What wine goes best with deep fried chicken?

Our odyssey of pairing wine with different fast foods continues. As a temporary resident of the North American continent, the question quickly arises, what goes best with a bucket of deep-fried chicken nuggets with fries from a well-known chain in Kentucky?

What are we looking for?

The trick is to find something that suits the mild chicken meat, while still being able to handle the salty, deep-fried surface and the greasy strips. Something that doesn’t weigh you down, but leaves a fresh, crisp feeling (and lets you forget you just ate something greasy deep-fried and basically unhealthy, but oooh so tasty!)

Champagne is always right!

They say “Champagne goes with everything” and the fact is, a glass of sparkling Champagne is a very good alternative. The decadence is total, but the combination of dry Champagne and greasy fried chicken drumsticks is just about perfect. The acidity of the champagne cuts through the greasiness. The saltiness of the food pairs nicely with the minerality and the richness helps bring out the flavours. Of course, you could also choose a good Crémant, a nice Cava or any of the other sparkling wines available. But agree that there’s something extra zesty about corking up a real Champagne with a simple take-out.

What about white?

If, for taste or financial reasons, you want a still wine instead, the recommendation is to look at a fresh Riesling or Sauvignon Blanc with flavours of green apples and citrus. Again, we are looking for the combination of acidity and minerality.

Beware of the butter!

Beware of buttery wines as they only enhance the greasy feeling and risk making you feel like you’re eating sticks of butter instead of crispy fries. Yes, I’m looking at you, extra oak aged Chardonnay! However, a fresh Chardonnay can work very well. Just make sure it’s not of the buttery variety.

Fruity red!

If you refuse white and demand red wine, the tip is to reach for a light Pinot Noir or a young Grenache. They usually have enough fruitiness to work well with the food. Especially if you have chosen spicy chicken or a slightly hotter sauce. In that case you will need the fruits in the wine to balance the spices. I’d also make a case for Gamay, a grape that usually produces light, fresh wines with lots of fruit, but also spiciness that stands up well to the chicken without taking over.

As always, this is just advice and tips. Experiment and find the combination you think is best! (And be sure to write me and tell!)
PS! Just like with the Hamburger + Wine combo! Be aware of the sweetness in the ketchup!

Maria Scharffenberg
Sommelier and Teacher