Chicken Pilaf & Wine Pairings

Gewürztraminer, with its aromatic profile of lychee, rose petals, and spices, pairs wonderfully with chicken pilaf. The wine’s floral and fruity notes complement the tender, savoury flavours of the chicken, while its subtle sweetness balances the earthy, spiced rice. The exotic spices in Gewürztraminer, like ginger, cloves and cinnamon, enhance the flavours of the pilaf, particularly if it’s seasoned with herbs like parsley or oregano. Its slightly fuller body stands up to the richness of the dish, while the wine’s vibrant acidity cuts through the texture of the rice, creating a harmonious and well-rounded pairing.,

Godell’s citrus, green apple, and stone fruit notes contrast the savoury flavours of the chicken, while its minerality and slight herbal undertones enhance the aromatic spices in the pilaf. Furthermore, the wine's round, creamy texture balances the rice's heartiness, creating a seamless harmony between the wine’s freshness and the dish’s richness. Its vibrant acidity also refreshes the palate, with the wine’s complexity lifting the flavours of the chicken pilaf.

Vermentino from Italy is a standout choice for pairing with chicken pilaf. This vibrant wine, with its zesty notes of lemon, lime, and grapefruit, provides a lively contrast to the pilaf’s savoury richness. The subtle hint of almond in Vermentino beautifully complements the nutty undertones often present in the rice, adding depth to the pairing. Its crisp acidity acts as a palate cleanser, cutting through any buttery or oily elements and refreshing your taste buds between bites.

Off-dry Riesling, with its vibrant acidity and a touch of sweetness, pairs wonderfully with chicken pilaf. The wine’s fruity notes of green apple, peach, and citrus provide a refreshing contrast to the savoury flavours of the chicken and the aromatic rice. The slight sweetness in the Riesling balances any spices or herbs used in the pilaf. Its crisp acidity cuts through the richness of the dish, keeping the palate refreshed while enhancing the pilaf's subtle flavours.

Dry Frascati, with its light body and crisp acidity, makes an excellent pairing with rice pilaf. The wine’s refreshing citrus, green apple, peach, and pear cut keep your palate clean and alert. Frascati’s almond and mineral undertones enhance the rice’s nutty character, while its acidity helps cut through any richness from butter or olive oil used in the dish. This pairing creates a harmonious balance, where the wine’s fresh, clean profile lifts the flavours of the rice pilaf, making the combination light, refreshing, and satisfying.

Rosé, with its bright acidity and refreshing red fruit notes like strawberry and raspberry, cuts through the richness of the chicken and buttery or oily rice. Whether the pilaf includes herbs, spices, or vegetables, the rosé’s balance of acidity and fruitiness enhances the overall flavours without overpowering them. This pairing is light and refreshing, making it a perfect match for the delicate flavours of chicken pilaf, while adding a hint of elegance to the meal.

Roero Arneis from Italy provides a unique twist on pairing with chicken pilaf. Its flavours of apple and peach, accented by citrus contrast the pilaf's savoury and aromatic spices. The wine’s nuances of nutmeg and honey add intriguing depth, while its lively acidity balances the richness of the chicken and rice.

Roero Arneis also has a touch of almond which complements the nutty flavours of the Basmati rice used in the dish

Soave, with its bright acidity and crisp flavours of citrus, green apple, and a hint of almond, pairs exceptionally well with chicken pilaf. The wine’s refreshing profile contrasts the savoury, aromatic qualities of the pilaf, enhancing the flavours of the chicken and any herbs or spices in the dish. Soave’s mineral undertones and subtle nuttiness resonate with the rice's texture and depth, while its acidity helps cut through any richness from butter or olive oil.