White
Albert Bichot Bourgogne Aligoté
Albert Bichot
Bourgogne · France
View →Poultry
Fried chicken
Freshness, bubbles or bright fruit to cut the fat while preserving the crispiness.
The pairing
Why it
works.
Fried chicken is rich, salty and crispy. Rather than meeting that richness with a powerful wine, it's often better to create contrast: lively acidity, fresh fruit and, ideally, bubbles that reset the palate after every bite.
With classic fried chicken, dry sparkling wines are particularly effective. A spicy version will appreciate more fruit and can tolerate a slight roundness. With a very seasoned breading, an aromatic white or a fresh rosé can also make an excellent match.
In practice
With fried chicken, look for contrast. Acidity and bubbles cut fat much better than a heavy wine. If the chicken is spicy, favour more fruit and avoid pronounced tannins.
In the glass
What to
look for.
Dry, fresh bubbles01
Cava brut02
Dry Riesling03
Lively Chenin Blanc04
Fresh, fruity rosé05
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
What to avoid
Tannic, powerful reds, very oaked whites and heavy wines. They add richness where the dish already has plenty.
When serving
Serve sparkling wines and whites around 8–10 °C. A rosé can be served around 10 °C: cool enough to lighten the dish without smothering its aromas.