Pinot Noir or Chardonnay
A supple texture respects the meat while acidity balances the juices.
Adapt the match to the dish
Roast skin and sauce matter as much as the meat: a light jus calls for a different wine from a creamy sauce.
When the recipe changes
Lemon poultry invites crisp white; cream and mushrooms invite textured Chardonnay. Brown sauce can suit Pinot Noir: taste sauce first.
Wines to compare
Pinot Noir — Finesse, red fruit and a clear sense of place. Serve it slightly cool and watch its perfume open in the glass; too much warmth accentuates alcohol.
Chardonnay — From crisp and mineral to broad and buttery. Compare an unoaked version with a barrel-aged one: the grape stays the same, while fermentation and ageing change texture.
Viognier — An expressive, often floral and full white, emblematic of Condrieu. Taste with creamy poultry and focus on texture as well as aroma.
The tip. Choose with the sauce in mind, not just the meat.
