Pinot Noir or Chardonnay
A supple texture respects the meat while acidity balances the juices.
Adapt the match to the dish
Roast skin and sauce matter as much as the meat: a light jus calls for a different wine from a creamy sauce.
Wines to compare
Pinot Noir — Finesse, red fruit and a clear sense of place. Serve it slightly cool and watch its perfume open in the glass; too much warmth accentuates alcohol.
Chardonnay — From crisp and mineral to broad and buttery. Compare an unoaked version with a barrel-aged one: the grape stays the same, while fermentation and ageing change texture.
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The tip. Choose with the sauce in mind, not just the meat.
