Wines that pair with
Aggregated across 3 related dishes — most-paired wines first.
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Loire wines from around the city of Angers — Chenin Blanc whites (dry to sweet) and Cabernet Franc rosés. The whites are tremendous values.
Why it works with Chicken Anjou Style (mushrooms, Onions, White Anjou Wine And Cream Sauce)
Anjou and Chicken Anjou Style (mushrooms, Onions, White Anjou Wine And Cream Sauce) make a workable pairing — taste, adjust, enjoy.
Red · Full · Dry
The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.
Why it works with Lamb Ravioli, Sweet Potato And Anjou Pear Puree, Crusted Candied Walnuts, Apple Cider Demi-glace
Cab handles lamb's gaminess with tannic grip and dark fruit.
White · Medium · Dry
The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.
Why it works with Chicken Anjou
Chardonnay matches chicken's mild richness — oaked for roast, unoaked for poached.
Red · Medium · Dry
The grape that puts the warmth in southern French reds — strawberry, raspberry, white pepper, and a finish that's all sun and stones. The backbone of Châteauneuf-du-Pape and rosé from Provence.
Why it works with Lamb Ravioli, Sweet Potato And Anjou Pear Puree, Crusted Candied Walnuts, Apple Cider Demi-glace
Grenache's warm fruit echoes lamb's natural sweetness, especially in Mediterranean preparations.
Red · Full · Dry
Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.
Why it works with Lamb Ravioli, Sweet Potato And Anjou Pear Puree, Crusted Candied Walnuts, Apple Cider Demi-glace
Plummy Malbec with grippy tannin pairs classically with red meat.
Red · Light · Dry
Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.
Why it works with Chicken Anjou
Light red that flatters chicken without overwhelming — the all-purpose poultry pairing.
Red · Medium · Dry
Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.
Why it works with Lamb Ravioli, Sweet Potato And Anjou Pear Puree, Crusted Candied Walnuts, Apple Cider Demi-glace
Aged Rioja is the Iberian lamb pairing — cedar, leather, and bright acid.
Rosé · Light · Dry
Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.
Why it works with Chicken Anjou
Dry rosé bridges poultry across preparations — grilled, roasted, sauced.
White · Light · Dry
Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.
Why it works with Chicken Anjou
Crisp white that lifts lighter chicken preparations with herbs and citrus.
Red · Full · Dry
Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.
Why it works with Lamb Ravioli, Sweet Potato And Anjou Pear Puree, Crusted Candied Walnuts, Apple Cider Demi-glace
Syrah's pepper and dark fruit are made for lamb — Rhône or northern New World, take your pick.
3 matched dishes. Drill into one to see its tailored pairings.
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