Pairing Wines with Poultry
A successful chicken and wine pairing is not only awesome, it’s actually not too tricky to achieve. As a general rule, white meat needs a softer wine that doesn’t drown out the flavors of the dish. White wines work well with chicken, as do softer reds with spicy marinades.
Chicken Breast and Pancetta with Pinot Noir
The breast is the leanest part of a chicken, and can be very juicy and tender – unless you overcook it of course! Serve with a dollop of creamy, buttery mash and seasonal green vegetables.x
You’ll need a very grown-up Pinot Noir with subtle strawberry on the nose and berry tartness on the palate. The older the vintage, the more it means there’ll be some savory, smoky undertones that will complement the breast beautifully.
BBQ Chicken Drumsticks with Zinfandel
Drumsticks are similar to wings in that they come on the bone, but they are made from the chicken’s shins. They are easy to cook and ideal for marinating and chucking on the BBQ. Make a tangy BBQ sauce for the drumsticks, and serve with homemade coleslaw, chips and a green salad.
And now for the wine bit – you can’t beat a big, bold red like Zinfandel when pairing with strong BBQ flavors. This is a full-bodied red with deep and dense “jammy” dark fruits, a velvety texture, and spicy undertones. It’s absolutely bursting with flavors that will balance rather nicely with the rich, smoky marinade and BBQ char.
Chicken Tenders with Sauvignon Blanc
One for the healthy eaters out there. Chicken tenders are a great source of lean protein and are often used in lighter white meat dishes such as Chicken Caesar Salad. Chicken strips really take on other flavors very well, so will soak up a sauce easily and allow you to spice up a healthy dish with minimal effort! Why not try a lemon, ginger and chili marinade and stir-fry the strips with beansprouts and crunchy vegetables. Yes, it’s as yummy as it sounds!
A lime-fueled, zesty Sauvignon Blanc is a great partner for this aromatic marinade. The Sauvignon Blanc is a super fresh white, with a trademark combination of citrus and tropical fruit. It’s the perfect flavor match for the lemon, ginger and chili spice of this delicious chicken dish.
Whole Chicken Roast with Chardonnay
Is there anything better than a roast chicken dinner on a Sunday? Nope! Roasting the chicken whole is a simple way of retaining all the wonderful flavors of the meat. It’s tender and moist, and can be used in many dishes in the days after your roast using the scrummy leftovers.
Roast chicken with all the trimmings pairs perfectly with an oaky, buttery Chardonnay. It has enough acidity to cut through the fattiness of the crispy roast potatoes and roasted chicken, and also has rich enough flavors to balance well with the dish. The buttery notes in the Chardonnay are prominent but not overpowering, making it an ideal match for a succulent Sunday roast.