A Beautiful Pairing

Here's the wine bottle and tasting notes for a Sauvignon Blanc from the Firestone Winery in the Santa Ynez Valley:
The 2005 vintage begins with striking aromas of guava, passion fruit and lemongrass. Crisp flavors of grapefruit zest and guava unfold with appealing mineral accents. A clean, focused texture joins firm acidity for a long, quenching finish.

Here's the Greek lemon chicken soup for starters:
1/2 cup fresh lemon juice
8 cups chicken broth
1/4 teaspoon freshly ground pepper
1 cup chopped cooked chicken
1/2 cup white rice
4 egg yolks
1 lemon, thinly sliced, for garnish

In a large saucepan, combine chicken broth, lemon juice & pepper. Bring to a boil and add rice and carrot.Reduce heat, cover and simmer 25 minutes until rice and carrots are tender.Remove 1/2 cup soup and gradually whisk into egg yolks. Stir back into soup.Add chicken and heat through but do not let boil or eggs will curdle. To serve, ladle into bowls & garnish w/ lemon slices.

Add a lemon and herb roasted chicken or a favorite prepared rotisserie chicken:
1 whole chicken (4-5 pounds)
1 large lemon
1 tsp mixed dried herbs
2 tsp olive oil

PREPARATION:
Preheat oven to 375 degrees. . Rinse chicken with cold water and pat dry.Place chicken breast side up on a rack in a roasting pan. Cut lemon in half. Squeeze the juice from the remaining half lemon into a small bowl. Add herbs and olive oil and stir together. Brush the bird with lemon and herb mixture, then place chicken uncovered in preheated oven.Roast for approximately 90 minutes, depending on weight of the bird, basting occasionally. Allow 20 minutes per pound plus an extra 20 minutes on top. When an instant-read thermometer reads 180 degrees when inserted into the thickest part of the thigh, the chicken is done. Juices should run clear, not pink. Remove chicken from oven and tent with foil. Allow bird to rest for 10-15 minutes before carving, to allow juices to settle.

Marvelous!