Red · 2023
Famille Perrin Côtes du Rhône Signature
Famille Perrin
Vallée du Rhône · France
View →Poultry
Roast chicken
With roast chicken, white or red can work. Focus on the sauce and the accompaniments.
The pairing
Why it
works.
Roast chicken is one of the easiest dishes to pair. Its delicate meat leaves lots of freedom, while the golden skin and pan juices let you reach for slightly more generous wines.
With a classic preparation, a Chardonnay or a Soave works very well. If the chicken is served with mushrooms, herbs, roasted vegetables or a richer pan sauce, a Pinot noir or a light Gamay becomes an excellent option.
In practice
Don't just ask which wine goes with the chicken. Look at what accompanies it. Creamy sauce or butter? Think white. Mushrooms, herbs or pan juices? A light red works very well.
In the glass
What to
look for.
Chardonnay01
Soave02
Pinot noir03
Gamay / Beaujolais04
Light red05
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
A very tannic or very powerful red may overpower a simply roasted chicken.
When serving
Serve whites around 10 to 12 °C. For a Pinot noir or a Gamay, aim for about 14 to 16 °C.