Even though my freezer is filled with frozen chicken cutlets, I cannot make one more fried nugget, tender or finger. I don't care how good they taste, or how much my kids like them, I'm bored out of my mind. They're 86'ed, off the menu. Instead, I'm breaking out my grill pan and heading to the Mediterrenean with Tzatziki Sauce with Grilled Chicken and Pita Bread paired with a zesty glass of white wine from Greece.
My current favorite is Notios produced by Gaia in the Pelopennes. It is a blend of two indigenous Greek grapes: the vibrant and floral Moschofilero, and the lemony, smooth Roditis. Notios is fairly easy to find, but several other producers make the same blend.
This match has a lot to enjoy. One of the many stragegies of wine and food pairing is to "compare or contrast"-- meaning either choose pairs with similar characteristics, or ones that offer a contrast. The vibrant Notios meets the bold flavors of the tzatsiki head on, and it's light body balances the overall light style of the meal. In contrast, the wine's bright acidity off sets the creaminess of the yogurt in the Tzatziki beautifully. I'm telling you, so good.
If you can't find any Greek wines, a new world Sauvignon Blanc will work well. Morande from Chili has a lovely herbal quality and Indaba, has that tell-tale South African smokiness that matches the grilled chicken nicely. Both are steals at 8 bucks. Bon Appetit and Yiamas!