For this post, I thought I would pair a main that many people like to order – chicken. At many high-end restaurants, like Ocean Blue in Utica or Nola’s in Clinton, they have herb roasted chicken or some other similar “fancy, but simple” chicken dish or two. In any case, what pairs best with this type of dish is a nice Chardonnay. Whether you prefer your Chardonnays oaked or NOT oaked is up to you. Most American Chardonnays (primarily from California) that you find in restaurants are bolder & oaked; most French Chardonnays (primarily from Burgundy) are milder & NOT oaked. From my perspective, it’s a matter of personal preference, either one works well with most “fancy” chicken dishes.
“To oak or not to oak, that is the question.” (NOT Shakespeare) For years, Americans preferred a very “buttery” and somewhat “bold” style of Chardonnay. So, they were aged in French oak barrels, undergoing Malolactic Fermentation (MLF). What is MLF? It’s “a secondary fermentation that’s common in some white wines, like Chardonnay, and most red wines. It’s a bacterial process that converts malic acid, which has a tart, fruit-forward flavor, into lactic acid, which has a softer, creamier flavor” (buttery). However, over the last decade or so, we have become less interested in buttery Chardonnays and more interested in the typical French style of NO MLF, stainless steel aged Chardonnays. So, some American Chardonnays are no longer oaked. That’s not all, because some French Chardonnays are oaked, hence buttery. So, how can you tell? If the restaurant has a Sommelier, ask; they will know. Otherwise, look on the back of the label, if it says oaked, it’s buttery.
Whichever you prefer, why a Chardonnay with chicken? The smooth (perhaps slightly buttery) finish complements most creamy sauces (e.g. Chicken Alfredo). The balanced acidity cuts through the “fatty” richness of most grilled or roasted chicken with skin. Finally, the citric notes of the wine pair well with any light lemon or orange flavoring. So, which way do I think you should go? If it’s a simple herb roasted chicken, I would go with a French Burgundy. But, stay away from Pouilly-Fuisse, it’s oaked. If it’s a “heaver” chicken, like Alfredo, then go for the “American oaked” from California. In either case, it’ll still pair well with the chicken.
That should take care of this one. Next time will be a fun, somewhat different Education post. Be sure to check it out. Cheers!