Flavor pairing comes naturally when using products that come from the same region, and Lakewood’s assistant winemaker, John Damian, developed this recipe to prove it. The secret to a chicken dish that he guarantees will awaken sleeping taste buds is the combination of fragrant, flavorful local peaches and just enough residual sugar in the wine to give the marinade a lift.

　　

Ingredients

serves 4

　　1/2 cup grapeseed oil

　　2 cups Lakewood Vineyards Riesling

　　2 tablespoons capers

　　1/2 cup freshly squeezed lemon juice

　　6 peaches, coarsely chopped

　　1/2 teaspoon chopped fresh thyme

　　1/2 teaspoon ground cumin

　　1/2 teaspoon marjoram

　　1/4 teaspoon cayenne pepper

　　4 (6-ounce) chicken or duck breasts

　　

Step 1

Combine all of the ingredients except for the chicken or duck breasts in a blender. Blend until peaches are puréed. Place the breasts in the marinade in an airtight container and refrigerate overnight.

　　

Step 2

Preheat a medium-hot fire in a charcoal grill or preheat a gas grill to medium (about 450°F).

　　

Step 3

Place the breasts on the grill, reserving the marinade. Cook for about 8 minutes, turning halfway through, until cooked through but still moist. Keep warm.

　　

Step 4

Place the marinade in a saucepan and bring to a boil over medium-high heat. Reduce to a consistency that coats the back of a spoon. Place the cooked breasts on individual plates and drizzle the reduced marinade over the top. Serve warm with fresh vegetables.

　　

note

Step 5

For a pleasant smoke flavor, put grape cuttings into a charcoal grill while cooking the meat.

　　Greetings from the Finger Lakes