Buffalo Chicken Dip with Viognier

You asked for and you got it!!
Last night at Corcoran we offered wine and dessert pairings and because not all of us have a sweet tooth, I made this spicy chicken dip and paired it with our Viognier and it was quite delicious!!

Mix all ingredients together, then put into oven safe baking dish:
1 pkg. (8 oz.) cream cheese, softened
1/2 cup buffalo wing sauce
1/2 cup ranch dressing
2 cups shredded chicken (I just bought a whole baked chicken which made it even easier)
1/2 cup Mexican style shredded cheese
Sprinkle of Old Bay seasoning on top

Bake at 350 degrees for 20 minutes
Enjoy with tortilla chips or crackers and a nice sized glass of slightly chilled Viognier.
Cheers!!

Fall Wine!

Does your palette change with the seasons?  I will go on record as always saying, "I am a couch-potato white wine drinker and a red wine social drinker".  But with these past few chilly days, I may be rethinking that.
Most of the time we change our meals from salads in the summer to stews in the winter which means we will change our wine selection from a white to a red naturally.  But how does a couch-potato wine drinker change??  I believe I will be doing some further studying as the temperatures continue to drop...
Cheers!!