Chicken Biscuits

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 Chicken Biscuits · Chicken And Biscuits · Southern Fried Chicken And Biscuits +1 more Chicken Biscuits · Chicken And Biscuits · Southern Fried Chicken And Biscuits · Chicken Stew With Biscuits Creme In 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 Chicken Biscuits · Chicken And Biscuits · Southern Fried Chicken And Biscuits +1 more Chicken Biscuits · Chicken And Biscuits · Southern Fried Chicken And Biscuits · Chicken Stew With Biscuits Creme In 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 Chicken Biscuits · Chicken And Biscuits · Chicken Stew With Biscuits Creme In 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 Chicken Biscuits · Chicken And Biscuits · Chicken Stew With Biscuits Creme In Sauce

Dessert · Full · Sweet

Bordeaux's legendary sweet white — Semillon and Sauvignon Blanc hit by noble rot, then patiently fermented. Honey, apricot, candied citrus, and a finish that lasts a small eternity. Pair with foie gras, blue cheese, or a fruit tart.

Fortified · Medium · Dry

Andalusia's fortified white — runs from bone-dry Fino through nutty Amontillado to syrupy PX. The dry styles pair brilliantly with tapas; the sweet ones replace dessert entirely.