1 Think about body and weight
Remember: light with light; heavy with heavy. An airy soufflé requires something complementary, so a lighter-styled red such as Pinot Noir would work. A hearty stew, on the other hand, requires a more richly flavoured and structured wine such as a Shiraz, Cabernet Sauvignon or red blend.
2 Consider the cooking method
It’s never solely about the core ingredient, it’s also about the seasoning and sauces. Chicken will require a different partner depending on whether it’s simply roasted and stuffed with herbs, served as a roulade with rice with an accompanying cream sauce, or being pummeled by chilli and lime in a Thai curry. Pairings for these range from an unwooded Chardonnay to an oaked Chenin Blanc and a Riesling.
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