What Kind of Red Wine Goes with Chicken? A Complete Guide

Chicken is a versatile protein that can be prepared in endless ways. From roasted, grilled and fried to braised, sautéed and stewed – chicken dishes run the gamut from light and lean to rich and decadent

With so many options, it can get confusing to pick the right wine pairing, especially when it comes to red wine. Should you go with a light Pinot Noir or a fuller-bodied Cabernet? Does the sauce matter more than the cut of chicken? There are a few key factors to consider.

In this complete guide, we’ll walk through how to choose the perfect red wine for any chicken dish Whether you prefer white or dark meat, simple pan searing or complex braises – we’ve got you covered with foolproof pairings.

Light, Bright Reds for Delicate Chicken Dishes

Lightly cooked white meat chicken with simple seasonings calls for an equally delicate red wine. The key is picking ones with bright acidity and soft tannins that won’t overpower the subtle flavors.

Pinot Noir

With its tart red fruit notes, silky texture and earthy undertones, Pinot Noir is one of the most versatile options. It brings out sweet aromas in roasted and grilled chicken while standing up to pan sauces. The lively acidity cuts through the richness of crispy skin and complements fresh herbs.

Pinot Noir also has enough body to pair with mushroom or root vegetable sides but not so much tannin that it masks the chicken. Look for cooler climate regions like Oregon, California and New Zealand.

Beaujolais

For grilled chicken with a squeeze of citrus or lighter spice rubs, you can’t go wrong with the vibrant fruitiness of Beaujolais. Made from the Gamay grape, these easy-drinking reds are low in tannins with aromas of red berries and flowers.

The fresh acidity highlights citrus and herbs while the subtle fruit sweetness balances out grill char. Beaujolais is significantly lighter than Pinot Noir, making it a smart choice for salads and veggie sides. Look for Crus Beaujolais from the 10 villages like Fleurie, Brouilly and Morgon.

Lighter Red Blends

Blends based on grapes like Pinot Noir, Grenache and Gamay tend to be light, fruity and gentle on the palate. They work well with simple roasted or pan seared chicken, especially if herbs like thyme, rosemary or oregano are involved.

The soft tannins wrap around the tender meat without overshadowing it. Grapes like Grenache and Carignan bring a kiss of sweetness to complement the savory seasonings. Look for blends from southern France, California and Australia.

Medium Reds for Heartier Chicken Dishes

Once you move from quick pan frying to braising, stewing or using full-flavored sauces, you need a red with a bit more structure. These medium-bodied options have enough weight to match the deeper flavors yet retain a smooth drinkability.

Zinfandel

Chicken slathered in a sweet, tangy barbecue sauce is begging for Zinfandel. The jammy berry notes marry seamlessly with the tomato paste and molasses while the peppery kick highlights any spicy rubs.

Just be wary of high alcohol Zins that can overwhelm, especially if you’re serving spicy wings or chicken tacos. Look for examples from California and Washington that clock in under 15% alcohol.

Merlot

Coq au vin, the French bistro classic with chicken braised in red wine, is a match made in heaven for Merlot. The soft, velvety tannins complement the tender meat while the plum and black cherry flavors meld with the mushrooms and pearl onions.

Merlot also works nicely with tomato-based sauces as the oak notes bring out savory umami flavors. Wines from Napa Valley, France and northern Italy offer the right balance of fruit and earth.

Malbec

With its jammy dark berry flavors and silky texture, Argentinian Malbec is fantastic with chicken mole, enchiladas and anything with a rich, fruity sauce. The plush tannins soften the heat while juicy notes of plum and fig contrast dried chili peppers.

Just stay away from heavy, oaky Malbecs that can clash with spices. Look for juicy, fruit-forward examples that let the food shine.

Matching Wines to Cooking Methods

How you prepare your chicken – and the textures it creates – should also guide your wine choice. Here are foolproof pairings based on popular cooking methods:

Pan-Roasted

This quick stove-top technique yields crispy, flavorful skin and tender, juicy meat. The Maillard reaction between amino acids and sugars creates rich browned flavors that pair beautifully with Pinot Noir. Its touch of earthy funk and subtle tannins enhance that caramelized goodness.

