It's sometimes said that only white wines fare well with poultry. However, take into consideration sauces, seasonings and cooking methods and you will find that soft red wines pair nicely with certain fowl.
Instructions
1. Keep in mind how the poultry will be cooked, as well as its natural flavor and texture. Try to complement or contrast the flavor and texture of the poultry with your wine.
2. Try a spicy wine, such as an off-dry pinot blanc from the Alsace region of France, for chicken or turkey prepared with heavy spices. You could also pair either with a red Burgundy or pinot noir from the United States.
3. Pair delicately flavored chicken in subtle, mild sauces with lighter, more delicate wines. Very few young red wines fall into this category, so a white Savennieres from the Loire Valley of France or a pinot gris from Oregon would nicely fit the bill.
4. Consider a higher-acid wine, such as a sangiovese from Italy, a white Burgundy from France, or a pinotage from South Africa, for a fattier, richer bird such as a hearty duck breast.
5. Try a full-flavored, smoky riesling or a heavily oaked, premium Napa chardonnay for any grilled poultry dishes.
6. Try pairing quail or any game bird with red or white wines that have a fair amount of earthiness. Whites from cold regions, such as Chablis from France or whites from south Australia, as well as wines made from the nebbiolo grape, will have plenty of earthiness to match the gamy flavors of roasted pheasant or squab. (Nebbiolo is the predominant grape of the Piedmont region of Italy. There are some great nebbiolos coming from California nowadays as well.)
7. Use these examples as a guide to making an informed wine purchase with maximum quality and value.
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