should i serve white or red wine???

Question

Should I serve white or red wine with my dinner? I'm planning on making chicken breasts with a teriyaki marinade and other asian side dishes. What kind of wine should I serve with it?

Answer 1

"Poultry also has its rules and exceptions. We will start with chicken, which is the most straight forward. The classic pairing of most chicken dishes and a rich Pinot Blanc or Chardonnay really cannot be beat. However, there are a few exceptions to this rule. Heavily spiced chicken dishes such as barbecues or curries should not be paired with delicate white wines. The wine will barely be tasted. While a fine Chardonnay nicely compliments many roast or grilled chicken dishes, I actually prefer a really fruity red like a fine Merlot or Zinfandel with roast chicken. The flavors are better balanced, particularly if the dish is fragrantly spiced."

Answer 2

Red wines "usually" cellar temperature which is between 60 and 60 F. White wines, not white desert wines like d'Yquem, are served between 35 and 50 F. The term "cellar temperature" is the temperature that most natural caves are and that's become the standard for the reds since most French wineries stored their wines in caves to mature. The whites on the other hand, were traditionally served in the winter because they were consumed when young. Of course you'll see variations of the accepted rules. If you have doubts, the recommended serving temp is sometimes on the bottle/box. I've never seen a box wine that didn't recommend at least a slight chill since most are blends and they've added fruit juice to bring out the desired qualities of the wine. Be sure of what you get when it comes to the cheaper brands. While they may not be up to your personal standards, they can be usefull as mixers or party drinks.

Answer 3

Generally white wine is served with chicken. But depending on the spicy-ness of your asian flavors a red may stand up well with the entree. A general rule is the spicier the dish the more appropriate red wine is. But without knowing what your dish will taste like, I suggest a crisp white, like pinot gris or pinot blanc.

Answer 4

Because of your sauces I'd go with a Viognier or a Rousanne (a more fruity and flavorful white wine but still dry).

I would also consider a Pinot Noir or a Zinfandel (lighter dry reds).

I might also consider a Riesling or a Gewurztraminer but would need to know how the sweetness would go with your exact dishes first.


Avoid anything too light or heavy like Chardonnay, Sauv. Blanc, Merlot or Cabernet.

Answer 5

As a thumb rule white wine shoulkd be seerved with white meat ie chicken as you are also serving asian side dishes red wine will be preferred by all

Answer 6

since it is asian theamed, i would suggest sake, a japanese rice wine. If you buy a good quality, it does not need to be heated and compliments asian cuisine very nicely. If you are unfomfortable with servine sake, I would serve a chardonnay because it will compliment the sweetness of the teriyaki, without making it too sweet. A rosee or reisling would be too sweet for the dishes, and a red woudl overpower.

Answer 7

I would say it depends on how sweet your teriyaki is
but agree with above nothing to light or heavy as teriyaki is a fairly strong flavor that will drown out a lot of nuances by at pinot

I would probably have a plum wine and a maybe a zin, syrah, or sauvignon blanc

Answer 8

my first instinct would be beer actually. asian food is rather hard to pair wine with. especially teriyaki which is sweet and salty at the same time. I would do probably do a low tannin cab or merlot to help balance out the salty/sweet taste of a teriyaki sauce. Or you could do a gewurztraminer for a white.

Answer 9

A lighter fragrant red like a pinot noir OR a grassy crisp white sauvignon blanc OR a good bone dry rosé. The more spicy and hot and garlicky your dishes the more a good dry rosé should be chosen (april_c_a is wrong about that).

Answer 10

The rule of thumb is white with seafood & red with meat. I'd try a Riesling or Chardonnay. Go for the Riesling if your dish is on the more spicy side, or made with curry......David