Crab Chicken

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

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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.

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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.

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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.

Works with Crab Chicken · Chicken Crab · Chicken With Crab +4 more Crab Chicken · Chicken Crab · Chicken With Crab · Crab Stuffed Chicken Breasts · Chicken Stuffed Crab · Chicken Topped With Crab Meat · Lumpia With Chicken Or Fish (crab)

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.

Works with Crab Chicken · Chicken Crab · Chicken With Crab +4 more Crab Chicken · Chicken Crab · Chicken With Crab · Crab Stuffed Chicken Breasts · Chicken Stuffed Crab · Chicken Topped With Crab Meat · Lumpia With Chicken Or Fish (crab)

Burgundy's most generous white — rich, buttery, full of stone fruit and toasted nut. The Chardonnay you reach for when Chablis feels too austere.

Works with Crab-stuffed Chicken Breasts · Chicken Stuffed With Crab

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.

Works with Crab-stuffed Chicken Breasts · Chicken Stuffed With Crab