The best wine with chicken and poultry, from roast chicken to duck, turkey and goose. Every bottle here is recommended for poultry dishes, chosen from white, red, rosé and sparkling wines.
Wine with chicken: why it works with almost everything
Chicken is the most forgiving partner a wine can have. Its mild flavour lets the wine take the lead, so the real question is what goes on the plate with the bird: the sauce, the herbs, the cooking method and the side dishes. A simple roast chicken with herbs and a crispy skin, a creamy fricassee, a spicy curry and a grilled chicken salad each want different wines. As a rule, match the weight of the wine to the weight of the dish and let the sauce decide the colour.
Which wine goes with roast chicken?
For roast chicken the classic choices are Chardonnay and Pinot Noir. A white Burgundy with a little oak and creaminess, such as Domaine Hubert Lamy's Saint-Aubin, matches the golden skin and the juices perfectly. A red Burgundy brings red fruit and gentle tannins: Domaine Marquis d'Angerville in Volnay, Domaine Sylvain Cathiard in Vosne-Romanée or Domaine Tollot-Beaut are lovely with a Sunday roast. Beaujolais from Jean Foillard in Morgon or Domaine Lapierre is a lighter, fruitier choice, and a German Riesling from Keller, Schäfer-Fröhlich or Markus Molitor works well when lemon and herbs are in the stuffing.
Chicken in cream or mushroom sauce
Creamy sauces call for a full, textured white. White Rhône wines such as Château Rayas' Châteauneuf-du-Pape blanc, Guigal's white Hermitage or Condrieu from Georges Vernay have the body for it. From the Jura, Domaine Pignier's Chardonnay and Savagnin bring a nutty note that is superb with mushrooms and morels.
Wine with duck, goose and turkey
Duck and goose are darker and richer, with fat that needs acidity and some tannin. Pinot Noir is again a winner, especially with duck breast and cherry or orange sauce, while confit and roast goose can handle a Bordeaux or a Rhône red. Mature Pessac-Léognan from Château Haut-Brion or Saint-Julien and Margaux châteaux are classic with roast duck, and Châteauneuf-du-Pape from Domaine Henri Bonneau suits goose with red cabbage.
Turkey is lean, so avoid powerful tannins. At Christmas and Thanksgiving, with stuffing, gravy and cranberry, choose a fruity Pinot Noir, a Beaujolais cru or a rich Chardonnay. If the table wants both colours, open one of each.
Sparkling wine and rosé with poultry
Champagne is underrated with chicken. A Blanc de Noirs or vintage Champagne from Bollinger, Egly-Ouriet or Philipponnat has the depth for fried chicken, chicken liver pâté or chicken in Champagne sauce. Provence rosé from Château Minuty or Domaines Ott is a natural fit for grilled chicken and summer salads.
Quick guide: wine and poultry pairing
- Roast chicken: white Burgundy, red Burgundy, cru Beaujolais.
- Chicken in cream sauce: oaked Chardonnay, white Rhône, Jura whites.
- Spicy or Asian chicken: off-dry Riesling.
- Duck: Pinot Noir, Bordeaux, northern Rhône Syrah.
- Turkey: Pinot Noir, Beaujolais, full-bodied Chardonnay.
- Goose: Châteauneuf-du-Pape, Bordeaux.
Explore more Pinot Noir and Chardonnay, the wines of Burgundy and Beaujolais, or Riesling for spicier dishes.
FAQ about wine with chicken and poultry
Is red or white wine better with chicken?
Both work. White wine suits most chicken dishes, especially with cream or lemon, while light reds such as Pinot Noir and Beaujolais are excellent with roast chicken and darker sauces.
What wine goes with roast chicken?
Chardonnay, especially white Burgundy, or a light red such as Pinot Noir or cru Beaujolais.
What wine goes with duck?
Pinot Noir is the classic match. Bordeaux and Syrah also work well, especially with roast or confit duck.
What wine goes with turkey?
A fruity red with soft tannins, such as Pinot Noir or Beaujolais, or a full-bodied white such as Chardonnay.
Can you drink Champagne with chicken?
Yes. A rich vintage Champagne or Blanc de Noirs is excellent with roast or fried chicken.