Pairing: Poultry

Poultry dishes, such as chicken or turkey, are versatile and adaptable, offering a wide range of flavors depending on the preparation and accompaniments. Whether roasted, grilled, or served with a rich sauce, poultry is a canvas that pairs well with both white and light red wines. The key to selecting the right wine lies in balancing the wine’s acidity, tannins, and fruitiness with the preparation method and seasoning. Light-bodied reds like Pinot Noir or vibrant whites like Chardonnay complement the dish without overpowering its delicate flavors.

Recipe

Ingredients

  • Poultry (Chicken or Turkey): The primary protein with a mild, tender flavor.
  • Garlic and Herbs (Rosemary, Thyme): Enhance the flavor of poultry, especially in roasted preparations.
  • Butter or Olive Oil: Adds richness and aids in creating a crispy exterior.
  • Lemon: Provides a bright, acidic contrast to balance the richness of the meat.
  • Salt and Pepper: Basic seasoning to bring out the natural flavors of the poultry.

Instructions

  • Preheat the oven: Set your oven to 375°F (190°C).
  • Prepare the chicken: Rub the chicken with olive oil or butter. Season generously with salt, pepper, and fresh herbs like rosemary and thyme. Squeeze lemon juice over the chicken and place the lemon halves inside the cavity.
  • Roast: Place the chicken in a roasting pan and cook for 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C), basting occasionally.
  • Rest and serve: Let the chicken rest for 10-15 minutes before carving. Serve with roasted vegetables or a light salad.

Serve With

Chardonnay, Pinot Noir

Learn More About the Best Pairings

Chardonnay

Chardonnay is one of the most popular and widely planted white wine grape varieties in the world.

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Pinot Noir

A light to medium-bodied red wine known for its elegance and complexity.

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Samplers

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