Poultry
What wine goes with chicken?
Chicken is the most wine-versatile protein on the table, which sounds like a compliment but actually makes it harder to pair well. The bird itself has a mild flavour - it's the preparation, sauce, and seasoning that should drive the wine choice.
Roast chicken with crispy skin is a different pairing challenge from chicken in a cream sauce, or a spiced clay-pot preparation, or a cold chicken salad. The default recommendation of 'white wine with chicken' is too broad to be useful.
The best matches
Chardonnay (oaked)
About this grapeFor roast chicken or anything with a cream or butter sauce, a properly oaked white Burgundy or Napa Chardonnay is the answer. The richness of the wine matches the richness of the preparation. Meursault with roast chicken and a pan jus is one of the great mid-week pairings.
Pinot Noir
About this grapeThe all-purpose option. Light enough not to overpower the meat, with earthy notes that complement the roasted skin and any mushroom accompaniment. This is the red you open when you're not sure what everyone is having.
Viognier
About this grapeFor herb-marinated, spiced, or grilled chicken where you want the wine to bring aromatic interest rather than just clean acidity. Viognier's apricot and floral notes work particularly well with lemon and thyme.
Grenache
For something richer - chicken thighs braised in tomato and olive, or a coq au vin style preparation. The spicy, red-fruit character of Grenache handles the sauce without muscling out the bird.
What to avoid
Very tannic, full-bodied reds like a young Barolo or a big Shiraz. They bury chicken entirely. Also avoid very sweet wines with savoury preparations.
One thing to keep in mind
Temperature plays into this more than any other protein. Cold leftover roast chicken from the fridge is genuinely excellent with a dry Riesling - the acid and aromatics come alive against the cold fat.
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