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A Red to go with Roasted Chicken Thighs and Delicata Squash?

BerkshireTsarina Nov 6, 2012 11:07 AM

We had a superb Riesling to go with Melissa Clark's recipe in the NY Times the other night; but fussy guests are coming this weekend, one of whom doesn't care for white wines. Especially not Rieslings.
So what red to serve? A Pinot Noir? If so, whose? (Our wine budget doesn't run above $20.00 and preferably under.) Any other suggestions?
(The dish has LOTS of flavor and a touch of sweetness becuz a reduced maple syrup is part of it.)

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  1. b
    Brad Ballinger RE: BerkshireTsarina Nov 6, 2012 11:37 AM

    Cotes-du-Rhone. From Delas or Feraud-Brunel.

    1. JAB RE: BerkshireTsarina Nov 6, 2012 01:08 PM

      A Gamay would work as well.

      1 Reply
      1. re: JAB
        b
        Brad Ballinger RE: JAB Nov 6, 2012 01:38 PM

        Yes, good suggestion. A Beaujolais from 2009 or 2010 would have some "stuffing" to go with the strength of flavors.

      2. c
        ChuckH21 RE: BerkshireTsarina Nov 7, 2012 11:45 AM

        How about a Kiwi Pinot Noir, there's some great quality wine around and bang for buck beats Burgundy hands down in my opinion. Should go well with the squash.

        1 Reply
        1. re: ChuckH21
          BerkshireTsarina RE: ChuckH21 Nov 11, 2012 03:55 PM

          In the event we went with a New Zealand Pinot Noir, Crossings, and it did go very well with the squash. Not to mention the chicken. Thanks.

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