CURRIED CHICKEN WRAPS (Served at the Berks County Wine Trail's Christmas in August Event with Chambourcin Rose) Ingredients: • 3 split chicken breasts • 1/3 cup mayonnaise • 1/3 cup Dry Vidal • 1/4 cup Major Grey's Chutney • 1 cup medium dice celery • 1/4 cup chopped scallions • 1/4 cup raisins • 1 cup roasted slivered almonds,  diced Place chicken on a baking sheet and rub the skin with olive oil. Sprinkle with salt and pepper. Roast for 35 to 40 minutes or just until cooked. Allow the chicken to cool. Remove meat from the bones, discard the skin and shred the chicken in pieces. For the dressing, combine the mayonnaise, wine, chutney, curry powder and 1 and ½ teaspoon salt in a food processor and process until smooth. Combine chicken, dressing, celery, raisins and scallions and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the almond to the chicken mixture. Fill the center of the wrap (plain or spinach) and roll. Stuff a little more chicken in the ends. Cut in half and serve at a luncheon or in 1 and ½ inch pieces and serve as an hors de oeuvre. Beautiful with 2009 Chambourcin Rose’ or 2009 Oasis (our Provence style rose’). Magnificent with Pinnacle Ridge’s Brut Rose’!