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Poultry

The colour of the meat and the method of cooking determine the choice of wine. Again any wine used in preparing a sauce, gravy or stew should be served with the dish.

Light meat (chicken, turkey, capon)

Boiled or stewed: young, fresh reds not too full-bodied with medium intensity of flavour and bouquet

Grilled or spit-roasted: mature, reds with good body, soft dry flavour and elegant bouquet.

Dark meat (guinea fowl, pigeon, duck, goose)

Roast: dry moderately-aged reds of good body, mellow flavour and fine bouquet.

Stewed: mature, full-bodied slightly tannic reds with depth of flavour and well-developed bouquet.

Other meat and poultry dishes
The choice of wine with dishes made from the meat of other parts of the animal again depends on colour.

Light coloured meats (sweetbreads and brains): dry, fresh, fragrant, mediumbodied whites.

Dark-coloured meats (liver, heart, kidneys): soft, dry, medium-bodied reds with good bouquet.