Pairing wine with grilled chicken should be easy. All you really have to do is make sure that your flavor profiles and strengths are similar enough that one will not over-power the other. Essentially, there are two ways most people tend to grill their chicken: Either with a simple marinade or slathered in barbecue sauce. As for the first option, I like how New World Chardonnay tends to bring out the sweetness in the chicken meat. Also, a nice, dry rose is perfect here: It’s acidity pairs well with many marinades, yet it also has enough heft to stand up to the richer flavors imparted by the grilling. For the second, barbecue-slathered option, zinfandel is excellent, as is Australian shiraz, especially if your barbecue sauce is a store-bought brand, which tends to be a bit on the sweeter side. If, however, you make your own, you have a bit more leeway in terms of pairing. Try pinot noir for earthier ones, Beaujolais for more livelier ones, or, again, rosè for something completely unexpected.
Food & Wines
Grilled Chicken
