Family dinner at our house tonight, I have a couple of roasters brining as I type this. I find roast chicken to be one of the most flexible dishes for wine pairing around. There is just something about it (maybe it's neutrality?) that seems to go well with a wide array of wines, both red and white.

So, I guess I'm indecisive today, I have no idea what I want to open. What's your favorite pairing?

And, the sauce type/flavoring is...?

No sauce, just salt pepper and roasted in the oven. Your basic, run of the mill roast chicken.

I'm with l_c_c -- depends on how it's prepared.

I like putting chopped herbs under the skin, like basil, tarragon, finely-minced garlic, etc. Then it's a natural with Chateuneuf du Papes or Cotes du Rhones, which is my favorite chicken-wine combo.

With pan gravy, I generally prefer whites: bigger Sauvignon Blanc, Alsatian Riesling, Pinot Gris, etc.

With mushroom sauce, Pinot Noir.

Lots of variables in preparation is what makes roasted chicken so versatile with wine.

Cab (not a "power" Wine) or Syrah or Grenache are my choices.

I like Pinot best

I usually reach for a pinot noir, too. Sometimes a Chardonnay, if stuffed with buttery bread.

Some Washington cabs/merlots have sage or thyme nuances that also work well with roast poultry.

Looking forward to hearing what you pick.

Cheers,

Otis

A neutral seasoned roast chicken is the most wine friendly food in the world. You CAN NOT GO WRONG. White, Red, Pink, sweet, tart, bubbly - doesn't matter, it will work. You might have a personal prefrence but anything will do. Close your eyes and pick one, you'll like it.

Thanks for all the replies. I ended up going with...
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Merlot!

TNs to follow in the appropriate forum, but the 1999 Picchetti Merlot was a real star (though it needs a couple more years before being approached again). The 2000 Kahn Avelina Merlot was a real dissapointment, full of vegetal/bell pepper flavors (I didn't even serve it after tasting it myself).

Light and fruity is the way to go with simple roast chicken. Not a fan of putting a big red with lots of tannins with this dish. A big Chardonnay/lighter styled grenache/beaujolais are my top three pairings.