Wine Pairing
Chicken in Tomato Sauce

Tomato-based chicken dishes have acidity and savory flavors from the tomatoes. The tomato sauce calls for more acidity. Your chicken dish will dance in your mouth together a medium-light, fruity red.

Wines like Chianti, made from Sangiovese grapes, have bright acidity that mirrors the tomatoes and complements the dish.

Barbera, with its high acidity and low tannins, also pairs well with tomato-based chicken dishes, ensuring a balanced and refreshing pairing.

In the summer we recommend a cold Lambrusco or a Sparkling Rosé.

Excellent Pairings

Chianti
Barbera
Lambrusco

Avoid Tannic Reds and Oaky Whites

Main Ingredients

Chicken and Wine
Onions. Peppers. Tomatoes. Herbs.

Hunter means "Chasseur" in French, "Cacciatore" in Italian.

Tomato-based chicken dishes, like chicken cacciatore, have acidity and savory flavors from the tomatoes.

The tomato sauce calls for more acidity. Your chicken dish will dance in your mouth together a medium-light, fruity red.

Wines like Chianti, made from Sangiovese grapes, have bright acidity that mirrors the tomatoes and complements the dish.

Barbera, with its high acidity and low tannins, also pairs well with tomato-based chicken dishes, ensuring a balanced and refreshing pairing.

In the summer we recommend a cold Lambrusco or a Sparkling Rosé.

Excellent Pairings

Roast Chicken pairs best with full bodied whites. The wine choice depends on the marinade and sauce.

An Oked Chardonnay will have enough body and richness to complement the depth of flavors, while also offering acidity to balance the dish. Go for a creamy, full bodied, white Burgundy.

A Viognier, with its aromatic profile and fuller body, also pairs well with roast chicken, enhancing the flavors without overpowering the dish.

Champagne and Chicken Skin is a match in heaven.

Oaked Chardonnay
Viognier
Champagne

Red Wines

Beaujolais
Pinot Noir
Barbera

Wine Pairing Chicken Piri Piri

Spicy chicken dishes, such as those with chili or curry, benefit from wines with a touch of sweetness and good acidity.

Riesling, particularly off-dry or slightly sweet versions, works well because it tempers the heat of the spice while maintaining balance.

Gewürztraminer, with its aromatic and slightly sweet profile, also complements spicy flavors, making the dish feel less intense.

To balance hot spices of, you need Sweetness.

The creaminess and perfume of Alsatian Pinot Gris completes the picture.

Bubbles can also work.

Excellent Pairings

Riesling Spätlese
Gewürztraminer
Off-dry Pinot Gris

Wine Pairing BBQ Chicken

Barbecue chicken tastes bold and smoky, caramelized skin and spices, sometimes with sweet flavors from the sauce or marinade.

The wine choice often depends on the marinade and sauce.

In genereal, BBQ chicken pairs best with light red wines or full bodied whites.

BBQ chicken with herbs pairs well with young and fruity reds like Beaujolais or Grenache. Their fruit-forward profile and soft tannins will enhance the richness of the smoked chicken without overpowering it.

Simple BBQ chicken pairs best with Pinot Noir or Chardonnay.

Savoury BBQ chicken pairs well with medium-bodied reds like Côtes du Rhône or Tempranillo.

Sticky BBQ sauce calls for fruity reds like Zinfandel and Primitivo or a slightly sweet Rosé. Zinfandel, with its ripe fruit flavors and peppery notes, complements the smokiness of the chicken, while its slight sweetness can balance the tangy or spicy BBQ sauce.

Excellent Pairings

Beaujolais (France)
Grenache (France)
Pinot Noir (World)
Côtes du Rhône (France)
Tempranillo (Spain)
Zinfandel (USA)

White Wines

Chardonnay (World)
Pinot Gris (France)

Sparkling Wines

Prosecco (Italy)
Cava (Spain)
Sekt (Germany)
Champagne (France)

Wine Pairing Adobo

Adobo Chicken is braised in oil, vinegar, soy sauce, garlic, herbs and spices. The flavorful sauce calls for a medium red wine with good acidity: a fruity wine, with some residual sugar to fight the hot spices and low alcohol to not to overpower the dish.

Riesling is an all times favorite with spicy Asian cuisine. Its acidity and residual sugar work magically with this spicy and salty fusion chicken.

White meat also pairs well with rosé wines and bubbles.

