The simple yet succulent Sunday dinner: roast chicken. It’s one of my favorite dishes to prepare, because it’s so easy (see this simple roast chicken recipe).
It’s similarly easy to pair roast chicken with wine — though it depends on how you personalize the preparation. If you stay simple, using little other than salt, pepper, garlic, and one of those “poultry seasoning” packets, then the most complementary wines would be an unoaked Chardonnay, unoaked Sauvignon Blanc, Champagne, dry rose, Cru Beaujolais, or a light, simple style of Pinot Noir.
If you must do Pinot Noir, make sure it is in the lighter style, or has a green / “stemmy” character (such as what you get from Alsace Pinot Noir). Many of the post-Sideways Pinots were formulated to appeal to the masses, and as a result are overloaded with jammy flavors that will clash with the white meat. Better to go with a fresh rose or a Cru Beaujolais if you prefer not to do a white.
Some of my favorite wine matches for roast chicken:
- Sauvignon Blancs: Geyser Peak, Goldwater “Dog Point”, Babich, Mount Nelson, Veramonte, Michel Bailly Les Loges Pouilly-Fume
- Chardonnays: La Crema, Geyser Peak, Edna Valley, Golden Kaan, Merryvale, Columbia Winery, Ravenswood
- Other whites: Colosi Sicilia Bianco, Francis Coppola Viognier
- Roses (pink wines): Pink Criquet, Mas de Gourgonnier, Domaine Lafond Tavel
- Beaujolais: any Cru from Duboeuf, such as Brouilly, Fleurie, Morgon
- Pinot Noir: Calera, Robert Mondavi (Carneros), Estancia Stonewall, Leon Beyer, Marcel Deiss,
- Other reds: Les Deux Rives Corbieres Rouge, Ludovicus Terra Alta Pinol