Vinegar Chicken

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 Balsamic Vinegar Chicken · Apple Cider Vinegar Chicken · Chicken With Balsamic Vinegar +2 more Balsamic Vinegar Chicken · Apple Cider Vinegar Chicken · Chicken With Balsamic Vinegar · Chicken In Garlic-vinegar Sauce · Baked Chicken With Balsamic Vinegar

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 Balsamic Vinegar Chicken · Apple Cider Vinegar Chicken · Chicken With Balsamic Vinegar +2 more Balsamic Vinegar Chicken · Apple Cider Vinegar Chicken · Chicken With Balsamic Vinegar · Chicken In Garlic-vinegar Sauce · Baked Chicken With Balsamic Vinegar

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 Balsamic Vinegar Chicken · Apple Cider Vinegar Chicken · Chicken In Garlic-vinegar Sauce +1 more Balsamic Vinegar Chicken · Apple Cider Vinegar Chicken · Chicken In Garlic-vinegar Sauce · Baked Chicken With Balsamic Vinegar

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 Balsamic Vinegar Chicken · Apple Cider Vinegar Chicken · Chicken In Garlic-vinegar Sauce +1 more Balsamic Vinegar Chicken · Apple Cider Vinegar Chicken · Chicken In Garlic-vinegar Sauce · Baked Chicken With Balsamic Vinegar

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 Stuffed Chicken Breasts With Cider Vinegar Sauce · Braised Chicken With Shallots, Garlic, And Balsamic Vinegar

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.

Works with Chicken With Balsamic Vinegar · Barbecued Chicken With Vinegar Basting Sauce

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 Chicken With Tarragon Vinegar Sauce · Stuffed Chicken Breasts With Cider Vinegar Sauce

Red · Medium · Dry

California and Oregon's answer to Burgundy — riper, more upfront fruit than the French original, with cherry, raspberry, and gentle oak. Sonoma and Willamette set the standard.

White · Light · Off-dry

Washington and Finger Lakes Rieslings split the difference between Mosel delicacy and Alsatian heft — bright stone fruit, modest sweetness, lively acid. A natural with Thai, Indian, and anything off the spice rack.

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.

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

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.