Excellent Pairings

Pinot Noir (USA)
Barbera (Italy)
Garnacha (Spain)
Gamay (France)

White Wines

Riesling (Germany)
Chenin Blanc (France)

Sparkling Wines

Cava
Metodo Classico
Lambrusco
Sparkling Rosé

Wine Pairing Chicken Parmigiana

Pair it with a light to medium bodied wine that is more acidic than the tomato sauce and low tannins to match the white meat, a red wine that is easy to drink, with lots of fruit aromas.

If the dish is served with buttered pasta go for a creamy Chardonnay, while a Sauvignon Blanc matches fresh oregano, basil and the vegetables.

Bubbles are super food friendly, especially with breaded and fried dishes.

Excellent Pairings

Lambrusco (Italy)
Barbera (Italy)
Chianti (Italy)

White Wines

Chardonnay (World)
Sauvignon Blanc (World)

Sparkling Wines

Metodo Classico (Italy)
Prosecco (Italy)
Cava (Spain)
Sparkling Rosé (World)

Wine Pairing
Chicken Tagine (Tajine)

Pairing Suggestions

Etna Rosso (Italy)
Light in color and tannins. Big in flavor and acid.
Beaujolais (France)
High on natural acidity paired with low tannin.
Valpolicella (Italy)
Light and fruity red wine, with low tannins and high acidity.
Pinot Noir (France)
Silky mouth feel. Low tannins. Lovely fruit aromas. Good acidity.

White Wines

Etna Bianco (Italy)
Medium body. Fresh acidity.
Douro Branco (Portugal)
Douro Branco is dry, fresh and floral, with good acitity.
Verdicchio (Italy)
Light bodied crisp white wine with a good balanced acidity.

Description

Tagines come in many flavors involving beef or lamb. These are ideal for hearty red wines, but chicken tagines are best paired with lighter and fruiter reds or tasteful whites.

Wines from Spain, Italy and Southern France are often good pairs.

About

Chicken tagine is a traditional Moroccan dish made in a conical cooking pot. It is made with chicken braised with garlic, onion, olives, spices, and preserved lemons.

Chicken tagine is often served with couscous or bread.

Tagine (or Tajine) is both the name of the stew and of the clay pot, which impart earthy nuances to the dishe.

The traditional Berber and North African dishes are slowly simmered to retain the flavors.

Stuffed turkey normally has many side dishes such mashed potatoes, sweet potatoes, pumpkin, butternut squash, cranberry sauce, corn, sprouts, green beans, cornbread, pecan, bread stuffing, gravy and more.

Stuffed Turkey is slightly sweet. The best match is a fruity red.

Thanksgiving Day in USA falls on the fourth Thursday of November. It celebrates the annual harvest and reminds of the history of the first pilgrims who learned how to grow the new food. Thanksgiving dinner is a symbolic meal that celebrates newfound hope. The main igredience is Stuffed Turkey.

Bubbles get the party started.
Rosé is the best compromise between white and red wines.
Pinot Noir is best with turkey.
Beaujolais Nouveau is conveniently released on the stroke of midnight on the third Thursday of November. One week before Thanksgiving.

Wine Pairing Duck Breast

Duck Breast can be both slightly sweet and very fat. Go for a medium red.

Excellent Pairings

Pinot Noir
GSM Blends
Merlot
Sparkling Rosé

Other Excellent Alternatives

Beaujolais
Barbera
Red Languedoc-Roussillon

Wine Pairing Roast Duck

Roast Duck needs a bold red wine.

Excellent Pairings

Rioja
Pinotage
Pinot Noir (Oaked)
Red Languedoc-Roussillon
Nebbiolo

Excellent Pairings

Barolo
Barbaresco
GSM Blends
Zinfandel
Châteauneuf-du-Pape

The big Piemonte wines such Barolo and Barbaresco call for intense flavors and for festivities. Southern Rhône wines such GSM Blends and Châteauneuf-du-Pape enhance the savoury taste, while Zinfandel brings out the sweetness of the meat.

White Wines

Riesling Alsace
Riesling Spätlese
Gewürztraminer
Sparkling Rosé

Alsatian Riesling is the best pairing when you have apples and potatoes as sides because it matches the sweet note of baked fruit.

Wine Pairing Pigeon

Pigeon is fat and slightly sweet. It should be paired with a fruity medium red.

Excellent Pairings

Primitivo (Italy)
Côtes du Rhône (France)
Sangiovese (Italy)
Zinfandel (USA)

White Wines

Oaked Chardonnay

Go Local

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region.

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region. A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.