Lemon Thyme Chicken

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.

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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 Lemon Brie Chicken With Thyme · Lemon Stew Chicken With Thyme · Chicken Herb Lemon Thyme Herb Crust +3 more Lemon Brie Chicken With Thyme · Lemon Stew Chicken With Thyme · Chicken Herb Lemon Thyme Herb Crust · Chicken With Lemon And Thyme · Stew Chicken With Lemon And Thyme · Chicken Thighs With Lemon, Garlic, Thyme, Sage

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 Lemon Brie Chicken With Thyme · Lemon Stew Chicken With Thyme · Chicken Herb Lemon Thyme Herb Crust +3 more Lemon Brie Chicken With Thyme · Lemon Stew Chicken With Thyme · Chicken Herb Lemon Thyme Herb Crust · Chicken With Lemon And Thyme · Stew Chicken With Lemon And Thyme · Chicken Thighs With Lemon, Garlic, Thyme, Sage

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 Chicken Herb Lemon Thyme Herb Crust · Chicken With Lemon And Thyme

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.

Works with Lemon Stew Chicken With Thyme · Stew Chicken With Lemon And Thyme

Veneto's pale, friendly red — the same Corvina-based blend as Valpolicella, made lighter and fresher. Drinks like a serious rosé; serve slightly chilled.

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Red · Medium · Dry

A step above generic Beaujolais — Gamay from 38 designated villages, with more weight and a longer finish. The everyday Burgundy at half the price.

Red · Full · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

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.