Chicken

Roast chicken can taste quite different to a grilled, baked or poached bird, and a great deal of flavour can result from the type of sauce that you use and even the components of the stuffing or accompaniment that you use.

Also, meat from two different parts of the bird can be contrasting in flavour - the meat from the thigh is darker and more flavoursome than breast meat. You’ll need to consider all of these factors when you are looking for a wine to match your chicken-based meal.