Chicken Pairings - Pairing with Wine

Chicken might be the most versatile protein in the kitchen, and that flexibility extends to wine pairing. From a simple roast chicken to coq au vin, chicken can swing red or white depending on preparation. Here is how to match them.

Why Chicken Is So Wine-Friendly

Chicken has a neutral, mild flavor that does not fight with wine the way lamb or game can. Its relatively lean meat means you do not need heavy tannins. And because chicken takes on the flavors of whatever it is cooked with, the sauce often matters more than the meat itself.

White Wine Chicken Pairings

Roast chicken with Chardonnay: The classic pairing. A roast chicken’s golden skin and savory juices match Chardonnay’s richness, whether oaked or not. Burgundy is the gold standard, but any quality Chardonnay works.

Chicken piccata with Vermentino: The lemon-caper sauce needs bright acidity. Vermentino, Sauvignon Blanc, or Albariño all have the zip to match.

Chicken salad with Pinot Grigio: Keep it light. A crisp, neutral white lets the salad’s fresh flavors shine.

Thai coconut curry chicken with Riesling: The sweetness in an off-dry Riesling tempers the curry’s heat while its acidity cuts through the coconut richness.

Red Wine Chicken Pairings

Coq au vin with Burgundy: The dish is literally chicken braised in red wine. Serve the same style you cooked with—Burgundian Pinot Noir creates a unified, harmonious meal.

Grilled chicken thighs with Beaujolais: The char from the grill and the richer dark meat can handle a light red. Beaujolais, served slightly chilled, is perfect for summer grilling.

Chicken mole with Zinfandel: The complex, chocolatey Mexican sauce needs a wine with similar richness. Zinfandel’s ripe fruit and spice notes complement the mole beautifully.

The Skin and Sauce Principle

Crispy skin likes wines with some texture—an oaked Chardonnay or a light red. Saucy chicken wants acidity to cut through. Grilled chicken with char can handle more robust wines than poached chicken breast.

Pay attention to how the chicken is prepared, not just that it is chicken.

Fried Chicken: The Champagne Solution

Fried chicken is one of wine’s great challenges—and opportunities. The obvious solution is sparkling wine. Champagne’s bubbles and acidity slice through the crispy coating and juicy meat like nothing else. It sounds fancy, but it works perfectly with a bucket of fried chicken at a picnic.

If bubbles are not your thing, try an off-dry Riesling or a rosé. Both have the freshness to handle fried food’s richness.