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July 11, 2018

Time for dinner!!!! Yes, enjoy that RPDR Season 10 reference.

Now that I’ve entered my third decade on earth, I’ve decided I need to actually begin acting like it. Not fully, but just enough. To ease into real adulthood, I’ve added a new routine to my week: Sunday dinner. I am obsessed with the Food Network. Like, I will watch it for hours at a time that it eventually repeats all the same episodes I just watched and I just watch them all again. It’s a sickness.

For someone who loves watching food being made, I don’t cook my own food enough. So, I decided to take one day a week and cook a real meal. I want to challenge myself and really go for it. I also don’t just want to cook a dinner. I want to create an experience with an ambiance. The best way to do that, is light some candles and find the perfect pairing of wine to with your meal!

I knew I wanted to cook a roasted chicken, so I headed to Millesima in the Upper East Side to choose the perfect wine to serve with my meal. It’s located right off the Q line at 72nd street. It’s literally on my way home since I live on the Upper East Side. I just hopped off the subway and entered wine heaven.

Since I’m not a connoisseur of wine, I darted straight to the employee of the store to inquire about the perfect selection. I mentioned I am cooking a roasted chicken and he suggested pairing the dish with a pinot noir. Now, I’m not a huge fan of red wine because I enjoy my beverages very cold and I also do not like how dry red wine tends to be. The only time I can drink red wine is when it’s sangria because of the fruit flavor and the coldness. But give me a rosé or white wine any day. When I explained why I am typically not a fan of red wine, he suggested a pinot noir from Oregon because it has a little bit of fruitiness and would be more enjoyable for my palette.

We chose the Soléna Pinot Noir Grande Cuvée 2014. The wine is deep, bright red in color with a vibrant and fruity nose. Cheery aromas of black cherry, plum and blackberry compote entice the nose while the soft mouthfeel gives way to flavors of dark fruit with elements of bramble, leather and licorice. It sounded so romantic and delicious I had to purchase.

I also chose another wine to use with my meal. I’ve found the way to create the most flavorful, delicious, juicy piece of meat. I’m going to let you in on my secret. Instead of roasting a chicken with broth, you baste the chicken with pinot grigio. Yes, cook that chicken with a white wine to give it all the flavor you could ever want. You will have your guests screaming, “OMG!” How do I know that? Because that’s what mine did! I chose the Elena Walch Pinot Grigio 2017 which is an Italian pinot grigio with aromas of pear and white pepper.

Now, it’s really time for dinner… And this dinner looks complicated but I promise it’s pretty easy! Here we go…


1 Whole Chicken (6 lbs)
1/2 cup EVOO
Fresh rosemary & thyme (to your liking)
1/2 bottle of pinot grigio

Combine 1/2 of cup of EVOO with rosemary and thyme. Spread the combination around the chicken. Place 1/2 of the bottle of pinot grigio in a deep pan. Place the chicken in the pan. Roast the chicken at 425 degrees for 2 hours. Every 20 minutes you will baste the chicken with the liquid in the pan. For the first 20 min do not cover the chicken with tin foil. You want the skin to tighten so it keeps the juices in. Cover the chicken with tin foil for the rest of the time; except take it off for the last 20 mins so the chicken can crisp and darken a little. DONE!


1 lb of potatoes
1/2 cup EVOO
Fresh rosemary (to your liking)
Garlic Salt
Fresh Pepper

Cut the potatoes into small wedges. Place them in a bowl. Combine the EVOO, rosemary, garlic salt and pepper. Mix with the potatoes. Bake at 425 degrees for 40 minutes. DONE!


1 Bushel of asparagus
1/4 cup EVOO
1/4 cup balsamic vinegar
Fresh Pepper

Combine the EVOO, balsamic vinegar and pepper. Mix with the asparagus. Bake at 425 degrees for 30 minutes. DONE!

SEE! It’s so simple to have a great meal paired with delicious wine. Elevate your life with Millesima. I cannot wait to head back and start pairing with my next food adventure.

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