As I sat in my chair with my cup of coffee, contemplating today’s blog, I felt a little daunted. To take on the topic of pairing wine with chicken – I felt a little intimidated, mainly because there are so many possibilities. Let’s start to explore them together.
Gone are the days of ‘white wine with chicken’ and ‘red wine with beef’. Remember our mantra from last week’s blog “It’s all about personal preference”! My good friend Andrew Facey told me a great way to pair food and wine, and that’s by region. Just think, what do they eat where the wine comes from? For example Salmon – how about a Pinot Noir from Oregon. Or Roast Pork – an Alsace Riesling could be a good pairing.
But back to…… chicken!!!
First of all, my personal favorite with roast chicken or roast turkey is Vouvray, a Chenin Blanc. And the one I like the most is the J. Moreau & Fils Vouvray available at the NLC. I haven’t found it in Nova Scotia yet. With its natural high acidity I love how this wine pairs with roast chicken or roast turkey. On my palate, it’s a match made in heaven.
Chicken cooked in a rich thick cream sauce may pair well with either a Chardonnay if you’re a white drinker, or a Burgundy if you’re a red drinker. With thick cream sauces, you could go with a number of Red wines and it will match quite well. Where as, if you’re having fried chicken, I would personally go for a lighter Sauvignon Blanc. One of my favorites is Matua Bay Sauvignon Blanc from the Marlborough region of New Zealand.
One of the things I have found is that Pinot Noir, one of my favorite reds, goes with just about any chicken dish.
One of my favorites is from right here in Canada, and its Inniskillen Pinot Noir. The cool climates of Canada make for a good Pinot Noir grape, and although some say, ‘Never trust a Pinot Noir under $20″, this one suits me just fine.
If you’re having chicken, try different wines, and see which one compliments the chicken dish, or detracts. I would love to hear your opinion.