Pairings
What loves what.
A working list, not a commandment. Match weight, match acid, or match the sauce — then ask the sommelier if the table is still arguing.
Bird
Roast chicken
The somm's desert-island dish. White or red, as long as there is acid and some savory weight.
- White Burgundy / Chardonnay
Hazelnut and citrus with skin and jus. The classic.
- Pinot Noir
Red fruit and earth for the browned bits.
- Chenin Blanc
Quince and acid if the bird is herb-roasted.
- White Burgundy / Chardonnay