Temjanika - The name itself, incense, means strong, intense smell of thyme. Temjanika wine simply paints your day with the joyful colours of flowers and fruits..
The Macedonian Temjanika has an intense yellowish-gold color with nuances of green and highly complex and odorous scents. Main aromas are those of Muscat and are spicy; fruit scents of peach, apricot, dry plum and orange are dominant at the beginning, while the flavour of basil and incense follow later.
The Temjanika wine is served at a temperature of 10-12 degrees.
PAIRS WELL WITH
Temjanika pairs well with light food, white meat, spicy food, sea food, rich fish and desserts.
Roast Chicken with Paprika and Roasted Garlic:
1 tablespoon paprika
1 tablespoon hot chilli flakes
1/2 teaspoon dried oregano
1 whole chicken (4 to 5 pounds)
2 large carrots, cut into 2-inch lengths
2 medium potatoes, cut into 3/4-inch wedges
1 head garlic, halved crosswise
3 tablespoons extra-virgin olive oil, divided
Preheat oven to 425 degrees F. Rub chicken with 1 tablespoon olive oil. Combine paprika, oregano, and 1 tablespoon salt. Rub all over chicken. Tie legs together, and tuck wing tips beneath body. Place on a rimmed baking sheet. Toss carrots and sweet potatoes with 1 tablespoon oil; season with salt. Scatter around chicken; roast 20 minutes. Flip carrots and sweet potatoes and add garlic, tossed with 1 tablespoon oil, to pan. Roast until an instant-read thermometer inserted into thickest part of a thigh reads 165 degrees F, 25 to 35 minutes. Tent chicken with foil to prevent overbrowning, if needed. Let rest 10 minutes before carving and serving. Return carrots and sweet potatoes to oven and roast until golden, 10 minutes. Brush with pan juices before serving.