Big reds, well huge young reds like Shiraz or Cabernet Sauvignon blends are delicious with chicken wings that have been thrown the BBQ and cooked until their skins are charred and smokey; and the same with a spicy tomato dip. Oaky Chardonnay or a rich Sermillon is good with char-grilled chicken which have been well marinated in olive oil, white wine and lashings of garlic and chilli.

A classic roast chicken accompanied by a simple gravy enriched by butter juices is delicious with both red and white wines. The Chardonnay would add flavour and complexity, the Burgundy, depending on the style, might add a leaner flavour with more minerality. Choose gently oaked Chardonnays or white Burgundys with a buttery texture from cooler climate regions, like Western Australia, Chile – Rapel Valley regions, or fruity softly oaked Cabernet Sauvignon or Cabernet blends. Chicken roasted with lashings of garlic and with a herby stuffing is better flattered by a richer Chardonnay. Or maybe serve with a Shiraz or Shiraz blend.

Fried chicken is a very heavy dish which will respond best to the counterpoint of a lean Sauvignon Blanc to help cleanse the palate and refresh the diner to get them ready for the next mouthfull. A Chardonnay would also work, but might not be as refreshing. For something light and simple why not try a Vinho Verde or a light semi-sparkler.

The full flavours of a cream sauce will need a full flavoured wine to keep up with them. Chardonnay, Unoaked or lightly Oaked with good acidity, is just the ticket. Add an onion to the sauce, throw a bit of pastry on top, and that chicken pie will be tasty with the same wines, or with a Semillon Chardonnay or Colombard Blend.

Picture a rich, spicy chicken dish. Perhaps a chicken breast rolled up with rich, smokey Gouda cheese with spice on the inside. What wine would you choose? The answer is a Cabernet Sauvignon….to our suprise, you would never have thought so.
Match the smokey taste of the chicken with a smokey oak and gentle fruit of a Chardonnay or Semillon Chardonnay blend. A light rose would go well with a warm smoked chicken and walnut salad.

Chicken in a white wine sauce is quite mild in flavour. Choose a light, young wine, of the latest vintage, such as an Unoaked Semillon or Semillon Chardonnay blend. Infuse the sauce with fresh herbs, and an aromatic Chardonnay Sauvignon Blanc blend works well. Add a dash of cream and a lightly, Oaked Chardonnay is the answer.

A simple tomato and herb, will go well with a light Unoaked Chardonnay, or Chardonnay blended with a zesty Sauvignon Blanc. If enriched with extra stock and chorizo and perhaps bacon for extra oomph !!, a fruity young Shiraz or Merlot will work well here.

This is rich and fatty, pure indulgence, with powerful flavours. Try a full – flavoured but not overly tannic Grenache or Shiraz blend. For a memorable feast, copy the old fashioned gentlemens club and serve with a cool sweet Botrytis wine.

A buttery white, full – bodied Chardonnay to pair with the rich Calzone even though your palate would usually say somethng acidic and minerally to counter the richness of the cheese & tomato. This is rich and pure indulgence, with powerful flavours. Try a full – flavoured but not overly tannic Tempranillo or Merlot. For a memorable feast, serve with a not too powerful Cabernet Sauvignon or Cabernet Blend.