The Perfect Wine Dinner: Pairing West Sandy Creek’s 2023 Texas Lenoir Blush
There’s something magical about discovering a wine that transforms a simple dinner into a memorable evening. That’s exactly what happened when we paired West Sandy Creek Winery’s 2023 Texas Lenoir Blush with a classic roasted herb chicken dinner—and we’re excited to share this delightful combination with you.
The Wine: A Texas Gem
West Sandy Creek Winery’s 2023 Texas Lenoir Blush is a beautifully crafted example of what Texas winemakers can do with this historic grape. Lenoir, also known as Black Spanish, has deep roots in Texas viticulture, and this blush expression showcases the grape’s versatility. With its slightly sweet profile, delicate fruit notes, and light body, this wine walks the perfect line between refreshing and flavorful—making it wonderfully food-friendly.
The subtle berry flavors and gentle sweetness make it approachable enough for those new to wine, yet nuanced enough to intrigue seasoned wine lovers. It’s the kind of wine that doesn’t demand attention but rewards it.
The Menu: Simple Elegance
For this pairing, we kept things elegantly simple with three components that let both the food and wine shine:
Herb-Roasted Chicken
The star of the plate, a golden-skinned roasted chicken seasoned with fresh rosemary, thyme, and sage. The herbs provide aromatic complexity without overwhelming the wine’s delicate character, while the crispy skin and tender meat offer satisfying texture and richness.
Creamy Parmesan Polenta
Silky, buttery polenta serves as the perfect canvas—its mild corn sweetness echoes the wine’s subtle sweetness, while its creamy texture provides comfort without heaviness. The Parmesan adds just enough savory depth to balance the meal.
Arugula Salad with Sliced Pears
This is where the magic really happens. The peppery arugula provides a bright, slightly bitter contrast, while the sweet, juicy pears create a beautiful bridge between the food and wine. Toasted walnuts add crunch, and a light vinaigrette ties everything together.
Why This Pairing Works
The beauty of this combination lies in its harmony. The Lenoir Blush’s slight sweetness complements the natural sweetness of the roasted chicken and pears without clashing. Its light body doesn’t compete with the delicate flavors, and the wine’s subtle fruit notes enhance rather than overpower.
The polenta acts as a neutral, creamy element that allows the wine to shine, while the arugula and pears create delightful flavor echoes—the pears mirroring the wine’s gentle sweetness, the arugula providing contrast that makes each sip feel refreshing.
This is food and wine pairing at its most intuitive: nothing forced, nothing complicated, just thoughtful combinations that elevate both the meal and the wine.
A Toast to Texas Wine
What I love most about this pairing is how it celebrates Texas winemaking while honoring classic cooking techniques. West Sandy Creek Winery’s Lenoir Blush proves that you don’t need to look to Europe for excellent food wines—sometimes the best pairing for your dinner table is made right here in the Lone Star State.
Next time you’re planning a dinner party or simply want to elevate a weeknight meal, reach for a bottle of this Texas treasure. The combination of roasted chicken, creamy polenta, and fresh salad creates the kind of meal that turns an ordinary evening into something special.
Cheers to good food, great wine, and the simple pleasure of a perfectly paired meal!
Ready to Try It Yourself?
Here are the recipes to recreate this perfect pairing at home. A tip: You can make the polenta while the chicken rests after roasting – the timing works out nicely. And toss the salad just before serving to keep the arugula crisp.
Herb-Roasted Chicken
Ingredients:
- 1 whole chicken (4-5 lbs) or 4-6 chicken pieces
- 4 tablespoons butter, softened
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh sage, chopped
- Zest of 1 lemon
- Salt and black pepper
- 1 lemon, halved
Instructions:
- Preheat oven to 425°F.
- Mix softened butter with garlic, herbs, and lemon zest.
- Pat chicken dry and season generously inside and out with salt and pepper.
- Carefully loosen the skin and spread half the herb butter under the skin. Rub remaining butter over the outside.
- Place lemon halves inside the cavity.
- Roast for 1 to 1.5 hours (or until pieces reach 165°F internal temperature), until skin is golden and juices run clear.
- Let rest 10 minutes before carving.
Creamy Parmesan Polenta
Ingredients:
- 4 cups water or chicken broth (or a mix)
- 1 cup polenta (coarse cornmeal)
- 1 teaspoon salt (reduce if using salted broth)
- 3 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream or milk
- Black pepper to taste
Instructions:
- Bring liquid and salt to a boil in a medium saucepan.
- Gradually whisk in polenta in a steady stream to prevent lumps.
- Reduce heat to low and cook, stirring frequently, for 30-40 minutes until thick and creamy.
- Remove from heat and stir in butter, Parmesan, and cream.
- Season with pepper and adjust salt if needed.
- Serve immediately while hot and creamy.
Tip: If polenta becomes too thick, thin with a splash of warm broth or water.
Arugula Salad with Sliced Pears
Ingredients:
- 5 oz baby arugula (5-6 cups)
- 1-2 ripe pears, thinly sliced
- 1/4 cup crumbled goat cheese or shaved Parmesan
- 1/4 cup toasted walnuts or pecans, roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar or champagne vinegar
- 1 teaspoon honey
- Salt and freshly ground black pepper
Instructions:
- Whisk together olive oil, vinegar, honey, salt, and pepper for the vinaigrette.
- Place arugula in a large serving bowl.
- Add sliced pears and nuts.
- Drizzle with vinaigrette and toss gently to coat.
- Top with cheese just before serving.
Serves 4-6
