Cognac

When pairing wine with poultry, it is important to consider the sauces and accompaniments that will be served. A bright and juicy red wine, such as Pinot Noir or Gamay, can be a good choice for poultry served with hearty root vegetables or herby stuffing. A Viognier or a white wine from the Southern Rhône, such as a Marsanne or Roussanne, can be a good match for roast chicken served with sweet roasted vegetables and corn. Chardonnay is also a versatile choice for roast chicken or turkey dinners. With curries and spicy dishes or strongly flavored sauces and accompaniments, the focus should be on the sauce or side dish. Wild turkey, which has a more gamey flavor, is best paired with wines suitable for duck, goose, and game birds. Some top choices for pairing with chicken or turkey include Pinot Noir from the Sonoma Coast in the USA, Châteauneuf-du-Pape Blanc from the Rhône in France, and Rully (Chardonnay) from Burgundy, France.