The Wine Knows

Last night, Melissa wanted scrambled eggs for dinner. We'd had chicken tikka masala the prior night, so I decided to get a little creative.

I chopped up the leftover chicken breast and added it to the eggs as they cooked. I topped the finished eggs with masala sauce and served with a dry Gewürztraminer.

The sauce was fairly mild, and fortunately, this particular Gewürztraminer had good acidity and flavors to stand up to the richness of the dish. The wine worked pretty well with the eggs, though I couldn't help but think a Riesling with perhaps 1.5% residual sugar or a zesty rosé would have been that much better.

After the eggs were gone, I continued to sip on the wine, and its lychee and grapefruit flavors really came through. That's one thing about wine and food: The wine really changes depending on what's on the plate.