Chicken is a blank canvas. On its own the meat is mild enough to go with almost anything, which means the pairing is really decided by how it is cooked and what is on it. Work from the sauce, not the bird.
Match the cooking, not the chicken
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Roast chicken — the crisp skin and caramelised juices give you real latitude. An oaked Chardonnay is the classic; a light Pinot Noir or Beaujolais works just as well if you would rather pour red.
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Creamy or buttery sauces — richness needs either matching weight or cutting acidity. A fuller white Burgundy does the first, a crisp Chablis or Sancerre the second.
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Grilled or barbecued — char and smoke stand up to a fuller red. Try Grenache, a soft Merlot, or a Rioja Crianza.
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Spiced, jerk or curried — heat exaggerates alcohol and tannin, so avoid big reds. An off-dry Riesling or a Gewürztraminer tames chilli far better.
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Lemon, herbs or a simple salad — keep it fresh and high-acid: Sauvignon Blanc, Vermentino or Picpoul.
See also our white wines, red wines and Chardonnay.
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