In general, broasted or baked poultry and pork pair best with white wines. However, many Rosés and fruit-forward reds (Shiraz) also work very well with these dishes. Once again, the sauces that accompany these dishes play a key role in which specific wine will best complement your dinner. See Pastas for more information about sauces.
The sweetness and depth of flavor with a BBQ sauce is mirrored with a high fruit profile red like a Malbec
BBQ Spare Ribs
BBQ ribs need a wine that can stand up to the sweetness of the sauce while not being taken over by the richness of the meat. A Syrah
would be a perfect match.
Ham has a light, sweet flavor, especially with the sauces that tend to go along with it. You want to go with a gentle, light, semi-sweet wine. For red wine lovers, Pinot Noir
does very well. In France, the Pinot Noir
grape is used to make Burgundy wines. For white wine lovers, Gewurztraminer
is spicy and sweetish.
High acid, low tannin reds like Chianti
or other Sangiovese-based reds
will bring out the depth of flavors from the herbs and spices.
Roasted chicken can be paired either with a medium bodied red like Pinot Noir
or with a rich white like Chardonnay
The depth of flavor in a turkey requires a unique dry Rose
or low tannin Pinot Noir
to bring out the flavors while not overpowering the delicacy of the bird.