Wine pairing suggestions for smoked chicken

WINE TALK
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Hello fellow Wineberserkers!

Some good friends are having me over for dinner tomorrow night, and they are serving hardwood smoked chicken with some sides.

Any pairing ideas? I don’t want a red to clash with the smoky flavors, but also don’t want a white to be too acidic.

I was thinking a German Riesling (Kabinett?), or Pinot Noir (Rivers Marie)?

I am VERY open to suggestions!

Thanks in advance,

Chris

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I would do a zinfandel or syrah, but that’s just me.

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Maybe Vacqueyras or Gigondas? ( I recently enjoyed a 2017 Domaine La Garrigue Vacqueyras that I think would pair well with smoked chicken)

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I just had a 2020 Beaujolais with smoked chicken wings. Pretty dang good.

I’m also thinking rose’ of cab franc or rose’ of pinot noir.

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Thanks for the suggestion! I think I’ve got a few A. Rafanelli Zins that might go well. Or a Ridge?

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Thanks for the suggestion!!

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Thanks for the suggestion!

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For dry smokey flavours (rather than sweet) I’ve had continued successes with Northern Rhône Syrah and Zweigelt (but who the h*** has Zweigelt lying around?).

I’ve also had good pairings with Rioja, Cru Beaujolais and White Sancerre with a little RS.

But never with smoked chicken, only other meats.

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:person_raising_hand:

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I debated laughing and applauding emoji. I settled on applauding.

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Sabelli-Frisch makes a fabulous Zweigelt. I bought some on BerserkerDay.

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We are definitely Rafanelli fans in this house. I would guess it pairs better than the Jimsomare which I think is a lighter style zin.

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Follow your own advice. Or a Spatlesse.

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Manzanilla? ( not sure I’ve ever actually had smoked chicken… I’m assuming this is not BBQ sauce)

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I feel like Bedrock makes about a hundred wines that would work just nicely here.

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Good point! I totally blanked on Bedrock. I wonder if he 2018s are anywhere ready? I have a lot. I think I may have a 2016 Weil A Way, and a 2016 Sky Vineyard Syrah (but I have read Cellar Tracker reviews that say it’s nowhere ready).

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Smoked is one component, but also depends on the type of rub or herbs used.

I’d opt for a Grenache or Malbec for red, and for a white I’d go for a Chard. Can’t go wrong with a Zin or Syrah, though!

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Franny Beck’s rosé of Pinot noir has gone well with smoked chicken, and rosé champagne is awesome, too. Bedrock OVZ or CA Syrah have also been known winners. This is purely based on more traditional bbq flavors and not something like an Alabama style white sauce.

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I’d probably go with a red, but depending on the rub and herbs might go Riesling or Chenin Blanc with a touch of sweetness since you are looking for a white.

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I think you have a lot of leeway here and would go with your first two options as a guide. I would lean towards something with more fruit than less, medium or higher acidity, and low oak/tannin. More likely, it will be on the young side (<10 y/o?). I like the suggestions made so far.

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