Penne pasta with chicken and capers
More From: Curious Food
Posted March 5th, 2010 by Matt Kane | No Comments
Capers are used a lot in Italian cuisine. You’ll often see them on pizzas, pasta salads and added to tomato based sauces. It’s also one of the main ingredients in tartar sauce. No matter how or where they are used, they always give a nice distinctive, pickley flavour.
In this pasta dish, they combine well with the fresh parsley to make for a very fragrant, healthy meal - which of course, I’ve thought of a wine match for.
Sauvignon Blanc will handle this recipe beautifully. Pretty much any Sauvignon would do, but if you want to be fussy, go for Loire Valley for that drier, more herbaceous style. The Domaine de Pre Baron Sauvignon Blanc is a very affordable wine that ticks all the right boxes. Despite being from the Languedoc, Domaine de Vedilhan Sauvignon Blanc is quite Pouilly Fumé in style, so that would also be ideal.
If you can’t look beyond New Zealand, check out Fairhall Cliffs and Mount Cass for wines that would be more in the mould of a Sancerre or a Pouilly Fumé Sauvignon.
Video courtesy of Look and Taste.









