Matching food and wine: Poultry 🦃

Pairing wine with poultry usually starts with taking in to account whether you are going to serve breast or wings, so essentially it’s white meat vs dark meat.  When serving white meat it’s always wise to choose a fresh, crisp wine that will tingle your taste buds ; such as a Chardonnay or a Sauvignon Blanc. Whereas with dark meat, medium bodied red wines tend to do the trick ; you could try a Pinot Noir or a Cabernet Sauvignon. The next element to take in to account is how you are going to cook the meat. For example a roast chicken would pair excellently with a white burgundy or a good quality oaked chardonnay regardless of whether you choose a wing or meat from the breast. However if you are cooking a creamy chicken, bacon and pasta carbonara you may want to choose a Picpoul de Pinet which would give an element of freshness from the Languedoc coast or perhaps even a dry Chablis which works perfectly with ham and creamy sauces. So it really all depends on what you are serving it with, how you are preparing the poultry and which part of the meat you are serving. If you want to know more about wine and food pairing, please contact Planet Provence to find out more about our Private wine tours. Contact here

 

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