Spicy Apricot Glazed Chicken

1/4 cup apricot jam
1/4 teaspoon red-pepper flakes
4 boneless, skinless chicken breast halves (about 6 ounces each)
Coarse salt and ground pepper

Heat broiler, with rack set 4 inches from heat. In a small bowl, stir together jam and red-pepper flakes; set glaze aside.

Place chicken on an aluminum-foil-lined baking sheet; season with salt and pepper. Broil until chicken begins to turn opaque, 5 to 6 minutes.

Brush glaze on chicken. Broil until glaze is browned and an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 4 to 5 minutes more.

BlackStock Viognier • 2008 • Georgia, US • 333744

Grape: Viognier

appearance - bright, clear

color : pale yellow

aroma - fragrant

flavors (smell + taste)

sweetness - dry

acidity - round

oak - burnt wood

fruit - apricot, melon, pineapple

earth - mineral, slate

body - medium-light

additional notes - excellent viognier, beautiful tropical bouquet

 • Sometimes it's the very elusive nature of a wine that makes it so popular. It's that, "I can't find, so I really want it" attitude. Recently that attitude has fueled a trend in the wine world, and that trend is called Viognier. It is a difficult and finicky grape and because of that only small quantities of this wine are produced every year. It may be rare, but it's also wonderful. A heady bouquet of a just picked peaches, and a surprisingly dry flavor means when Viognier is good, it is very, very good.

• Another unique quality of Viognier, is that it pairs well with spicy thai food. Thai cuisine is all about an elegant balance of flavors and textures. And chefs use the freshest herbs and spices to create dishes with remarkable harmony. In case you're utensil challenged, chopsticks aren't used in Thailand. Unlike other Asian cuisines, Thai food is usually eaten with a fork and spoon, and now you know, a nice glass of Viognier.