Chicken Honey

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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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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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 Honey · Chicken And Honey · Chicken Garlic Honey +31 more Chicken Honey · Chicken And Honey · Chicken Garlic Honey · Honey Chicken · Honey Chicken Tagine · Chicken With Honey Glaze · Honey-pecan Chicken · Honey Baked Chicken · Honey Dijon Chicken · Honey Fried Chicken · Honey Sesame Chicken · Honey Garlic Chicken · Honey Bourbon Chicken · Honey-roasted Chicken · Honey Chile Chicken Breast · Chicken Sausage With Honey Dijon · Honey Dijon Baked Chicken · Honey Ginger Baked Chicken · Honey And Seasme Chicken · Honey And Rosemary Chicken · Honey Dijon Grilled Chicken · Chicken Milanese With Honey Mustard · Honey Glaze Truffle Chicken · Honey Pecan-encrusted Chicken · Honey Dijon Tarragon Chicken · Chicken In Line Honey Cilantro Marinade · Honey Mustard Chicken In Cream Sauce · Chicken And Apples In Honey Mustard Sauce · Honey Soy Sauce Tabasco Chicken Kabob · Chicken Tagine With Raisins, Almonds And Honey · Roasted Orange Rosemary Honey Glazed Chicken · Chicken In A Lime/honey/cilantro/cayenne Marinade · Roasted Chicken With Saffron, Honey And Hazelnuts · Chicken And Waldorf Salad With Honey Cider Vinaigrette

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.

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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 Chicken Garlic Honey · Honey Garlic Chicken · Chicken And Waldorf Salad With Honey Cider Vinaigrette

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.

Works with Honey Balsamic Chicken · Honey Soy Chicken W/ Udon Noodles · Grilled Lemon-honey Chicken Breasts

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.

Works with Grilled Lemon-honey Chicken Breasts · Chicken With Tangerine, Honey, And Chipotle Glaze

Red · Medium · Dry

The blend of Grenache, Syrah, and Mourvèdre that fills every wine list in France for a reason — friendly, peppery, slightly rustic, made to wash down anything from grilled vegetables to lamb stew.

Works with Honey Chicken Tagine · Chicken Tagine With Raisins, Almonds And Honey

Red · Medium · Dry

The grape that puts the warmth in southern French reds — strawberry, raspberry, white pepper, and a finish that's all sun and stones. The backbone of Châteauneuf-du-Pape and rosé from Provence.

Works with Honey Chicken Tagine · Chicken Tagine With Raisins, Almonds And Honey

Sparkling · Light · Sweet

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

Works with Roasted Orange Rosemary Honey Glazed Chicken · Chicken In A Lime/honey/cilantro/cayenne Marinade

White · Light · Dry

California's take — riper than Sancerre, calmer than Marlborough, with grapefruit, melon, and a clean mineral finish. The everyday white that pairs with almost anything green or briny.

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.