Pairing: Roast chicken or pork

Roast chicken and pork are classic, versatile dishes that offer rich, savory flavors. Roast chicken, with its crispy skin and tender meat, pairs beautifully with a variety of wines depending on the herbs and spices used. Pork, especially roasted with apples or herbs, presents a perfect balance of fattiness and sweetness. Both dishes benefit from wines that have enough acidity to cut through their richness while enhancing the savory and sometimes sweet flavors of the meat

Recipe

Ingredients

  • Whole chicken or pork roast (3-4 lbs): The star of the dish, providing rich, savory meat.
  • Olive oil (2-3 tablespoons): Ensures a crispy skin or crust when roasting.
  • Garlic (4 cloves, minced): Adds a strong, aromatic flavor.
  • Lemon (1, for zest and juice): For bright acidity that complements the meat.
  • Fresh herbs (thyme, rosemary): Infuses the meat with earthy, aromatic notes.
  • Salt and pepper (to taste): Essential seasoning to enhance all other flavors.
  • Apples (for pork, optional): A classic pairing with pork that adds sweetness

Instructions

  1. Prepare the meat: Preheat your oven to 375°F. Rub the chicken or pork with olive oil, minced garlic, salt, pepper, lemon zest, and fresh herbs. For pork, optionally stuff apples into the cavity or arrange them around the meat.
  2. Roast: Place the chicken or pork on a roasting rack in a pan. Roast the chicken for about 1.5 hours or until the internal temperature reaches 165°F, and the pork for 2-3 hours until it reaches 145°F (for pork loin) or 160°F (for shoulder cuts).
  3. Rest and serve: Let the meat rest for 10-15 minutes before carving to retain juices. Serve with vegetables or potatoes.

Serve With

Pinot Noir, Zinfandel

Learn More About the Best Pairings

Pinot Noir

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

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Zinfandel

Bold, robust red wine known for its intense fruit flavors and high alcohol content.

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Samplers

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