心靈雞酒

In my mind, poultry is definitely one of the most versatile ingredients in modern cuisine. From a simple seared chicken breast to the art of yakitori which shines the spotlight on each and every different muscle of the bird, there are thousands of ways to express this ingredient. Of course, then, there are also thousands of ways to pair chicken with wine.

I’m not ashamed to admit, my favorite food is not sushi, not French, but rather the humble fried chicken. Somehow, magic happens when chicken fat is heated to its smoking point and this incredibly mouthwatering smell and savory flavory is produced which I can’t seem to get enough of. It reminds me of my childhood when my parents would bring me to KFC once in a blue moon and suddenly everything seemed alright after a bite of the crunchy chicken and a sip of the bubbly soda. Now all grown up, I like to pair fried chicken with a Blanc de Blancs champagne, which, let’s admit, is just soda for adults. With the elements of salt, fat and heat present, it’s not difficult to imagine why a high acidity Champagne is the perfect pairing to cut through the heaviness of the dish and cool your palate for the next bite.

On the other end of the spectrum, yakitori or Cantonese soy sauce chicken, with their sweet and savory soy sauce-based umami flavors, seem much harder to pair with wine. One of my recent discoveries is to pair these dishes with aged Syrah from the Northern Rhone . The combination of the umami packed chicken perfectly marries with the sweet spices, peppery and grilled meat (yes, try it before you doubt me) flavors of the wine, leaving a lingering finish on your tongue that is greater than the sum of its parts.

These are just two examples of the vast world of poultry dishes around the world. Experiment with chicken dishes that you might not think to pair with wine, and you may well find yourself staring down a kaleidoscope of possibilities.