I usually pair chicken with Pinot Noir, but this honey-mustard and pecan recipe had some sweet, sour, and veggie flavors that I thought might benefit from a change of pace in the wine front.

The Pairing: 2015 Morambro Creek Cabernet Sauvignon.

This Australian Cab has a whole lotta tannins and tart, cherry notes that get a boost from the wine’s high acidity. The tartness was actually a nice counterbalance to the sweet honey mustard on the chicken. The wine’s green veggie notes (bell pepper and mint) were a great complement to the green beans in the dish, too.