Blackened Chicken

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.

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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 Blackened Chicken Pasta · Blackened Chicken Wings · Blackened Creole Chicken +7 more Blackened Chicken Pasta · Blackened Chicken Wings · Blackened Creole Chicken · Blackened Chicken Sandwich · Blackened Chicken And Shrimp · Blackened Chicken Cream Sauce · Blackened Chicken Ceasar Salad · Blackened Chicken Fettucine Alfredo · Blackened Chicken With Fettuccine Alfredo · Blackened Chicken And Portabella Mushroom Pizza

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 Blackened Chicken Salad · Blackened Chicken Pasta · Blackened Chicken Wings +7 more Blackened Chicken Salad · Blackened Chicken Pasta · Blackened Chicken Wings · Blackened Chicken Sandwich · Blackened Chicken And Shrimp · Blackened Chicken Cream Sauce · Blackened Chicken Ceasar Salad · Blackened Chicken Fettucine Alfredo · Blackened Chicken Spring Greens Salad · Blackened Chicken With Fettuccine Alfredo

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 Blackened Chicken Pasta · Blackened Chicken Wings · Blackened Chicken Sandwich +4 more Blackened Chicken Pasta · Blackened Chicken Wings · Blackened Chicken Sandwich · Blackened Chicken Cream Sauce · Blackened Chicken Ceasar Salad · Blackened Chicken Fettucine Alfredo · Blackened Chicken With Fettuccine Alfredo

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

Works with Blackened Creole Chicken · Blackened Chicken And Shrimp

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 Blackened Chicken And Shrimp · Blackened Chicken Ceasar Salad

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.

Works with Blackened Chicken Pasta · Blackened Chicken With Fettuccine Alfredo

White · Medium · Dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Red · Light · Off-dry

Italy's pizza wine — slightly sparkling, slightly off-dry, low alcohol, and built to cut through sausage and cheese. The good Emilia-Romagna versions are dry and seriously good.

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

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.

White · Medium · Dry

A medium-bodied dry white in the European tradition — crisp acid, citrus and orchard fruit, a clean mineral finish. Pairs reliably with most lighter dishes.