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Saddleback Cellars

Saddleback Cellars

by Julie Fadda

February 11, 2008
in Monthly

Saddleback Cellars

Viognier

Chicken Clay Pot

Saddleback Cellars
Assistant Winemaker Lars Bjorkman

Saddleback Cellars is nestled in the heart of Napa’s Oakville region. Owned and operated by Nils Venge, its first vintage was released in 1982. The estate is made up of 17 acres, and its modest winery produces some highly acclaimed bottlings. Most of the 6,000 cases of wine produced is grown on the estate, while a small percentage is purchased from select vineyard growers. The winery offers Pinot Blanc, Pinot Grigio, Chardonnay, Viognier, Merlot, Cabernet Sauvignon and Zinfandel.

Assistant winemaker Lars Bjorkman says Viognier is one of his favorite varietals to work with. He’s excited about the 2006 vintage in particular. Saddleback’s Viognier is grown in Clarksburg (an up-and-coming wine growing region in the Sacramento Delta area), where hot summer days are ideal for the varietal. The result is a palate-pleasing adventure, where apricot and floral aromas open into a bouquet of peaches, minerals and a deliciously long finish. It’s paired here with a recipe that’s part of a menu developed for Epicurious.com by Charles Phan, chef/owner of The Slanted Door restaurant in San Francisco.

Chicken Clay Pot

1/2 pound chicken breast, cut into 3/4-inch cubes
1/2 pound chicken thigh meat, cut into 3/4-inch cubes
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
3 tablespoons soy sauce
2 teaspoons dark soy sauce
1/4 cup water
2 tablespoons white vinegar
1 teaspoon lemon juice
1 teaspoon white sugar

1 1/2 ounces “brown candy” sugar (found in most Asian grocery stores), broken into smaller pieces (you can substitute 1/4 cup lightly packed dark brown sugar for this if necessary)
3 tablespoons fish sauce
1 or 2 Thai chiles, minced
1 garlic clove, minced
1 tablespoon fresh ginger, peeled and sliced into thin strips
2 or 3 sprigs cilantro (for garnish)

Preparation:

Place the chicken cubes in a large bowl and toss with garlic powder, salt and black pepper. Cover and place in refrigerator. Combine soy sauces, water, white vinegar, lemon juice and sugar in a bowl and set aside.
Heat a 4-quart saucepot or clay pot over low heat. Add brown candy pieces or brown sugar and melt slowly over medium heat, stirring frequently to avoid sticking and burning. When sugar comes to a slow boil, carefully add the fish sauce. Add the soy sauce mixture, Thai chile(s), garlic and ginger. Add the chicken to the liquid and cook, stirring occasionally, until the meat is tender—about 8 minutes.

Serves 4