Chicken is one of the modern table's most versatile foods.
There are the very inexpensive, mass produced chickens so common in grocery stores; there are organic, "vegetarian-fed" free-range birds that go for a premium. And there's a range of poultry in between. Adding to the diversity is the seemingly limitless variety of options for cooking and seasoning the popular fowl -- braised, stewed, roasted, broiled, fried and grilled; seasoned with simple salt, pepper and olive oil to heavy, spicy sauces and everything in between.
The good news is because of this vast array of options the wines you can pair with chicken are also limitless. In fact, it is almost safe to say this may be the one protein for which any wine produced has a potential match. The key is how the chicken is cooked and seasoned. Here are some of my favorite pairings with the humble fowl.
Chicken gumbo and Champagne or sparkling wine
The value
NV Treveri Blanc de Blanc, Washington (about $17 retail)
The Splurge
NV Argyle Brut Sparkling, California (about $36 retail)
Chicken with curry sauces and Spanish cava
The Value
NV Segura Viudas Cava, Spain (about $13 retail)
The Splurge
NV Chapillon Secret Reserva Brut Cava, Spain (about $22 retail)
Oven roasted chicken and cabernet sauvignon
The Value
2013 Bell Big Guy Red, California (about $13 retail)
The Splurge
2013 Simi Cabernet Sauvignon, California (about $30 retail)
Chicken breast in cream and mushroom sauces and Riesling
The Value
2014 Kung Fu Girl Riesling, Washington (about $14 retail)
The Splurge
2013 Monchhof Estate Riesling, Germany (about $18 retail)
Barbecued or grilled chicken and Chardonnay
The Value
2013 Clos du Bois Chardonnay, California (about $12 retail)
The Splurge
2014 Force of Nature Chardonnay, California (about $24 retail)
Lorri Hambuchen is a member of London's Institute of Wines and Spirits. Contact her at the Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203, or email:
uncorked@thewinectr.com
Food on 10/01/2014