Roast Chicken: Chardonnay & Pinot Noir
Classic roast chicken, with its golden skin and juicy meat, is an ideal match for a well-balanced
Chardonnay. The wine’s moderate body and subtle oak notes enhance the savory flavors without overwhelming them. For those who prefer red,
Pinot Noir offers delicate red fruit and earthy undertones that highlight the roasted flavors and complement the mildness of the chicken.
Grilled Chicken: Sauvignon Blanc & Grenache
Grilled chicken, often seasoned with herbs or light marinades, pairs beautifully with a zesty
Sauvignon Blanc. Its crisp acidity and citrus flavors refresh the palate and underscore the charred, smoky notes. Alternatively, a light and fruity
Grenache brings enough red berry flavor to match the grill’s intensity without overpowering the dish.
Fried Chicken: Sparkling Wine & Beaujolais
The crispy, savory coating of fried chicken is perfectly complemented by a refreshing
Sparkling Wine such as
Champagne or
Prosecco. The bubbles cut through the richness and cleanse the palate. For a red option,
Beaujolais (made from the
Gamay grape) offers bright fruit and minimal tannins, making it a lively partner for crunchy fried chicken.
Chicken in Cream Sauce: Viognier & White Burgundy
Chicken served with a creamy sauce calls for a wine with enough body and character to stand up to the richness.
Viognier delivers floral aromas and stone fruit flavors that enhance the dish’s silkiness. For a more classic choice, a
White Burgundy (unoaked or lightly oaked
Chardonnay from
France) provides a harmonious balance of acidity and creaminess.
Herb-Roasted Chicken: Vermentino & Pinot Gris
When chicken is roasted with a medley of fresh herbs, a vibrant white like
Vermentino shines, thanks to its herbal and citrus notes that echo the dish’s flavors.
Pinot Gris, with its crisp acidity and subtle spice, also pairs well, highlighting the aromatic qualities of both the poultry and the herbs.