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
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.