![]() ![]() ![]() Goose –Īlmost like a wild turkey with all dark meat. Turkey has a rich buttery and nutty flavor. Depending on preparation, duck can be more reminiscent of pork. More assertive flavor with an oily and gamey note. Tastes like a combination of chicken and turkey with dark meat overtones. The texture is not as delicate as pheasant or squab but with the similar flavor of earthy dark meat. Pinkish-white meat, with delicate flavors that are a touch more exotic and apple-like than chicken. Succulent but earthy with darker meat and delicate texture. In this case… “Darker meat, darker wine.” Below are the best birds to pair with red wines. The breast meat of turkey is lightly flavored and has a strong texture. Quail is usually stuffed with forcemeat due to small size. More assertive flavor than chicken but not as strong as duck. Poussin is like a mini chicken, tastes like chicken and is usually prepared like quail. Laurent? Check out 13 Light Red Wine Varieties Types of Poultry Paired with WineĪ quick tip is to think “lighter meat, lighter wine.” Roasting poultry preserves a lot of the rich flavors so sometimes you can get away with a red wine with more complexity. Want to know more light-bodied wines like Pinot and St. ![]() LaurentĪ wine related to Pinot Noir that makes a great wine to use as a red wine sauce base for duck. Go cranberry sauce! Grenacheįruity, higher alcohol and lighter in tannins, Grenache and Grenache-based wines like Cotes du Rhone or Priorat are wonderful with richly flavored game. Zinfandel has long been considered the best Thanksgiving wine with turkey dinner. Consider Nebbiolo to be the light haired step-child of Barolo that pairs really well with mushroom heavy dishes. Nebbiolo has many different faces and one of them is much lighter than the more famous (and expensive versions). We think you should also try an Old World Pinot Noir like Burgundy with Squab. Pinot Noir has long been considered a classic pairing with duck. Because of its fruit forward character it will work well with teriyaki and other soy-based sauces. The wines burst with red fruit flavors like strawberry sauce and cotton candy (in a good way). SchiavaĪ Northern Italy red wine that grows in Alto Adige. Pairs well with cold dishes, such as a turkey sandwich with cranberry sauce or chicken salad. Lighter than Pinot Noir and typically served slightly chilled. BrachettoĪn aromatic red wine from Northern Italy. The richer the preparation of the meat the more color, richness and tannin you can have in your wine. Select light aromatic red wines to medium bodied red wines with lighter tannin structure. For the most part, look for dry rosé wines unless the sauce is inherently sweet. Rosé Winesīecause of its medium body, rosé wine is sometimes an even better option than white or red. RieslingĪ bit of a surprise, this slightly sweet wine goes rather well with darker meats like duck. Look for bone-dry examples from the Loire Valley of France or South Africa. Poached and other delicately prepared white meats like paté. These wines usually have flavors of lemon, white flowers and the zestiness cuts the fat in the dishes. Think chicken salad or turkey-avocado sandwich with these zesty whites produced in the South of France. Check out Sauvignon Blanc from California, Australia, Italy, Washington State, and Chile. The warmer the climate region, the more roasty and meaty the dish can be. Sauvignon BlancĪ wine perfect for white meats with green herbs. Look for wines from Paso Robles (CA), Washington State, South Africa and Australia. ViognierĪn aromatic variety that pairs well with floral herbs like sage or lavender. This white wine blend containing Marsanne and Roussanne is similar to an oaked Chardonnay and pairs similarly with rich dishes and cream sauces. Look for wines from California, (Mendoza) Argentina, Chile, Spain, Southern France, South Australia and Italy. Rich dishes with cream sauces pair well with oaked Chardonnay. Try to match the intensity of the dish with the intensity of the wine. While the sauce will greatly affect the flavor of the meat, here are some great wines to try with lighter and more delicately flavored poultry.ĭid you know that chicken can pair well with both red and white wines? White Wines ![]()
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