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Chicken & Malbec

One of eight recipes that coax the best from the bottle
Sam Gugino
Issue: September 30, 2010

Judy Rodgers has been chef at Zuni Café since 1987. It has succeeded in part for standbys like Caesar salad and whole chickens roasted to order in the brick oven in the dining room. Zuni is a Bay Area touchstone, with pristine ingredients prepared perfectly in a warm setting. Rodgers and her wine director Thierry Lovato both agreed that the dark meat of the chicken in this recipe tasted best with a 2009 Altos Las Hormigas Malbec Mendoza.

For the full article, check out the new issue of Wine Spectator, on newsstands August 24, 2010.

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