Parmesan Crusted Chicken

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 Parmesan-crusted Chicken · Garlic Parmesan Crusted Chicken · Parmesan-crusted Chicken Breast +1 more Parmesan-crusted Chicken · Garlic Parmesan Crusted Chicken · Parmesan-crusted Chicken Breast · Parmesan-crusted 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 Parmesan-crusted Chicken Breasts · Parmesan-crusted Chicken And Asparagus With Sauce Maltaise

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.

Works with Garlic Parmesan Crusted Chicken · Parmesan-crusted Chicken Breast

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 Garlic Parmesan Crusted Chicken · Parmesan-crusted Chicken Breast

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 Garlic Parmesan Crusted Chicken · Parmesan-crusted Chicken Breast

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 Garlic Parmesan Crusted Chicken · Parmesan-crusted Chicken Breast

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 · Medium · 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.

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.

An uncatalogued varietal or single-vineyard wine. Taste before pairing: assess color, weight, and any obvious sweetness, then plate accordingly.

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.

Provence's most serious grape — dense, gamy, structured, with hints of leather and black pepper. The wine to pair with the most aggressive cut on the menu.