What Wine Goes with Chicken?

How to pair specific wines with foods is one of the most frequent questions we’re asked at the winery and in tastings.  We’re no strangers to this quandary ourselves, and we’re well aware that sometimes picking the wine can make or break a meal.  And there’s nothing more sublime than a sip that makes a dish come alive with flavor.  And as humans, its often these simple pleasures that can mean the difference between a lackluster and a transcendent evening.  Consider this our small contribution towards helpful pairing of one the most widely available and consumed foodstuffs on the market, and certainly one we’re asked about frequently: chicken.

Chicken is a very versatile protein, and just as it pairs well with a variety of herbs, sides, and sauces, it pairs well with a variety of wines.  It is for this reason that when it comes to pairing wine with chicken, perhaps don’t think about the chicken itself, but rather everything else in the meal that is going to go on, or around the chicken.  Will it be a tangy dish, with salad?  A rich dish with potatoes?  Try to consider the whole plate when you think about your pairings, because oftentimes, we’re not just eating chicken in isolation (though no judgement if you are).

For example, let’s consider one of the most popular chicken dishes in the US: chicken parmesan.  While chicken itself is relatively mild, parmesan has a strong salty and umami quality.  The tomato-based sauce brings acid to the dish as well.  Mozzarella rounds it out with not only its soft texture, but its creamy milkfat.  Pairing wine with a meal such as this one, you’d want to take into account all these elements and find a wine that would either complement or contrast with them.  Personally, I’d opt for a bright, high acid red that wouldn’t compete with the tomato and could serve to highlight the sweeter notes of tomato and mozzarella, such as Montepulciano or even Grenache.  Think many Italian reds, but also any number of central and eastern European varieties.  You’re going to want a wine that can stand up to the strong savory character of the parmesan, but not one that will overwhelm.

Let’s contrast this with fried chicken – once again we have a textural component (the breading on the outside of the chicken) and a salty component.  However, in this case, I’d be more likely to choose a wine that will really clear the palate between bites.  For me, that means a high acid white wine – Sauvignon Blanc, or maybe even a bubbly to match the intensity of the crunch.  While many wines would go great with fried chicken, my choices would be wines that really get your mouth watering and refresh your palate in between bites.  That said, I wouldn’t turn down a Merlot if white wine wasn’t on the offer.  The mid-level of tannin and the approachable fruity notes of Merlot could also serve the purpose of refreshing the palate, just taking the idea in a different direction.

What about something simpler, though?  Say roast chicken?  This is a case when something unctuous and creamy like Chardonnay or Viognier does the trick nicely.  Actually, either of these would also pair beautifully with a dish that may seem as far away on the spectrum as can be from roast chicken – chicken tikka masala.  The creaminess of the curry sauce plays well with the creamy texture of these wines. The sweetness of the curry and the occasional oak sweetness of the Chardonnay, or the unctuous tropical notes of the Viognier would highlight the coconut and spices used in the masala sauce. 

I know these are just a few of the many popular dishes that one could prepare using chicken, and this isn’t meant to be an exhaustive or prescriptive list.  After all, ingredients (just like wines) vary with the seasons and the year.  So if you’re prepping a dish not mentioned here, simply apply the same logic when thinking about pairing.  What is the boldest flavor in the meal?  Do you want a wine to enhance that, or cut through it?  What are the textures of the food?  Will it be fatty and mouth coating or crisp and refreshing?  What is your favorite element of the dish, and what might bring that out further?  Trying to break the flavors down to their basics can go a long way towards demystifying what wines might taste good alongside your meal.  You never really know until you try a wine with your chicken dish if it will go, so don’t be too afraid to experiment a little bit.  You just might surprise yourself with an amazing and unexpected combination.   And if you’re really stumped?  Just go with everyone’s perennial favorite: rose!