Both white and red wine can be great options for cooking roast chicken. The choice between white or red wine comes down to personal preference and what flavor profile you’re trying to achieve. In the opening paragraphs, we’ll provide a quick answer to this question and discuss some of the key differences between using white and red wine when roasting chicken.
Quick Answer
In short, both white and red wine work well for roasting chicken, but they will impart slightly different flavors:
- White wine like Chardonnay or Pinot Grigio will give the chicken a brighter, more acidic flavor.
- Red wine like Pinot Noir or Cabernet Sauvignon will provide a bolder, more robust flavor.
Many recipes call for dry white wines when roasting chicken, but don’t be afraid to experiment with red if you want a more intense, fruit-forward flavor. The most important thing is choosing a dry, drinkable wine – stay away from sweet wines or cooking wines. Read on for more detailed differences and tips for choosing and using white or red wine in roast chicken.
The Purpose of Wine in Roast Chicken
Before diving into the white versus red debate, let’s discuss why wine is added to roast chicken in the first place. Here are some of the main benefits:
- Flavor – Wine adds acidity, fruitiness, aromatics and complexity to the dish. Both red and white wine contain flavor compounds that get infused into the chicken as it cooks.
- Moisture – The liquid keeps the meat juicy and tender, rather than dry and tough.
- Browning – Wine helps promote caramelization and Maillard reactions for browned, crisp skin.
- Tenderizing – Acids in the wine lightly break down connective tissue for more tender meat.
In short, wine is a very versatile ingredient that boosts overall flavor and texture qualities in roast chicken. Now, let’s look closer at how white and red wine each affect the end result.
White Wine for Roast Chicken
Most roast chicken recipes call for dry white wine over red. Here’s an overview of what white wine brings to the dish:
- Brighter acidity – White wines like Chardonnay, Pinot Grigio, and Sauvignon Blanc have higher acid levels. This translates to a lighter, more refreshing flavor that highlights the natural flavor of the chicken.
- Fruitiness – Dry whites tend to have prominent citrus, green apple, tropical fruit and stone fruit notes. These flavors nicely complement the savory chicken.
- Herbaceousness – Whites like Sauvignon Blanc offer herbal flavors like grass, hay, and herbs which season the chicken.
- Minimal tannins – The lack of tannins allows the chicken flavor to shine rather than being overshadowed.
- Lighter body – Fuller-bodied reds can sometimes impart an unwanted “grapey” flavor.
For these reasons, lighter, fruit-forward dry whites like a crisp Sauvignon Blanc or unoaked Chardonnay are very popular. But don’t shy away from trying medium-bodied options like Chardonnay, Pinot Grigio, or dry Rieslings as well.
Recommended White Wine Varieties
Here are some excellent white wine varieties to try for roast chicken:
| White Wine | Flavor Notes |
|---|---|
| Sauvignon Blanc | Crisp, grassy, citrus |
| Chardonnay (unoaked) | Bright apple, lemon, peach |
| Pinot Grigio | Light, dry, ginger notes |
| Riesling (dry) | Peach, apricot, wet stone |
Red Wine for Roast Chicken
While white wine is more traditional, red wine can also be an excellent choice for roast chicken. Here’s an overview of how it performs:
- Richer flavor – The bold flavor of red wine infuses into the chicken for a more intense, savory taste.
- Fruitiness – Red wines offer ripe berry, plum, and dark cherry notes instead of citrus.
- Earthiness – Common flavor compounds like mushrooms, spice and cocoa complement the chicken.
- Mellow tannins – Light-bodied reds have softer tannins that won’t overpower the dish.
- Herbaceousness – Some reds like Pinot Noir have herbal, tea-like qualities.
The key with red wine is sticking to lighter-bodied, low-tannin options. Bold Cabernet Sauvignons and other full-bodied reds can easily overwhelm the chicken’s delicate flavor.
Recommended Red Wine Varieties
These red wine varieties pair beautifully with roast chicken:
| Red Wine | Flavor Notes |
|---|---|
| Pinot Noir | Cherry, earthy, herbal |
| Grenache | Raspberry, peppery, spicy |
| Beaujolais | Strawberry, bubblegum, floral |
| Sangiovese | Red cherry, herbs, tobacco |
Key Considerations for Choosing Wine
When selecting a wine to roast chicken, keep these tips in mind:
- Use a dry wine. Sweet wines won’t properly infuse flavor and aromas.
- Avoid oaky wines which can impart a bitter taste.
- Stick with medium or light-bodied wines. Heavy wines will overwhelm the chicken.
- Select wines with food-friendly acidity for the best flavor pairing.
- Consider wines with savory, earthy notes like mushrooms, herbs, pepper, or baking spice.
- Stay away from strongly flavored varieties like Chardonnay or Cabernet Sauvignon.
- Splurge on a high-quality wine since flaws can concentrate when cooked.
It’s also fine to use small amounts of leftover wine instead of opening a fresh bottle. Just avoid wines that have been open for more than 5 days.
How Much Wine is Needed?
A standard 4-6 pound whole chicken needs about 1 cup of wine total. This wine gets used to:
- Coat the chicken pieces while browning (1/4 cup)
- Deglaze the hot pan to make a sauce (1/4 cup)
- Moisten the chicken in the oven (1/2 cup)
If roasting chicken pieces, reduce the wine to about 1/2 cup total. You want enough wine to moisten and provide flavor, but not so much that it completely overpowers the chicken.
How to Cook Roast Chicken with Wine
Here is a simple method for roasting chicken with wine:
- Pat dry chicken parts and season all over with salt and pepper.
