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Pairing for stuffed chicken breasts?

scrappydog Jul 13, 2008 11:23 AM

Stuffing will be primarily spinach and ricotta. Any suggestions?

(Just found out there will be some mushrooms also.)

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    bubbles4me RE: scrappydog Jul 13, 2008 11:27 AM

    I would drink Prosecco or Lugana with that.

    1. w
      whiner RE: scrappydog Jul 13, 2008 02:02 PM

      Champagne, Prosecco, Fuller-bodied but drier Riesling, Dry Alsatian (Tokay) Pinot Gris, Soave, Arneis, almost anything high quality with light or no oak treatment from Friuli or Alto Adige...

      1. b
        Brad Ballinger RE: scrappydog Jul 13, 2008 07:41 PM

        Dry Alsatian Pinot Gris. Or Greco di Tufo.

        1. c
          Chicago Mike RE: scrappydog Jul 13, 2008 11:23 PM

          With the cheese and spinach, first choice for me is Chardonnay....

          5 Replies
          1. re: Chicago Mike
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            chickstein RE: Chicago Mike Jul 14, 2008 05:55 AM

            I agree. That was the first thing that came to my mind.

            1. re: chickstein
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              jpc8015 RE: chickstein Jul 14, 2008 09:35 AM

              I concur with the Chardonnay. Try to find a buttery one.

              1. re: jpc8015
                c
                Chicago Mike RE: jpc8015 Jul 14, 2008 10:27 PM

                AT LAST! Someone (like me) who doesn't mind a buttery chardonnay :) Cheers.

                1. re: Chicago Mike
                  c
                  chickstein RE: Chicago Mike Jul 15, 2008 05:21 AM

                  You are not alone! There is a whole secret society of rich, buttery chardonnay lovers. If you would like I can teach you the secret handshake. ;-)

                  1. re: chickstein
                    c
                    Chicago Mike RE: chickstein Jul 15, 2008 11:30 PM

                    yes... we are the "illuminati" or "secret skull and bones society" of the wine world...

                    I don't have a drinking problem....

          2. maria lorraine RE: scrappydog Jul 16, 2008 12:12 AM

            Pinot Gris: Oregon, Washington, Alsatian. Gavi. Dry Riesling.

            Ricotta has a subtle flavor. It's more like dairy than cheese -- neutral, without much presence, like tofu. The other flavors in the dish aren't assertive either -- chicken, spinach, some mushrooms -- and the intensity of the wine should match that.

            There's a chance that a big buttery Chard will erase some of the dish's subtleties. Chardonnay is wonderful with lobster, shellfish, scallops, buttery mashed potatoes, mushroom-dominant dishes, et cetera et cetera...but those dishes are rounder, fuller, more intense.

            An unbuttery chardonnay would work better, IMO. I'd choose something leaner than a butterball, with a touch of citrus. Something with liveliness and good acid that sang to the spinach a bit.

            Also: Gruner Veltliner, White Bordeaux.

            1 Reply
            1. re: maria lorraine
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              whiner RE: maria lorraine Jul 16, 2008 04:50 AM

              Maria, you and I are of similar mind (note my reccs above!)

              I've loved many Parkerized CA Chards. I just wouldn't pair them with this dish.

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