Depending on cooking style and accompanying sauce, red wine and white wine can go equally well with chicken dishes.

Roast Chicken with garlic

A classic roast chicken accompanied by a simple gravy enriched with the cooking juices is delicious with white and red wines. Choose gently oaked Chardonnays with a buttery texture from cooler regions, or Merlot, Cabernet Sauvignon or Cabernet blends. Chicken roasted with garlic and served with a herby stuffing is flattered by richer Chardonnays. Or try a Shiraz or Shiraz blend.

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Chicken in white wine sauces

Chicken in a white wine sauce is quite mild in flavour. Choose a light, young white wine, such as a Semillon Chardonnay blend. Imbue the sauce with fresh herbs such as sage and a more aromatic Chardonnay works well. Add a dash of cream and a lightly oaked, creamy Chardonnay is the answer.

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Chicken in cream sauces

Chardonnay with good acidity is just the ticket. Add onion to the sauce, pop a pastry crust on top, and that chicken pie will be tasty with the same wines, or with a Chardonnay Semillon blend.

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Chicken in tomato sauces

With a simple tomato and herb sauce with onions, go for a light Chardonnay or a Chardonnay Semillon blend. If it's enriched with chicken stock, and perhaps bacon for extra gusto, a fruity young Shiraz or Merlot will work well.

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Smoked

Match the smoky flavour of the chicken with the smoky oak and gentle fruit of a Chardonnay or Chardonnay Semillon blend.

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Marinated, barbecued

Big, fruity young Shiraz or Cabernet Sauvignon blends are delicious with chicken wings that have been simply thrown on the barbecue until their skins are charred and smoky; also with barbecued chicken dipped in a spicy tomato sauce. Oaky Chardonnay or rich Semillon is good with char-grilled chicken marinated in pungent olive oil, white wine, lots of garlic and chilli.

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Liver pate

This is rich and fatty, with powerful flavours. Try a full-flavoured Shiraz blend or even a Sangiovese

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