Wine Pairings with Spiced white meat

Spiced white meats, such as chicken, turkey or rabbit cooked with exotic or Mediterranean spices, offer a rich, complex flavour profile. They call for wines able to support and harmonise the spicy notes, without covering the delicacy of the meat.

Characteristics of Spiced White Meat and General Pairings

• Types of meat: chicken, turkey, rabbit.
• Spices used: curry, paprika, ginger, turmeric, aromatic herbs.
• Preparation: pan, oven, stew, grill.

Best Food and Wine Pairings for Spiced White Meats

Aromatic White Wines

• Gewürztraminer Alto Adige DOC – Perfect with mild curry or tandoori chicken.
• Alsace Riesling (off-dry) – Ideal with spicy Asian or sweet-and-sour dishes.
• Falanghina del Sannio DOC – Excellent with Mediterranean spices and oven-baked dishes.

Intense Rosés

• Cerasuolo d'Abruzzo DOC – Excellent with paprika chicken or chicken with smoky spices.
• Tavel AOC – Versatile with complex spices or dishes in sauce.

Delicate, Spicy Reds

• Pinot Nero Alto Adige DOC – Perfect with rabbit with herbs or light spices.
• Gamay (Beaujolais Villages) – Ideal for spiced but not hot dishes.

Mistakes to Avoid

• Avoid tannic wines, which would dominate the delicacy of the meat.
• Watch out for overly sweet wines, if the dish does not call for it.
• Avoid very high-alcohol wines, which amplify the heat.

Specific Pairings

• Mild chicken curry → Gewürztraminer, Riesling
• Roast turkey with herbs → Falanghina, Pinot Nero
• Rabbit with paprika and rosemary → Cerasuolo d’Abruzzo, Gamay
• Spiced grilled chicken → Tavel, Gewürztraminer