wine with chicken?

[mrdutton]

I certainly would not want to drink any of the over-oaked chardonnay or viognier from California with my crab meat, nor would I recommend it to anyone else.

Most of the premier cru Chablis I've drunk have been right around 12 to 13% Alcohol. That also goes with the Pouilly-Fuisse (which has been a family favorite for 4 generations). As I understand it, French viognier runs from 12 to 13% alcohol although I have seen some California stuff in the ridiculously high range of 14 to 14.5% alcohol.

As I understand it Riesling Spatlese (either Trocken or Halbtrocken) runs right around 10% which helps make it light and crisp. But I can't speak about them directly as I've little experience with them.