorily? I could add a bit of a dry red, such as Paisano.
Answer: Thanks for your intriguing cooking with wine question. Good choice to use a spicy red shiraz (syrah) or even a slightly sweeter Paisano (“friend”) in your chicken breast recipe. It should turn out satisfactorily to be very tasty indeed but more in a “Coq Au Vin” style that will change the colour appearance of the bird. You must be adding the standard ingredients of Paprika, Brown Sugar, and Garlic with your red wine. More common perhaps but certainly less Southern would be to use any white wine to keep that boneless skinless pure white breast appearance intact. Should work well but of course differently with any quality wine you pick – red or white.
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