Tarragon is one of the four fines herbes of French cooking (Parsley. Chives. Tarragon. Chervil).
Tarragon is particularly suitable for chicken, fish, and egg dishes.
Sancerre (France)
Verdicchio (Italy))
Viognier (France)
Grüner Veltliner (Austria)
Sauvignon Blanc (World)
Riesling Spatlese (Germany)
Champagne (France)
Metodo Classico (Italy)
Lambrusco (Italy)
Sparkling Rosé (World)
Chicken Tarragon needs a dry and herbal white wine.
White meat also pairs well with bubbles.