Chicken Parmesan

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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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.

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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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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 Parmesanturkey · Chicken Mushroom Parmesan · Garlic Parmesan Chicken +5 more Chicken Parmesanturkey · Chicken Mushroom Parmesan · Garlic Parmesan Chicken · Egg Plant Parmesan And Chicken · Parmesan-crusted Chicken Breast · Garlic Parmesan Crusted Chicken · Parmesan Prosciutto Chicken · Free Orange Chicken With Parmesan Bread Pudding

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 Parmesanturkey · Chicken Mushroom Parmesan · Garlic Parmesan Chicken +4 more Chicken Parmesanturkey · Chicken Mushroom Parmesan · Garlic Parmesan Chicken · Egg Plant Parmesan And Chicken · Parmesan-crusted Chicken Breast · Garlic Parmesan Crusted Chicken · Free Orange Chicken With Parmesan Bread Pudding

Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

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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.

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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.

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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 Parmesan-crusted Chicken Breasts · Chicken And Mushroom Pie With Phyllo-parmesan Crust · Parmesan-crusted Chicken And Asparagus With Sauce Maltaise

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.

Works with Lemon Chicken With Parmesan Crostini · Parmesan-crusted Chicken Breasts

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Chicken Parmesan · Parmesan Prosciutto Chicken

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Works with Chicken Parmesan · Parmesan Chicken