Chicken continues to be a staple for weeknight dinners in my house.
The lean protein is easy to cook (and I’m not that great of a cook), and generally inexpensive. But the main reason may be its versatility. It can be transformed into anything from Italian, Indian, Asian to Southern in a matter of minutes depending on spices, cooking methods and sauce.
Another thing I love about chicken is how easily it lends itself to exploring new wines. Chicken may be the one protein that can match with just about any wine produced. The key is how the chicken is cooked and the additional ingredients and sauces.
The following are some of my favorite pairings.
Chicken with curry sauces and Spanish Cava
THE VALUE
- NV Freixenet Brut Cava, Spain (about $10 retail)
THE SPLURGE
- NV Sumarroca Cava Brut, Spain (about $19 retail)
Oven Roasted Chicken and Pinot Noir
THE VALUE
- 2016 Cellar No 8 Pinot Noir, California (about $9 retail)
THE SPLURGE
- 2016 A to Z Oregon Pinot Noir, Oregon (about $21 retail)
Chicken breast in cream sauces and riesling
THE VALUE
- 2017 J. Lohr Monterey Riesling, California (about $10 retail)
THE SPLURGE
- 2017 Anne Amie Yamhill Riesling, (about $18 retail)
Barbecued or grilled chicken and zinfandel
THE VALUE
- 2016 Bonterra Zinfandel, California (about $14 retail)
THE SPLURGE
- 2016 Cline Ancient Vines Zinfandel, California (about $19 retail)
Chicken gumbo and Champagne or sparkling wine
THE VALUE
- NV Aime Boucher Brut, France (about $23 retail)
THE SPLURGE
- NV Schramsberg Blanc de Blanc, California (about $49 retail)