This Month's RecipePairs with Hahn Winery Pinot Noir 2011 CaliforniaPan-Roasted Squab Breast with Blue Cheese Polenta & White Fig Sauce
Don't be intimidated by these little birds. Think of them as dark meat chickens. Squab is by far my favorite meat to cook and eat. I love it because it's rich and succulent and it lends itself well to a large variety of preparations. Cooked to medium-rare, it is the perfect pairing to our Hahn Winery Pinot Noir.