Roasted Rosemary Chicken Salad

1 roasting chicken, cleaned.
Salt and pepper cavity.

Put 3 springs of fresh rosemary in cavity and roast according to chicken directions.

3 green onions, sliced
1/2 cup chopped smoked almonds
1 small can of mandarin oranges, drained and chopped
1 cup sour cream
salt
pepper

Remove all meat from chicken.

Put in bowl with all other ingredients and combine.

Chill and serve.

Wolf Blass Yellow Label • Chardonnay • 2008 • South Australia • 335635

Grape: Chardonnay

appearance - bright, clear

color : medium yellow

aroma - fragrant

flavors (smell + taste)

sweetness - dry

acidity - smooth

oak - burnt wood, vanilla

fruit - limes, granny smith apples, pears

earth - grass, mineral

body - medium

additional notes - Well balanced, medium bodied Chardonnay, more subtle than typical Australian Chardonnay, serve chilled, as it warms, the fruit gets richer.

 • Australia's Murray Tyrrell was aching to get his hands on some Chardonnay cuttings held at Penfolds' experimental vineyards. In 1967, passion got the best of him and he jumped the barbed wine fence and liberated several imprisoned vines. By 1971 he was producing his own, very successful, Chardonnay in the Hunter Valley. When the Chardonnay boom hit he was in the perfect position and ended up buying Penfolds in 1982.

• Rosemary chicken salad will bring out all of the good qualities of the Wolf Blass Chardonnay. Rosemary is a member of the mint family and does great in kitchen herb gardens. It is one of the workhorses of the herb kingdom flavoring everything from meats to marinades. Many are touting it as the next ginseng. Rosemary tea stimulates a person ability to concentrate and has earned the moniker, the herb of remembrance.