Sauteed 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 Sauteed Chicken Breast · Chicken Breast Sautéed & Topped With Prosciutto · Sautéed Chicken Breast With Dijon Tarragon White Wine Sauce +2 more Sauteed Chicken Breast · Chicken Breast Sautéed & Topped With Prosciutto · Sautéed Chicken Breast With Dijon Tarragon White Wine Sauce · Sauteed Chicken Breasts In A Calvados And Mushroom Cream Sauce · Pan Roasted Breast Of Chicken With Sauteed Granny With Apples And Toasted Walnuts

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 Sauteed Chicken Breast · Chicken Breast Sautéed & Topped With Prosciutto · Sautéed Chicken Breast With Dijon Tarragon White Wine Sauce +1 more Sauteed Chicken Breast · Chicken Breast Sautéed & Topped With Prosciutto · Sautéed Chicken Breast With Dijon Tarragon White Wine Sauce · Sauteed Chicken Breasts In A Calvados And Mushroom Cream 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 Sauteed Chicken Breast · Chicken Breast Sautéed & Topped With Prosciutto · Sautéed Chicken Breast With Dijon Tarragon White Wine Sauce +1 more Sauteed Chicken Breast · Chicken Breast Sautéed & Topped With Prosciutto · Sautéed Chicken Breast With Dijon Tarragon White Wine Sauce · Sauteed Chicken Breasts In A Calvados And Mushroom Cream 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 Sauteed Chicken Breast · Chicken Breast Sautéed & Topped With Prosciutto · Sautéed Chicken Breast With Dijon Tarragon White Wine Sauce +1 more Sauteed Chicken Breast · Chicken Breast Sautéed & Topped With Prosciutto · Sautéed Chicken Breast With Dijon Tarragon White Wine Sauce · Sauteed Chicken Breasts In A Calvados And Mushroom Cream Sauce

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 Sauteed Chicken Breasts With Capers · Sauteed Chicken Breasts With Curry 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.

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.

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.

Red · Medium · Dry

Sangiovese from Tuscany's historic heartland — denser fruit, longer finish, and a structure that rewards aging. The pizza wine, elevated.

White · Medium · Dry

Dry German Riesling — increasingly the country's flagship style. Stone fruit, slate minerality, racing acid; pairs beautifully with everything from sushi to schnitzel.

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.