Pairing of the Day: September 27-October 1, 2010
Étoufféefrom the French word for smother, stew or braiseis a classic Cajun dish of shellfish (or sometimes chicken) served over rice. Grace Parisi uses chicken breast, whole wheat flour and only three ounces of andouille sausage to make the recipe lighter.
Pairing: A cherry-rich Pinot Noir: 2007 Saintsbury Carneros
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