Matching Wine with Chicken!

Great news! The ideal wine with chicken can be red, white, rose or sparkling, depending on your personal taste and the how the dish is cooked.

PAIRING WITH WHITE WINE

Light oaked Chardonnay, a smooth dry white like Chenin Blanc, Semillon or Viognier with:
• Chicken in a creamy sauce
• Creamy or cheesy chicken pasta dishes
• Chicken salads with a creamy dressing
• Mild chicken curries like Korma

Aromatic white wines like Roero Arneis, medium-dry Riesling, Pinot Gris, Gewürztraminer, Muscat or Viognier match well with spicy chicken dishes such as:
• Thai green chicken curry
• Stir-fries with chicken
• Sweet and sour chicken
• Chicken tikka masala
• Asian-style chicken noodle dishes

Crisp dry white wines like Pinot Grigio, Albarino, Vermentino, Torrentes or Sauvignon Blanc are all good with:
• Fried chicken dishes
• Mexican-style dishes

PAIRING WITH ROSE WINE

• Medium body rosés are sometimes an even better option than white or red. For the most part, look for dry rosé wines unless the sauce is inherently sweet.
• Fruity rosés also work well, especially with spicy chicken dishes and Spanish-style chicken dishes with rice.

PAIRING WITH CHAMPAGNE / SPARKLING WINE

• With fried chicken and chicken kiev is generally a great all-rounder. This salty, juicy, crispy chicken calls for a wine that’s equally simple, with a good balance of acidity and sweetness. The acidity and effervescence of Champagne or Sparkling wine will cut through the richness of the fried coating. Choose your wine with zesty, citrus notes, and it will elevate your chicken with a delectable complexity.

PAIRING WITH RED WINE

• With tomato and pepper based sauces – go for a medium-bodied wine like Grenache, Cabernet Franc, Merlot, Beaujolais, Carignan, Mourvèdre, Nero d`Avola.
• With BBQ sauce can take a more full-bodied red with a touch of sweetness like a Shiraz, Caberent Sauvignon or Zinfandel. (Not too big or oaky though. Chicken isn’t steak!)
• In a red wine sauce – pair it with a similar wine to the one you use for the recipe.
• Chicken liver paté – light fruity wines work well like Brachetto, Gamay, Pinot Noir, Frappato, Cinsault, or Pinotage.
• Rich chicken dishes can take a full-bodied red wines like an Aglianico, Malbec, Tempranillo or Primitivo.

WHEN EITHER WHITE OR RED WILL DO

• Simply roast chicken – either an oaked Chardonnay or a Pinot Noir will be great but if you’ve got a dark savoury gravy with it I’d go for a medium-bodied red.
• Grilled chicken with herbs or lemon chicken – go for a crisp dry white or a light red.
• With a Moroccan-style tagine – you’d think white wine but an aged red like a Rioja can work surprisingly well.

CONCLUSION

The basic principle is that you don’t want to overpower the meat, or the dish; a wine with a luscious fruit component and decent acidity could match up well with a richer dish, but too much tannic structure risks masking the flavours.

Shopping cart

×