Both white and red wine can make delicious chicken cacciatore, but they impart slightly different flavors. Red wine adds robust, earthy notes while white wine lends brightness and acidity. The choice often comes down to personal taste and what else is on the menu. Let’s explore the differences.
Quick Answers
Here are quick answers to common questions about white and red wine for chicken cacciatore:
| What wine is traditional for chicken cacciatore? | Red wine, especially Chianti |
| Does white or red wine make better chicken cacciatore? | It depends on preference – both work well |
| What white wines work with chicken cacciatore? | Dry white wines like Pinot Grigio, Sauvignon Blanc, Verdicchio |
| What red wines work with chicken cacciatore? | Hearty reds like Chianti, Montepulciano, Cabernet Sauvignon |
Red Wine for Chicken Cacciatore
Chicken cacciatore originated in Italy, where the dish is often made with hearty Chianti or other dry Italian reds like Montepulciano. The bold red wine gives the tomato-based sauce beautiful depth and complexity.
As red wine simmers with the aromatics, tomatoes, and chicken, it mellows and blends its oak and fruit flavors into the sauce. The softened tannins help thicken and enrich the sauce as well. A splash of vinegar brightens up the braise.
Some excellent red wine options include:
- Chianti – The classic choice, with cherry, earthy notes
- Montepulciano d’Abruzzo – Fruit-forward with medium body
- Valpolicella – Dry Italian red with almond, ripe plum flavors
- Cabernet Sauvignon – Bold red with cassis, bell pepper notes
Choose a dry, medium-bodied red wine without strong oaky flavors. The wine should complement the sauce without overpowering it. Ask your local wine merchant for a good Italian or Italian-style blend in the $10-15 range.
Tips for Cooking with Red Wine
Here are some tips for cooking chicken cacciatore with red wine:
- Use a wine you would happily drink. Avoid cooking wines.
- Add the wine early so it simmers and mellows.
- Don’t overload the dish with wine. 1/2 to 1 cup is often enough.
- Mix in a splash of red wine vinegar. The acidity balances the rich sauce.
- If the wine flavor is too bold, add a touch of sugar.
White Wine for Chicken Cacciatore
While red wine is traditional, white wine can also make a fabulous chicken cacciatore. The brightness of white wine lightens the sauce and accentuates the fresh tomatoes and herbs.
Dry white wines like Pinot Grigio, Sauvignon Blanc, and Verdicchio work well. As the wine simmers, it mellows out and contributes acidity and fruit flavors. The aromatics shine a bit more compared to red wine.
Some excellent white wine options include:
- Pinot Grigio – Light-bodied with green apple and lemon notes
- Sauvignon Blanc – Crisp and grassy with gooseberry flavors
- Verdicchio – Fresh pear, citrus, and almond flavors
- Vermentino – Full-bodied white with a hint of bitterness
For best results, select a dry white wine with medium to high acidity. Avoid oaky whites like Chardonnay. Italian varietals are a smart choice, but any dry white will work well.
Tips for Cooking with White Wine
Here are some tips for making chicken cacciatore with white wine:
- Stick to dry whites. Sweet wines will make the dish cloying.
- Add some lemon zest or white wine vinegar for acidity.
- Pour the wine in once the onions and garlic have softened.
- Let the wine reduce down a bit to concentrate the flavors.
- Add broth or water if the sauce gets too tart.
Comparing Flavor Profiles
Let’s compare how red and white wine affect the flavor of the dish:
| Red Wine | White Wine |
|---|---|
| Earthy, oak flavors | Crisp, bright, acidic |
| Mellow, softened tannins | Clean fruit flavors |
| Rich, heady sauce | Lighter tomato sauce |
Both red and white wine add delicious complexity to chicken cacciatore. Red brings out the warmth and savoriness of the tomatoes. White highlights the aromatics and fresh characteristics.
Serving Suggestions
Chicken cacciatore pairs beautifully with pasta, polenta, or crusty bread. Here are some serving suggestions with white or red wine sauces:
If Serving with Red Wine Sauce
- Pappardelle pasta or gnocchi
- Soft polenta to soak up the sauce
- Ciabatta or rustic Italian bread
- Sauteed broccolini
- Full-bodied Italian red wine
If Serving with White Wine Sauce
- Linguine or angel hair pasta
- Crunchy breadsticks or focaccia
- Sauteed zucchini or green beans
- Arugula salad with lemon vinaigrette
- Crisp white wine like Pinot Grigio
Conclusion
While red wine is the traditional choice, both red and white wine can make an excellent chicken cacciatore. The differences come down to personal preference.
Red wine delivers a robust, complex sauce with softened tannins. White wine keeps the sauce lighter and brighter, accentuating the tomatoes and aromatics.
The best way to decide is to make chicken cacciatore both ways and see which you prefer! Use quality dry wines and adjust the seasoning to suit your taste. Serve over fresh pasta or polenta and enjoy a taste of Italy.