Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Wine >
Apr 25, 2013 08:42 PM

Wine Pairing Suggestions for Calabrian Brick Chicken

Any ideas for this menu? I was thinking a dry rose. So frustrating
that wine pairing was not mentioned in Sunset article.

Calabrian Brick Chicken
Sides: Kalamata olive pesto potatos
Grilled vegetables (zucchini, tomatoes, red onion, etc)

  1. Click to Upload a photo (10 MB limit)
  1. Riesling (around kabinett), or gewurztraminer you just cannot miss with this dish.

    I'd also try chardonnay but the chilies have me backing away from it. Riesling and gewurztraminer love chilies, love char, love grilling, not to mention love chicken... that's the no-brainer way to go here.

    Please report back.

    1 Reply
    1. re: TombstoneShadow

      Agree with T Shadow -
      We love spicy and German Kabinett pairs very well. Here is one we like a lot:

    2. That sounds like a good idea. A Bandol would be nice, but they can be pricey. Perhaps an Italian Rosato?

      1 Reply
      1. re: BigWoodenSpoon

        A Rose would be great. Bandol, yes. A Rosato or rosado, or Cerusuolo.

      2. That Calabrian chile paste is quite hot, so that will be pretty spicy. An everyday rosé would probably be good, especially with the rest of the menu.

        Any simple, fresh, fruity Italian white would probably work well, too. Antinori Santa Cristina Umbria bianco, Falanghina, Inzolia, Pigato, a fruity Vermentino ...

        1. There's nothing especially Calabrian about pollo al mattone (except that Chiarello deems it so), especially given the absence of pepe rosso, the crushed dried hot red peppers that are the bloodstream of Calabrian cooking. That said, a Ciro rosso or bianco from Librabndi or a Savuto or Scavigna for Odoardo will lovingly bring Calabrese wines into the match.

          1 Reply
          1. re: bob96

            Read the recipe again. It calls for a tablespoon of Calabrian chile paste, which is very hot and sour. That much chile paste for one chicken I think would dominate the finished dish.