One of the most obvious exceptions to the traditional rule about "red wine with red meat, white wine with white meat" is roast chicken, indisputably a "white meat" but one that, in my opinion, works just as well and perhaps even better with red wine than white.
Bordeaux (Cabernet Sauvignon, Merlot), Burgundy (Pinot Noir), Beaujolais and Dolcetto, fruity Zinfandel ... all match well with this versatile bird; but so do Chardonnay, Pinot Blanc and Riesling.

With other chicken dishes, consider the sauce and the preparation as keys to the match: Light chicken-breast sautees or cream sauces may tilt the equation toward a white. Tomatoey, cheesy entrees like chicken cacciatore and its kin call for a dry red, perhaps an Italian (Chianti, Bardolino, Valpolicella) to make an ethnic match.




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