I also agree on the Gigondas recommendation.
1 Like
Smoked and roasted chicken? I would go with an older Rioja, which is fantastic with chicken. It often can have an earthy mushroomy nose and won’t have serious tannins that could interfere.
Alternatively, as some have suggested, a Rhone, but again, you need to pick the right one. Sometimes a N. Rhone or a CA Syrah can have a meaty, smokey note, and sometimes a CdR can have an earthy quality, but they can also be ripe and sweet, which I wouldn’t match with the smoked chicken.
Those aren’t the only choices obviously, but they’re most likely to be available.
2 Likes
Depends on the hardwood. Mesquite (and to a lesser extent hickory) imparts a very different flavor profile, as do most fruit tree hardwoods, vs the more neutral smoke from pecan and most variants of oak. The hardwood type plus the spices (and whether the chicken was brined) are going to be critical to getting the pairing right.
2 Likes
100% on the cru bojo or rioja with a bit of age.
1 Like
If we needed (any more) proof that this is a board for food and wine geeks… 
3 Likes
+1 Exactly what I was going to say.
Steer clear of Pinot Noir- I’ve had weird Pinot/smoke-flavor clashes that worked out terribly.
2 Likes
I believe it’ll be applewood or pecan for the smoke. Not sure if it will be brined or rubbed. I am assuming rubbed and smoked at a minimum.
Thanks for the advice against a Pinot!