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Wines to drink with poultry

Essentially, poultry is divided into light and dark poultry meat. Chicken, poussin and turkey are light poultry. Duck, goose, pigeon and guineafowl are dark poultry.
Aside from duck and goose, poultry meat is very low in fat and easily digestible. Only the skin is very fatty. So, whether the dish is cooked with or without the skin is crucial to which wine you choose. Like many types of meat, poultry does not have a distinctive flavour. Light poultry in particular has a neutral flavour. The flavour of the meat is determined chiefly by how it is cooked, and the sauce and starchy side dishes served with it. Here too, the focus is on the wine/food pairing. Since the cooking method determines the flavours, it is an important factor when selecting a wine.

Our experts’ wine recommendations for poultry

Our wine recommendations for roast or barbecued poultry

Roast/barbecued poultry

Roast chicken is a classic, either spit-roast or cooked in a roaster in the oven. With this cooking method, the skin is left on the meat. Because of this, the dish is quite high in fat. If the chicken is also strongly seasoned, this will call for a somewhat more robust, spicy wine, such as a young Pinot noir aged in new barriques, or a Nebbiolo from Piedmont.
In contrast, a lightly seasoned or unseasoned chicken breast served with a summer salad (careful if there's salad dressing) or with rice and herb butter is far lighter and more easily digestible. As such, it calls for either a light, fruity red wine such as Beaujolais or a Valais Pinot noir that hasn't been aged in wooden barrels, or a medium-bodied white such as Pinot gris.
Our wine recommendations for braised poultry

Braised poultry

Poultry can be braised either in a pot on the stove or in a roaster in the oven. Braising is a cooking method that often creates strong roasted aromas and a tasty gravy or sauce. The slow and gentle cooking of all meat, vegetables and herbs produces a dish with intense and multifaceted flavours. Often, this makes the braised dish quite heavy.
This calls for a wine that is complex, yet might equally be very elegant and full of finesse, such as a Bordeaux from a classic vintage or a traditionally vinified Sangiovese from Tuscany.