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+--- Thread: Chicke (/thread-1380.html)
- dozer - 04-25-2004
What are people's favorite pairings with roasted chicken?
- chittychattykathy - 04-25-2004
Hi Dozer, I'm "new" but "old" as well to the board! CCK
Straight out, w/no herbs and all that jazz, roasted chicken?
Washington riesling if I am in the mood for white and Zinfandel if red. Grovin' on Trentadue zins lately.
- wondersofwine - 04-26-2004
German Riesling or a light to medium-body Pinot Noir such as Steele Carneros Pinot Noir or Argyle (from Oregon) or a village Volnay (from Burgundy region of France).
- Thomas - 04-26-2004
Good suggestions--also try St. Chinian, Refosco, Gruner Veltliner, and most dry Rose/Rosato.
- wondersofwine - 04-26-2004
I forgot to mention Beaujolais-Villages as another light red to go with roasted fowl. Louis Jadot and Joseph Drouhin are two usually reliable producers.
- chittychattykathy - 04-26-2004
Really, this is almost a wide open wine field, I mean if you change the side dishes around a bit or add seasonings you could serve most any med to light red, about any rose and most whites.
- Thomas - 04-26-2004
Just about--cck, except for that cursed oaked-chardonnay stuff...
- chittychattykathy - 04-26-2004
I know you figured that wasn't even a passing thought for any of us....
[img]http://wines.com/ubb2/wink.gif[/img]
- Innkeeper - 04-27-2004
Actually if you slather the chicken with enough butter, one of those those buttery, not too oaky chards is the only way I will drink them with the exception of buttered popcorn.