2006-12-14 07:46:47 · 9 answers · asked by sully 1 in Food & Drink ➔ Beer, Wine & Spirits
One of the most common questions we field at wineanswers.com concerns what wine goes with what food. Many people mistakenly believe that they will ruin the whole meal if they make the "wrong" wine choice. The good news is that it's impossible to ruin a good meal if you select a wine that you enjoy regardless of what the "wine experts" say. Remember, the wine experts are not eating your dinner.
BUT IF YOU WANT TO BREAK THE RULES:
Quality whites with some body and richness - Chardonnay, Pinot Blanc or Pinot Gris/Grigio for starters - will generally form good partnerships with any chicken dish, and they're the best choice with the lighter and more delicate preparations. But when you're in the mood for a red, try a light and fruity item like a Beaujolais with fried chicken (or enjoy it with an exuberantly berrylike Zinfandel). Match a Chianti or other tart-and-fruity Italian red with chicken Parmigiana or cacciatore. And bring out your good Cabernets, Merlots or Bordeaux blends and other complex Old World- style reds when a roast chicken is on your table, particularly when you've added herbs and garlic to give it flavor.
2006-12-14 07:56:53 · answer #1 · answered by Cister 7 · 0⤊ 0⤋
The Rule of thumb is White Wine for white meat and Red Wine for red meat.
With that particular dish I would choose a dry white wine to not overpower the dinner.
You can always have a sweet dinner wine afterwords if your so inclined.
Remember white wine is served chilled and red wine is served at room temperature for the best taste
2006-12-14 15:59:59 · answer #2 · answered by unknown friend 7 · 0⤊ 0⤋
You could go in so many different directions with this. You obviously have the option of a red (pasta w/red sauce) or white (chicken)... but I usually find that a red will go better with most any pasta dish of this nature. Go into your local wine shop and describe to a seller the full nature of the dish you are prepparing (is it dry/heavy breading/pasta used/etc) and they can probably point you to a few solid options.
2006-12-14 15:52:29 · answer #3 · answered by saucerfulofbert 1 · 2⤊ 0⤋
A lot of folks like a white wine with poultry but for me a great red wine is good and I recommend a Shiraz, especially a brand called Woop Woop Shiraz from Australia. It is awesome!
2006-12-14 15:53:18 · answer #4 · answered by COACH 5 · 0⤊ 0⤋
probably a nice sangiovese or chianti. your dish has a red sauce that is rather hearty and needs a wine to balance it.
toss out old rules of white with white and red with red. That is so old school. Rules are meant to be broken and for you to just enjoy what you want.
2006-12-14 17:32:53 · answer #5 · answered by Lisa H 7 · 0⤊ 0⤋
I would not go with a dry white wine
2006-12-14 17:55:36 · answer #6 · answered by Rocky The Fearless 5 · 0⤊ 0⤋
Either red or white would be appropriate. So if it's for you choose your favorite. If you are cooking for someone else, get a bottle of each. Good luck?
2006-12-14 16:07:18 · answer #7 · answered by ? 3 · 0⤊ 0⤋
Don't care what is proper I like Chianti
2006-12-14 15:52:17 · answer #8 · answered by Anonymous · 1⤊ 0⤋
Any kind or color you like.
2006-12-14 15:50:26 · answer #9 · answered by Common_Sense2 6 · 0⤊ 0⤋