Pairing: Roasted Chicken or Duck

Roasted chicken and duck are both rich and flavorful dishes, with chicken offering a mild and savory profile, and duck delivering a more robust, slightly gamey flavor. The crisp skin and tender meat, especially in roasted preparations, call for wines that can balance their richness. Whether it's the bright acidity of a Pinot Noir enhancing the savoriness of roasted chicken or the deeper flavors of a Merlot complementing the richer duck, these dishes require wines with enough complexity and structure to enhance the experience without overpowering the meat's natural flavors.

Recipe

Ingredients

  • Whole Chicken or Duck: The star of the dish, providing a tender and flavorful base.
  • Olive Oil: Adds richness and helps achieve crispy, golden skin.
  • Garlic and Fresh Herbs (Rosemary, Thyme): Infuse the meat with aromatic, savory notes.
  • Lemon: Brightens the dish and balances the richness of the meat.
  • Salt and Pepper: Basic seasoning that enhances all the flavors.

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C).
  2. Prepare the chicken: Rub the chicken inside and out with olive oil, and season generously with salt, pepper, garlic, and fresh herbs. Squeeze lemon juice over the chicken and place lemon halves inside the cavity.
  3. Roast: Place the chicken in a roasting pan and roast for about 1.5 to 2 hours, basting occasionally, until the skin is golden and crispy, and the internal temperature reaches 165°F (75°C).
  4. Rest and serve: Let the chicken rest for 10-15 minutes before carving. Serve with roasted vegetables or a light salad.

Serve With

Pinot Noir, Merlot

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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Merlot

Merlot is a popular red wine grape variety known for its soft, velvety texture and approachable flavor profile.

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