Baked 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.

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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.

Works with Baked Chicken Breast · Baked Lemon Chicken Breastt · Stuffed Baked Chicken Breast +1 more Baked Chicken Breast · Baked Lemon Chicken Breastt · Stuffed Baked Chicken Breast · Stuffed Baked Chicken Breasts

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 Baked Chicken Breast · Baked Lemon Chicken Breastt · Stuffed Baked Chicken Breast +1 more Baked Chicken Breast · Baked Lemon Chicken Breastt · Stuffed Baked Chicken Breast · Stuffed Baked Chicken Breasts

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 Baked Chicken Breast · Baked Lemon Chicken Breastt · Stuffed Baked Chicken Breast +1 more Baked Chicken Breast · Baked Lemon Chicken Breastt · Stuffed Baked Chicken Breast · Stuffed Baked Chicken Breasts

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.