Roast Chicken tastes sweet, caramelized skin, and spices.
The wine choice depends on the marinade and sauce.
Genereally Roast Chicken pairs best with light red wines or full bodied whites.
Chicken with Herbs pairs well with young and fruity reds like Beaujolais or Grenache.
Simple Chicken pairs best with Pinot Noir or Chardonnay.
Savoury Chicken pairs better with medium-bodied reds like Côtes du Rhône or Tempranillo.
Sticky sauce calls for fruity reds like Zinfandel and Primitivo or a slightly sweet Rosé.
If you go for White, don't forget: Champagne and Chicken Skin is a match in heaven.
If you go for a Chardonnay, go for a creamy, full bodied, White Burgundy.
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Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.
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