MISSION, Kan., Dec. 1, 2016 /PRNewswire/ -- (Family Features) While it can be a challenge, there are several ways to pair food and wine appropriately during winter, despite bitter weather.
Just because it's colder doesn't mean it's time to stop enjoying the lively and nuanced flavors of chilled wine. While once only sipped on warm days of summer, rosé, for example, has become a year-round wine to enjoy any time with its crisp and cool strawberry and rhubarb flavors. A warm, comforting dish, like this Roasted Chicken with Salsa Verde from James Beard award-winning chef Jonathan Waxman, combines well with rosé during the cold season. As the chicken roasts in the oven, it warms the kitchen and fills the house with wonderful aromas, tempting any chef or home cook to steal a sip of wine. One reasonably priced wine that matches chicken well is Angeline California Rosé of Pinot Noir. The crisp flavors of light red fruits combine with the herbs accompanying the chicken. It'll also complement the many other flavors of winter, when an array of dishes hit the table and challenge hosts to find the right wine to serve. For more wines that work well in wintertime, visit angelinewinery.com. Chicken and Salsa VerdeRecipe courtesy of chef Jonathan WaxmanChicken:1 fresh free-range organic chicken (4 pounds) sea salt, to taste freshly ground black pepper, to taste1/4 cup extra-virgin olive oil1 lemon Salsa Verde:1/4 cup capers in salt4 anchovy filets3 cloves garlic1/2 cup chopped fresh parsley1/2 cup chopped arugula1/2 cup chopped fresh basil1/2 cup chopped fresh cilantro1/4 cup chopped tarragon1/4 cup chopped fresh chives1/4 cup chopped fresh sage1 cup extra-virgin olive oil1/4 teaspoon sea salt To make chicken: Heat oven to 450 F. Wash chicken in hot water. Dry with paper towels.