Garlic Chicken Breast

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.

Works with Garlic Chicken Breast · Garlic Herb Crusted Chicken Breast · Chicken And Roasted Garlic Breast Roulade +3 more Garlic Chicken Breast · Garlic Herb Crusted Chicken Breast · Chicken And Roasted Garlic Breast Roulade · Chicken Breast Stuffed With Garlic Herb Cheese · Chicken Breast With Sun-dried Tomato And Garlic Crust · Oven Roasted Chicken Breasts In Garlic Oil On A Bed Of Fettucini Covered In Cream Of Mushroom Sauce

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.

Works with Garlic Chicken Breast · Garlic Herb Crusted Chicken Breast · Chicken And Roasted Garlic Breast Roulade +3 more Garlic Chicken Breast · Garlic Herb Crusted Chicken Breast · Chicken And Roasted Garlic Breast Roulade · Chicken Breast Stuffed With Garlic Herb Cheese · Chicken Breast With Sun-dried Tomato And Garlic Crust · Oven Roasted Chicken Breasts In Garlic Oil On A Bed Of Fettucini Covered In Cream Of Mushroom Sauce

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 Garlic Chicken Breast · Garlic Herb Crusted Chicken Breast · Chicken And Roasted Garlic Breast Roulade +3 more Garlic Chicken Breast · Garlic Herb Crusted Chicken Breast · Chicken And Roasted Garlic Breast Roulade · Chicken Breast Stuffed With Garlic Herb Cheese · Chicken Breast With Sun-dried Tomato And Garlic Crust · Oven Roasted Chicken Breasts In Garlic Oil On A Bed Of Fettucini Covered In Cream Of Mushroom Sauce

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 Garlic Chicken Breast · Garlic Herb Crusted Chicken Breast · Chicken And Roasted Garlic Breast Roulade +3 more Garlic Chicken Breast · Garlic Herb Crusted Chicken Breast · Chicken And Roasted Garlic Breast Roulade · Chicken Breast Stuffed With Garlic Herb Cheese · Chicken Breast With Sun-dried Tomato And Garlic Crust · Oven Roasted Chicken Breasts In Garlic Oil On A Bed Of Fettucini Covered In Cream Of Mushroom Sauce

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Works with Garlic Chicken Breast · Garlic Herb Crusted Chicken Breast · Chicken And Roasted Garlic Breast Roulade +2 more Garlic Chicken Breast · Garlic Herb Crusted Chicken Breast · Chicken And Roasted Garlic Breast Roulade · Chicken Breast With Sun-dried Tomato And Garlic Crust · Oven Roasted Chicken Breasts In Garlic Oil On A Bed Of Fettucini Covered In Cream Of Mushroom Sauce

White · Medium · Dry

Australia's flagship white — formerly butter bombs, now often elegant — citrus, white peach, controlled oak from Margaret River and Yarra. The new-style standard.

Works with Garlic Lime Chicken Breasts · Chicken Breasts With Sun-dried Tomato And Garlic Crust

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

White · Medium · Dry

California and Pacific Northwest Gewürztraminer — lychee, rose petal, ginger, made riper and fuller than Alsace. The American spicy-food companion.

White · Light · Off-dry

Washington and Finger Lakes Rieslings split the difference between Mosel delicacy and Alsatian heft — bright stone fruit, modest sweetness, lively acid. A natural with Thai, Indian, and anything off the spice rack.

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.

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.

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