Eggs, lamb, chocolate, and somewhere in the middle of it all, a roast chicken. Whether it's an alternative to the lamb for those who prefer something lighter, or just a second tray in the oven to feed a crowd, roast chicken is one of the most wine friendly dishes you can put on the table. Unlike lamb or dark chocolate, chicken plays well with both whites and reds, which means you have a lot of options.
A simple roast with butter and herbs: The classic preparation with crispy skin, butter, thyme, and a squeeze of lemon calls for a white wine with some body and freshness. This is exactly where a Premier Cru Chablis like the Vaugiraut from Domaine des Trois V shines. The mineral, citrus driven character of Premier Cru Chablis is a natural match for simply roasted chicken, cutting through the butter without overpowering the delicate meat. If you'd like something with a touch more richness and texture, try Domaine des Trois V’s Vosgros Premier Cru which sees 50% oak ageing for a creamier dimension that works so well with buttery roasting juices.
Chicken with a creamy sauce: If you're going down the path of a cream, mushroom or tarragon sauce alongside your chicken, you want a white with enough weight and flavour to match. The Grand Cru “Pfersigberg” Gewurztraminer from Alsace producer Kuentz-Bas is a wonderful and slightly unexpected choice here. Its richness, spice and floral aromatics complement creamy sauces in a way that straightforward Chardonnay simply can't. It has a decent amount of residual sugar but it’s balanced by acidity so you just notice a luscious mouthfeel. It's a real talking point at the table.
A Mediterranean style roast with olives and tomatoes: Chicken braised or roasted with tomatoes, olives, capers and herbs needs a wine with some acidity and a savoury edge. This is where a light red comes into its own, and the Chianti Classico from Tregole is an ideal match. Sangiovese's natural acidity and cherry fruit make it a brilliant partner for tomato-based dishes, and at a very attractive price for an imported wine from an artisan producer, it's the kind of bottle you can open without overthinking it.
If you'd rather have bubbles: Champagne and roast chicken is one of the great under-appreciated pairings. The acidity and mousse cut through the richness of the skin in a way few wines can match. The NV Trois Cépages from Champagne Godin et Filles would be our pick for a classic, elegant Champagne that's as suitable at the table as it is as an aperitif. It makes Easter lunch feel properly celebratory.
As always, these are a guide rather than gospel. Roast chicken is one of those dishes that's almost impossible to pair badly with. Happy Easter, and enjoy the long weekend!