What wine with Chicken Paprikash?

Epicurean Exploits - Food and Recipes
1

I think the Hungarians might serve a red like Egri Bikaver. Don’t have any of that.

What would you serve?

Good weather for this dish.

2

blaufrankish

3

Champagne.

4

When I was in college and had a friend who was Hungarian, we did indeed drink Egri Bikaver with it. Blaufrankisch sounds like a good possibility, perhaps a Barbera or maybe an Alsatian Pinot Gris or (if you can find one) a sub-14.5% Zinfandel or an old vine Carignan, or . . . lots of possibilities – flavorful, rustic and full bodied are mostly what I would look for.

5

I’m guilty of not checking back before the meal but I came pretty close to what you guys suggested. We had Champagne with (cooked) smoke salmon as an appetizer – then I went down and got a bottle of Talisker out of the cellar to check the idea that single malt Scotch goes well with smoked salmon.

So when the main course started we were still drinking Champagne, and it went well with the dish. But I also opened an Erath Pinot Noir which was earthy and quite tasty with the chicken.

I don’t have any Blaufrankisch but I’ll look into it.

Thanks for the replies!

6

at this point this is strictly for posterity, but I’d recommend Lagrein