Welcome to the fourth part of our series Vin til maden. So far we have covered the simple principles, the red meat and the fish. Now we turn to two of the most used ingredients in the Danish kitchen: chicken and pork.
The good thing about these two is that they are easy to deal with. They do not frighten the wine, and they open the door to both white and light red. Let us make you confident in the choice, so you can pour without thinking too much about it.
What you will learn
- Why chicken and pork are some of the most versatile ingredients to find wine for
- When to go for a white, and when a light red suits better
- How the side dishes and the preparation often matter more than the meat itself
- A couple of safe choices for both everyday and the celebration
The versatile types of meat
Chicken and pork have a mild, friendly flavour. They are not powerful like beef, but neither are they as delicate as a light fish. They sit in a pleasant spot in between, and that is precisely why they are so easy to pair.
Think of a chicken breast or a tender pork chop as a neutral background. The flavour is there, but it does not fill everything. That means you have free rein to choose a wine that matches how you prepare the meat and what you serve alongside it. Few other ingredients give you so many options.
One small point to keep in mind: the fattier the piece of meat, the more the wine can have to offer. A lean chicken breast calls for something light, while a juicy roast pork with crisp crackling can well take a little more body.
White or light red wine?
Here is the easy rule of thumb: the lighter the dish, the lighter the wine. It is about matching weight with weight, just as you would not serve a heavy sauce with a slight piece of fish.
A steamed or poached chicken is light and delicate. It thrives with a fresh white wine that has a good play of acidity. Think of the acidity as a squeeze of lemon over the food: it lifts the flavour and keeps the mouth fresh between each bite.
When you grill or fry, on the other hand, something happens. The preparation gives the meat more power and depth, even though it is still chicken or pork. Then a light red wine can suddenly be the right thing. Choose one with fruit and a soft texture rather than one with powerful tannins, which otherwise belong to red meat. A light, fruit-driven red has a friendliness that suits these two types of meat well.
In other words: the way you cook the food often matters more than the meat itself when you have to choose between white and red.
Let the side dishes guide you
It is rarely the chicken alone that you find wine for. It is the whole dish. The side dishes and the sauce often pull the load, and that is good news, because then you know where to look.
If there is a creamy sauce with butter or cream, the wine may well have a little more body, so it can keep up with the richness of the dish. A fresh acidity in the glass at the same time helps cut through the fat, so the food does not feel heavy. It is the same effect as a squeeze of lemon on a cream dessert.
If the dish is instead lightly spiced or has a tart streak, for example from citrus or a fresh salad, then be careful with overly powerful wines. Here a fresh white wine that is not too oak-aged does fine. It meets the dish at eye level instead of drowning it out.
And if there is sweetness in play, perhaps a barbecue sauce or a little apple with the pork, then a light, fruit-driven red wine often works really well. The fruit in the wine reaches out a hand to the sweetness in the food.
A couple of safe choices
Let us gather it into some choices you can approach with peace of mind.
For everyday
A fresh, uncomplicated white wine is your friend for the quick chicken in the oven or the fried chop. Choose one with good acidity and bright fruit, and it will keep the dish fresh without making a big fuss of itself. For a grilled chicken you can instead reach for a light red wine with soft fruit.
For the celebration
If it is to be a little more refined, then let the dish decide. A roast pork with a rich sauce can carry a white wine with more body and a soft, creamy texture. A slow-roasted chicken with deep flavours thrives with a light to medium-bodied red wine with charm and fruit rather than hard tannins.
If you are the least bit in doubt, then remember the rule of weight: a light dish with a light wine is the safest match you can make. That combination rarely lets you down.
In short
- Chicken and pork are mild and versatile and suit both white and light red wine
- Light preparations like steaming call for a fresh white wine, while grilling and frying open the door to a light red wine
- The side dishes and the sauce often matter more than the meat itself
- Creamy sauces may well be met by a wine with both body and fresh acidity
- If you are in doubt, match a light dish with a light wine
Frequently asked questions
Can you drink red wine with chicken?
Yes, and there is nothing wrong with that. Choose a light, fruit-driven red wine without powerful tannins, especially if the chicken is grilled or slow-roasted. It makes a fine match.
What do I do if there is a powerful sauce with it?
Let the sauce guide you. A rich, creamy sauce thrives with a wine that has a little more body, preferably with a fresh acidity that cuts through the fat and keeps the mouth fresh.
Ready for the next step?
Now you have a handle on the versatile types of meat, and you have a couple of safe choices up your sleeve. In the next part we look at one of the cosiest chapters of all, namely wine for cheese, where both surprises and obvious partnerships await.
Do drop by our selection and find a bottle that tempts you. And then remember the most important thing: the best match is the wine you like with the food you like. The rest is just a good setting for a cosy moment.