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wine pairing with chicken fried steak?

  • s

seriously - is there anything that would work with a full-on southern meal of chicken fried steak, greens, blackeyed peas, etc.?

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  1. Gewurztraminer!

    1. Beer! I prefer Shiner Bock, which is from Texas, with my chicken fried steak!


      1 Reply
      1. re: Gayle

        That's the choice. I'm from Texas and also a big wine collector, BUT, can't ever remember serving wine with CFS.

      2. While I agree that beer or Gewürztraminer is a good pairing, I would also consider a light-to-medium weight syrah.

        1. The thought of wine with that meal would, at least for me, diminish both. Iced tea or beer just make much more sense to my palate.

          1 Reply
          1. re: Karl S

            that was my initial reaction as well. but i'm not much of a beer drinker, nor are several of my dinner companions, so i figured it was worth asking for creative suggestions. and i've already gotten several - thanks all!

          2. Gewerz. would not be my first choice for wine, maybe a nice crispy fruity Rose or a Spanish Garnacha but my first choice too would be beer. I made CFS last Thurs. for dinner using the recipe from Grady Spears' Cowboy in the Kitchen. I had bought Black Angus Sirloin cube steaks from a local butcher shop and it was wondeerful. Not greasy but crisp and meltingly tender. The only thing I changed in the recipe was the addition of a few drops of garlic Tabasco sauce to the cream gravy and I did use half and half in the gravy, it was what I had on hand. Crispy, a bit salty, and the lovely cream gravy, beer would be best but the other two I mentioned would work well. The hard thing to balance with the wine would be the greens which is why I was against the Gewerz.

            1. Gruner Veltliner. Talked to a chowpal who did a full on southern meal of CFS, greens, etc. to taste with a variety of wines from around the world. Going in, he expected the Champagnes to show the best with the acidity and carbonation helping to cut through the smoky pork fat. Yet, the best match turned out to be GV. Makes sense to me as Gruner has refreshing acidity, the white pepper accents would highlight the salt and pepper seasonings, and the grassy/sweet pea aromas and flavors are highly complimentary to all kinds of vegetables.

              7 Replies
              1. re: Melanie Wong

                I wouldn't give up on the sparkling wines. We actually didn't get to open them that night. Since sparkling wines tend to go so well with salty and starchy foods, I think they'd still be a nice match.

                But Gruner Veltliner was definitely an excellent match and I'm guessing would still be better than sparkling for the reasons you mentioned. Dry rose did okay with the Southern food, but not as good as the GV. Reds, especially those with high alcohol or oak, were pretty much a disaster.


                1. re: nja

                  thanks! i just bought a bottle of GV, which i've never tried before.

                  1. re: SH

                    How'd you like Gruner Veltliner?

                    1. re: Melanie Wong

                      liked it very much - thanks for the rec. i wish i could remember the name of what i bought - there weren't a lot of options in my local wine store. but anyway, i thought it went really well with the food. other people were drinking pinot (because we pretty much always drink pinot) but that combination definitely did not work for me.

                      1. re: Melanie Wong

                        Cool, glad it worked for you and especially since you seemed to be such a devoted red wine drinker. I also like GV with Cantonese-style salt and pepper prawns or other S&P dishes. It's also good with wasabi spicing.

                        By-the-by, if you've had a changed handles with the software switch, please sign in on Site Talk and let us know.

                        1. re: Melanie Wong

                          melanie, are there any specific GV's that you'd recommend (ones that i'm likely to be able to locate in los angeles)? and thanks for the reminder re: name changes. done.

                    2. re: Melanie Wong

                      Setting aside my initial WTF moment (since when is chicken-fried steak typical southern food?) ... yeah, I agree that Grüner Veltliner is a pretty good match to a wide variety of southern foods. On the white end of things, I also like a dry Muscat (with maybe a little residual sugar, depending on the dish), which is the best possible match to okra that I've found.

                      However, for this one, I'd have to go with my go-to red for southern food: off-dry Blauburgunder (German/Austrian for Pinot noir).

                    3. How about a hard apple cider?

                      1. Turpentine and dandelion wine?

                        1. This native Texan says ice-tea or beer.

                          Maybe a riesling, but that would even be a stretch.

                          What are your sides?

                          1. Beer, coke, or sweet ice tea.

                            1. If I had to drink wine with that meal I'd want something cold and frizzante, like maybe a German sekt. Sangria would be OK, too. Gewürztraminer wouldn't work for me, but that's just me.


                              1. Beaujolais! But don't listen to me; I've been known to drink Beaujolais with anything from corn dogs to fried catfish...

                                1. Richard's Triple Peach---ice cold with the bag still on.

                                  1. Bubbles.

                                    Champagne or other sparkling wines.

                                    1. 2002 J. Lohr Cuvée PAU but you have to wait 6-10 years before opening the bottle.

                                      1. bud light and a pall mall 120 unfiltered

                                        2 Replies
                                          1. re: Scagnetti

                                            Consumed by the case and carton during and after the CFS breakfast as the brisket cooks in the smoker -- s-l-o-w-l-y.

                                        1. I am in Texas and this is the epicenter of Chicken Fried Steak. Wine paring can be difficult as while it is beef, the dish does not have the weight for most "fruit bomb" red wines. My favorite wine pairing for chicken fried steak is a Sangiovese. It is medium body and has a good acidity to cut through the "hot grease bath" used in the deep fry. I was up in the DFW area a couple weeks ago and found a micro-winery that has a great Sangiovese with a Texas High Plains appellation. It is from Barking Rocks Winery in Granbury, TX about 45 minutes SW from Fort Worth. More information is available on this wine and winery at the link below.


                                          Russ Kane

                                          1. Ah, zombies arise. The "witching hour is neigh... "

                                            Another older post, but one that I can add a bit to. Now, our CFS (chicken fried steak for you playing along at home) has a pepper note. This whispers Petite Sirah/Syrah. But wait, our Southern greens usually have some malt vinegar. Hm-m-m, that might clash with a PS. Next, our black-eyed peas are most often served with a special pepper-vinegar. Probably too much heat for a PS.

                                            Taken as a whole (in our family), I'd reach for a fruit-driven Zinfandel, probably a Biale Aldo's Vineyard.

                                            Only a few weeks ago, we had the same meal (remember, our family recipes) and the Aldo's did very, very well.

                                            Personally, I find that few beers, ales, porters, stouts, etc., go as well with most foods, as does a well-thoughtout wine, but that's just my palate.