Sam Blake asked which wines would complement roast poussin with cornbread stuffing followed by baked pears.
Nick Page's suggestions:
Nice recipe, I've just Googled it and it looks yummy. Chicken/poussin is very wine friendly, the shorter list is what doesn't go with it rather than what does.
White (but not Sauvignon Blanc or Riesling) or light-ish red is fine. The omnipresent Chardonnay
with a lick of oak is a classic match. I'm not that keen on Burgundy
, I prefer Chardonnay from elsewhere with most roast poultry. There are lots to choose from; some of my favourites are Pulenta Estate
Russian River Chardonnay and Isabel
Chardonnay from New Zealand
Red wine wise, Beaujolais
is made for roast chicken. 2009 is the best vintage they have had in living memory. Everything I have tasted from 09 has been lovely. That's what I would drink with this dish.
Pears are difficult to match with wine; they have such a great acid/sweetness balance that if you pair them with a wine that doesn't then the wine seems poor. Loire
sweeties are the best match. Chenin Blanc
has that delicate balance that pears do. Look for top producing areas such as Coteaux du Layon
. A black muscat
is often a good bet with chocolate dishes but this is likely to overwhelm the pears so I would stick with Chenin.
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