With that said; one of my favorite things about the Women’s Wine Council with Linda Kissam is that I get to sample new wines that I would never think to try on my own. The tart and tangy line up from Twin Pomegranates fits that category perfectly.
Each of the Twin Pomegranate Wines features distinct sweet/tart flavors of the super fruit, but subtle differences will help you decide what your favorite will be. All the wines are priced under $15 and can be purchased online, at Whole Foods and several other grocery stores throughout the country. For fans, Twin Pomegranates offers the aptly named “Tree House” Wine Club. This young, fun company invites you to come play!
On to the Pomegranate Chardonnay Blend. With a beautiful sherry color and a hint of apricot on the nose and palate, this white is a lovely choice for those who prefer sweeter wines. I detected a bit of pomegranate and orange zest on the finish which kept it from being excessively sweet. Again, Judee’s Cranberry Chicken was a perfect partner for the Pom/Chard Blend. Hmmmm . . . that certainly explains my thoughts of holiday suppers.
Our final taste was of the 100% Pomegranate Table Wine. With roughly 8 pomegranates per bottle, the flavor profile is exactly what you would expect: bright, tart pomegranate. Served slightly chilled, this flagship wine is very refreshing and juicy without being sweet. I was not sure what to expect, but this fresh, tangy wine paired nicely with a variety of flavors: meatballs with jalapeno jelly, melon with prosciutto, stilton with blueberries and, of course, Cranberry Chicken.
As alway, the Women’s Wine Council was an adventure. Thank you Linda Kissam and Twin Pomegranates for inviting us to come play!
4 Chicken Breasts
1 small bottle of Catalina salad dressing
1 can whole cranberries
1 envelope dry onion soup mix
¼ cup white wine (perhaps try the Pom/Chard Blend)
Place chicken in a lightly greased 9” x 13” pan. Mix remaining ingredients together and pour over chicken. Bake at 350 degrees for about 1 hour.