What color wine with poultry?
I’ve been thinking about this one. Here are some thoughts on pairing. Generally, the old rule (white=white meats, red=red meats) is pretty outmoded, but there is a reason why it was there in the first place. Most red wines are high in tannins and generally speaking are fairly dry. Since tannin interacts with fat to clean away fat from the palate (acid cuts fat – tannin is a type of acid) and fat softens the impact of the tannin, it has often been paired with heavier, fattier meats – especially beef. Of course we all know that chicken is so popular because it is lower in fat (or is frequently prepared that way), as is fish. A red wine can be much heavier on the palate than many whites and consequently needs a strongly flavored dish so that the taste of neither is lost. For poultry, this can be easy to do – especially if you flavored it delicately (which is often). Also if you use citrus (like lemon – a common ingredient in many poultry recipes), the acid can destroy the flavor of the wi