Grilled

The smoky char of the grill calls for a wine with enough weight not to get lost behind the robust flavors. While Pinot Noir and Grenache work, a Syrah from Washington state is magic – the peppery spice and meaty nuances play off the sear wonderfully. If citrus or herbs are involved, the bright red fruits of Sangiovese are a smart choice.

Fried

Whether butcher-cut pieces or boneless tenders, that crispy, ultra-crunchy coating demands a bold, fruity red. Blends from southern Italy based on grapes like Nero d’Avola and Frappato have the concentration of flavor to keep up, while smooth, oaky Merlots complement the indulgence.

Braised

Low and slow braising results in ultra-tender chicken that calls for an equally velvety red. Merlot, Malbec and Grenache-dominant blends envelop the meat with silky tannins while matching the intensity of aromas from the braising liquid.

Stewed

Complex stews with tomatoes, onions, carrots and celery need a wine that won’t get lost. Hearty Italian reds like Chianti Classico and Primitivo offer ripe cherry flavors with enough acidity to cut through the richness. Spicy Spanish Monastrell works with paprika and saffron notes.

Handling Tricky Ingredients

Certain ingredients can wreak havoc with wine pairing so it’s important to choose wisely if they’re involved. Here’s how to tackle tricky additions:

Creamy Sauces

The rich, luscious mouthfeel of Alfredo or coconut curry loves an equally decadent red. New world Merlot and Cabernet Sauvignon offer plush textures with vanilla oak that don’t fight the cream. Old world options like Chianti Classico or Rioja also work.

Spicy Sauces

Heat and high tannins don’t mix well, as they amplify each other unpleasantly. With buffalo sauce or Szechuan peppercorns, reach for low-tannin Gamay or Grenache-based blends that soothe rather than stoke the fire. Off-dry Riesling also helps tame the burn.

Mushrooms

The deep, earthy umami of mushrooms calls for a red with subtle savory notes of its own. Pinot Noir is perfect, as are old world styles of Sangiovese and Nebbiolo if porcini or wild mushrooms are involved.

Bitter Greens

Bitter salad greens like radicchio, endive and chicory need a wine with enough sweetness to balance their bite. New world Merlot and Malbec offer lively fruit, as do Italian reds like Nero d’Avola and Primitivo.

Regional Pairings

When using cuisine-specific seasonings, look to reds from that same region. These old world combos demonstrate hundreds of years of evolved harmony.

Chicken Cacciatore

This Italian hunter’s braise with tomatoes, wine and herbs pairs best with earthy Italian reds like Chianti Classico, Nero d’Avola and Montepulciano d’Abruzzo.

Chicken Tagine

Fragrant Moroccan tagines perfumed with spices and dried fruits shine with smooth Moroccan reds made from grapes like Cinsault and Carignan.

Chicken Tikka Masala

The creamy, lightly spiced Indian curry loves fruit-forward Goan reds made from local grapes like the Jambrana.

Chicken Enchiladas

Smoky, chili-laced Mexican enchiladas with roasted tomatillos and poblanos are delicious with vibrant Valle de Guadalupe reds based on grapes like Grenache and Carignan.

Key Takeaways

Picking the perfect red wine for chicken doesn’t have to be hard once you know what to look for:

• Focus on bright, fruit-forward reds with softer tannins to avoid overpowering white meat. Great options include Pinot Noir, Gamay, Grenache and blends.

• Match lighter cooking methods like grilling and pan searing with light reds. Go for medium-bodied wines with braises, stews and rich sauces.

• Look at sauce components like creaminess, spices and mushrooms and pick wines that complement or contrast.

• With regional cuisines, choose reds from the same area when possible.

• Trust your palate and don’t be afraid to experiment – you might discover a new favorite pairing!

Now that you’re armed with expert tips, it’s time to pick up a few bottles of red and cook up some chicken. Your taste buds will thank you!