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McRitchie Winery & Ciderworks is an eclectic operation north of Elkin in the Yadkin Valley, producing quality varietal wines alongside hard ciders and fruit wines that show remarkable finesse. The 2009 McRitchie Vineyards Viognier ($17) is Sean McRitchie's first effort under his own name with this sometimes difficult grape.

The Thurmond area winemaker crafted a fragrant white with finesse, showing pear, macadamia nut, melon, and touch of brine that seems almost Albarino-like. That particular quality plays off well against the briney hint in this dish.

Ingredients

2 oil-packed anchovies, drained

1 small garlic clove

1/2 cup packed flat-leaf parsley leaves

1/4 cup packed basil leaves

1/4 cup coarsely chopped dill

1 tablespoon oregano leaves

3/4 cup mayonnaise

2 1/2 tablespoons fresh lemon juice

2 tablespoons chopped chives

Kosher salt and freshly ground pepper

One 1-pound loaf of ciabatta—bottom crust reserved for another use, bread cut into 1-inch cubes

One 2-pound rotisserie chicken—skin and bones discarded, meat pulled into large bite-size pieces

8 piquillo peppers (from a 9.8-ounce jar), drained and quartered lengthwise

3 inner celery ribs with leaves, thinly sliced

1/2 cup pitted kalamata olives, halved

Directions

In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise and lemon juice and process until smooth. Fold in the chives; season with salt and pepper.

In a large bowl, toss the ciabatta with the chicken, piquillo peppers, celery and olives. Add the dressing and toss to coat. Season with salt and pepper and serve.