How to pair wine and food

The ideal wine for poultry is usually white wine, as it respects the delicacy of this kind of meat and enhances its flavors to the fullest. Especially in the case of simple preparations, the right choice is a white, fruity and light wine.

However, it is possible to find the right combination for different preparations in a wide range of wines. In elaborate recipes, white meat becomes more flavorful and can be paired with wines with bolder aromas, like a rosé or a light or medium-bodied red.

Red wines, among which it is better to prefer vintage ones, also go very well with sauces and more full-bodied condiments such as those that characterize stews. Stewed chicken requires pairing with the same wine with which it was marinated, while more robust wines can be the ideal choice for tasting chicken recipes served with creamy sauces.