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Chicken Paprikas and Wine

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  • howard Dec 11, 2001 05:55 PM
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The family is having Chicken Paprikas for dinner on Sunday and I would appreciate suggestions on which wine we should have with it. I was thinking of having a Spatlese Riesling from the Pfalz.

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  1. The choice of wine in this case would be determined by the richness of the sour cream/paprika that is the strongest element of this dish. A sweet wine would not seem to be a good choice here. I usually go with a dry white or even a champagne.

    1 Reply
    1. re: Gene

      Thank you for your reply,but no sour cream used.

    2. Hi Howard, actually a sweet wine is not a bad choice, especially if your paprika has some heat. Other choices would be a Gruner Veltliner from Austria, or for reds try a French Cab Franc in a fruity style (Chinon or Bourgueil would be good.)

      5 Replies
      1. re: michaelA

        I like riesling with spicy food.I'm a very big Chinon fan but others in my family prefer whites. A while ago I had my first Austrian Riesling from Hirsch.It was dry and had multiple varities of flavors and great depth.They also make Gruner Veltliners which I haven't tried yet. Nigl is also supposed to be a very good Austian winery.

        1. re: howard

          I also sometimes like to serve a dry riesling with spicy foods. One very affordable (only ten bucks or so depending on where you get it) choice is a Bonny Doon Pacific Rim Dry Riesling that I've enjoyed for its freshness and ability to handle a wide range of dishes.

          Hey Howard, I'm curious to see your recipe for the creamless spicy chicken paprikas, any chance of you posting it? What paprika do you use? I'm still lamenting the demise of Paprikas Weiss here in NYC who sold a fine rose paprika that I really loved.

          1. re: Dennison

            My mom makes it without sour cream because she's Jewish and not used to milk etc. with meat.The paprika she uses is the regular Hungarian stuff that comes in a tin,Szeged. The part that I like the most are the dumplings,Nuckeli(Don't know how to spell it).She also is making stuffed cabbage for an appetizer.I'll try to get the recipe from her on Sunday. My Aunt has Hungarian housekeepers and they all know how to make Chicken Paprikas and Palacinka,not much else.One of them made the best Paprikas I ever had mainly because she brought over fresh Hungarian paprika,it had a dark intense taste.Mom isn"t Hungarian,when she was born the area was Czechoslovakia, now it's part of the Ukraine. When her parents were born it was Austria-Hungary. It all depends on the year. Bonny Doone Pacific Rim Riesling goes very well with Thai food. It's a great value,pretty bottle also.The riesling I'm having is slightly sweet and heavier from Kurt Darting.

          2. re: howard

            A couple of good inexpensive Rieslings are Mittnack-Klack (sp?) from Alsace and Loosen from Germany. I also like Wiemer from the Finger Lakes (which is dry like the Alsace style). As far as Austria, Nigl is good, Berger Gruner Veltliner is pretty good and easy to find, really good ones are Brundlmeyer and Malat (hard to find).

            1. re: michaelA

              I've had a couple of Gruner Veltiners at restaurants here in N.Y. and was disappointed by their lack of flavor. Will go to a wine store and buy a bottle based on recommendations.