Chicken
When it comes to wine pairing with chicken, it depends a lot on the preparation and sauce, but in general, chicken is a very versatile protein source that can be matched with white, rosé and light red wines
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Wine for Chicken
When it comes to wine pairing with chicken, it depends a lot on the preparation and sauce, but in general, chicken is a very versatile protein source that can be matched with both white wine, rosé wine and light red wine. Here are some guidelines:
1. White wine
Sauvignon Blanc: Good with grilled or baked chicken. It has fresh acidity and citrus notes (lime, lemon, grapefruit) and herbal notes (grass, green apple) that complement light dishes.
Chardonnay (independent of barrel aging): A light, independent of barrel aging (Chablis style) goes with chicken with a mild sauce like cream sauce. Has green apple, pear and mineral notes.
Barrel aged Chardonnay: If the chicken is cooked with richer sauces like butter sauce or mushroom sauce, a barrel aged Chardonnay with notes of vanilla, butter and nuts will be a good choice.
2. Rosé wine
Provence Rosé: A light, dry rosé wine with red berry flavors like strawberry and raspberry and light spices goes well with grilled chicken or chicken salads.
3. Red wine
Pinot Noir: This light red wine with fresh notes of red cherries, raspberries and light earthy notes works really well with roast chicken, especially if the dish has some earthy components like mushrooms.
Gamay (Beaujolais): A fresh and fruity wine with red fruit notes, perfect with grilled or spicy chicken.
4. Sparkling wine
Champagne/Crémant: Sparkling wine can be an elegant companion to chicken, especially when served with a crispy crust or in a light cream-based sauce. Notes of brioche, citrus and apples create a great balance.
General tips:
Citrus notes work well with chicken with lemon or seasoned with herbs like thyme and rosemary.
Fruit notes (apples, pears, berries) go well with lighter, fried or baked chicken dishes.
Mineral and herbal notes work well with simple grilled chicken dishes or with fresh salads as a side dish.
Rich and buttery notes from barrel aged wines pair perfectly with dishes with creamy sauces.
The key is to match the intensity of the wine with the weight and depth of flavor of the dish.