Rich white
ClassicFuller-bodied whites, often oaked or lees-aged, with texture and stone-fruit or nutty depth.
Roasted, browned skin and a textured white meet in the middle — the oak echoes the roasting.
Serve 10–13 °C (50–55 °F)
Poultry
Roast chicken
The most flexible roast on the table — it meets a textured white and a soft red equally well, and the preparation decides.
Light-bodied red
ClassicPale, high-acid reds with soft tannin and red-fruit perfume.
Soft tannin and bright acidity suit white meat without overpowering it.
Serve 12–15 °C (54–59 °F)
Medium-bodied red
SolidBalanced reds with moderate tannin and savoury, red-to-dark fruit character.
For herb-heavy or gravy-rich preparations, a savoury red has enough grip.
Serve 14–17 °C (57–63 °F)
Pairing suggestions are editorial, drawn from established convention rather than measurement.