- Heat 1 Tbsp oil in a skillet over medium-high heat. Sear chicken pieces skin-side down until golden brown.
- Pour about 1/4 cup wine into the pan and scrape up browned bits. Simmer 1-2 minutes.
- Transfer seared chicken to a baking dish and pour pan juices over top.
- Bake chicken in a 400°F oven until cooked through, basting with pan juices halfway.
- Remove chicken and keep warm. Pour pan juices and remaining wine into the skillet.
- Simmer over medium-high heat about 5 minutes to reduce slightly.
- Serve chicken drizzled with pan sauce.
The initial sear and deglazing step helps the wine infuse maximum flavor. Basting the chicken with the pan juices ensures it stays moist while absorbing those great flavors. Letting the remaining wine reduce down builds a nicely concentrated sauce.
Roasting Whole Chicken with Wine
For whole roast chickens, place the wine right into the cavity along with aromatics:
- Pat dry a whole chicken and rub all over with oil, salt and pepper.
- Stuff the cavity with 1/2 lemon, garlic cloves, thyme sprigs and 1/2 cup wine.
- Tie legs together and tuck wings underneath.
- Place chicken breast-side up in a roasting pan. Pour 1/4 cup wine over the top.
- Roast in a 425°F oven for 60-75 minutes until cooked through.
- Let rest 10 minutes before carving.
The wine nicely perfumes the chicken from the inside out. Basting with pan juices every 20 minutes ensures it stays incredibly juicy and flavorful.
White Wine vs. Red Wine Roast Chicken
Both white and red wine ultimately perform well in roast chicken recipes. Here’s a quick cheat sheet to decide which to use:
| Choose White Wine if You Want: | Choose Red Wine if You Want: |
|---|---|
| Brighter, more delicate flavor | Richer, more savory flavor |
| Crisp citrus and stone fruit notes | Earthy mushroom and spice notes |
| Subtle enhancement of chicken’s flavor | Bolder flavor pairing |
| Traditional roast chicken pairing | Something more unique |
When in doubt, crisp Sauvignon Blanc is a very safe bet. But experimenting with different wines is part of the fun!
Complementary Ingredients for Wine-Roasted Chicken
Certain ingredients pair especially well with wine-roasted chicken. Consider adding these for maximum flavor:
- Aromatic herbs like thyme, rosemary, sage
- Garlic
- Lemon
- Onions or shallots
- Mushrooms
- Olives
- Capers or anchovies
- Butter or cream (for the sauce)
Herbs, garlic, lemon, and onions are classic additions that enhance most wine-based roast chickens. Meaty mushrooms, briny olives/capers, and creamy butter or cream all complement the wine notes beautifully.
Tips for the Best Wine-Roasted Chicken
Follow these tips for maximum flavor and juiciness:
- Use a high-quality dry wine – cooking concentrates flaws.
- Choose a medium or light-bodied wine to prevent overpowering flavor.
- Sear the chicken first to maximize browning.
- Deglaze the pan with wine to make a flavorful sauce.
- Baste frequently to keep chicken moist and infused with wine flavor.
- Add aromatics to the cavity and pan for extra flavor.
- Let chicken rest before carving to preserve juiciness.
Taking the time to sear, deglaze, baste, and rest results in the most tender, flavorful roast chicken possible. Have fun experimenting with different varietals!
Pairing Wines with Roast Chicken
The wine you cook the chicken with will pair excellently since the flavors are complementary. But here are some other wines that work well:
If Cooked with White Wine
- Chardonnay
- Sauvignon Blanc
- Pinot Grigio
- Champagne or Sparkling Wine
- Rosé
If Cooked with Red Wine
- Pinot Noir
- Grenache
- Syrah
- Zinfandel
- Beaujolais
Stick with lighter-bodied wines that echo the fruit flavors used for cooking. Bolder reds like Cabernet tend to clash with white wine-based chicken.
Frequently Asked Questions
Is white or red wine better for roasting chicken?
Most recipes call for white wine, but red works very well too. White wine delivers brighter acidity and fruitiness, while red offers richer, earthier flavors. Choose based on your taste preferences and the flavor profile you want.
Can you use cooking wine instead?
It’s best to avoid culinary “cooking wines” which are low-quality and packed with sodium. Splurge on a bottle of quality drinking wine, even if it’s inexpensive. The better flavor will come through.
What if I don’t have wine on hand?
You can use chicken or vegetable broth instead of wine. The flavor won’t be quite as complex, but it will still moisten the chicken effectively. Lemon juice and vinegar work as lower-acid substitutions.
Which is better – red or white wine for cooking?
There is no definitive “better” option. White wine tends to work best for lighter dishes like chicken or fish, as it provides acidity without overpowering their delicate flavor. Red wine is excellent for hearty braised meats like beef stew or pot roast. Choose wine varietals that complement the specific ingredients and flavors in the dish.
Can I use the same wine for both cooking and drinking?
Absolutely! In fact, using a high-quality drinking wine will result in superior flavor compared to low-quality cooking wines. Just avoid heavily oaked or tannic wines, which tend to concentrate with cooking. Medium-bodied, fruit-forward wines work best for both cooking and drinking.
Conclusion
Roast chicken is beautifully enhanced by the addition of white or red wine. White wine delivers brightness, while red ups the savory flavor. Focus on dry, fruit-forward wines and avoid heavy oaky varieties. With the right techniques for searing, deglazing and basting, wine-roasted chicken is succulently moist and full of flavor. Don’t be afraid to get creative and match lighter reds or full-bodied whites based on your taste preferences. With a bit of experimentation, you can achieve the perfect roast chicken with an incredible depth of flavor.