Pairing wine and poultry is easier said than done. That whole white meat, white wine rule goes totally out the window when it comes to our favorite birds. In fact, when pairing wine with poultry, there are several external factors that must be taken into consideration to ensure your pairing doesn't fly south for the winter. Simply put, it ain't just about the the bird-- though we promise, it's not as scary as it sounds. Follow these simple steps below and you'll be poultry pairing with ease in no time.
While this isn't the be all, end all rule, it's a good place to start. Lighter styles of poultry, such as chicken, turkey, and quail, have more flexibility with wine pairing and can go with whites or light reds. Since rosés can range from light to medium body, with a generally bright acidity and fruit-forwardness, they're usually a safe bet for pairing with light poultry as well. On the other hand, darker poultry, such as duck, pheasant, and goose, will benefit from a darker, light to medium bodied red wine.