Roast chicken

Fuller-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

Pale, 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

Balanced 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