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Jul 13, 2008 11:23 AM

Pairing for stuffed chicken breasts?

Stuffing will be primarily spinach and ricotta. Any suggestions?

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

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  1. I would drink Prosecco or Lugana with that.

    1. 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. Dry Alsatian Pinot Gris. Or Greco di Tufo.

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

          5 Replies
          1. re: Chicago Mike

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

            1. re: chickstein

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

              1. re: jpc8015

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

                1. re: Chicago Mike

                  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

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

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

          2. 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

              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.