The best wine to accompany

[fliddy]

Chicken casserol? Im making my first one ever tomorrow and want to make it perfect.

[joggerjayne]

waits for a chorus of "Chardonnay"

followed by a chorus of

"I don't like Chardonnay"

[fliddy]

So is that your answer? Chardonay? I really do get lost with some of the answers on here.

[zzxxee]

not a wine buff im afraid but there are some cards in the alcahol section of places like sainsburys morrisons ect that will tell you about certain dishes and what wines go with them

[theonlyone]

Deffo white wine ..what ever you like in
taste and price ...

[joggerjayne]

Okay, yes.

The answer, beyond doubt, is Chardonnay. Unlike a lot of white grapes, it has the richness to cope with a creamy casserole.

Some people still have a resistance to Chardonnay, because they remember the days when it always tasted "woody".

So make sure you get an "Unoaked" Chardonnay. This is fermented in steel barrels, instead of oak. So instead of tasting of wood, it tastes of Chardonnay ... which is delicious.

And will go perfectly with chicken casserole.

[Naomicorlett]

if it's a rich tomato sauce then I would go for a Rioja and put a glug in the casserole as well as a few glugs in the cook. If it's a creamy sauce then a white sauvingon would be good. Enjoy !!

[joggerjayne]

If you don't enjoy an Unoaked Chardonnay with your chicken casserole, I will eat my ... dunno ... something.

[kira000]

Although usually the "rule" is white with fish and poultry, and red with red meats, with a chicken casserole, it would really depend on the recipe.

If it is robust, strong tasting recipe, made with red wine, like a coq-au-vin, then you could well be better off with a lighter red as a white will be drowned out, maybe a merlot.

If the recipe is a lighter more delicate sauce, maybe made with white wine, then stick with white wine to drink, maybe a white burgundy, or even a german reisling.

Hope that helps a bit!

[joggerjayne]

As Zacmaster says ...

... a Chablis would be good.

Because Chablis is made from ...

... Chardonnay !!!!!!!

[Naomicorlett]

Bet you are confused now. That's the thing with wine it's all down to personal taste!!

[joggerjayne]

Zacs ...

How can you say Chardonnay is one step up from Lambrini when you yourself just recommended a Chardonnay ??????

[joggerjayne]

Bwaaah Haaaah Haaaaaa Haaaaaaa

Zacs ... you spent all that time Googling your reply, and the best you could find was that

"French Chardonnay tastes different from New World Chardonnay" ?

Well, Jancis Robinson, eat your heart out !!!

[Bbbananas]

A nice dry gooseberry-ish Sauvignon Blanc would be my preference. Very well chilled.

[joggerjayne]

Love it salla, and I'd drink it with anything at all.

As Zacs appears to have disappeared to taste a few Chardonnays, my own "unoaked Chardonnay" suggestion (French, like Zacs') would be ...

a Montagny

Because ...

It's Chardonnay (so it matches well with chicken casserole for reasons already stated)

It's French (so it has the qualities described by Zacs)

It's Unoaked ...(is it really? It doesn't say so on the label. No, but in Montagny, their Chardonnays have always been unoaked. They were never drawn in to the "oak barrel" trap. So they don't need to make a song and dance about it, but it will be unoaked)

[ethandron]

unless you're a total wine buff, it really doesn't matter what wine it is, just so long as you like it. there is a lot of snobbery around wine which you should ignore. if it costs �2 a bottle and you like it, then buy it and enjoy it. if it costs �15 a bottle and you can affort it and like it, then buy it and enjyoy it.

[Ethel]

~chardonay is fine for roast chicken, but a casserole should be strongly flavoured.

http://www.bbcgoodfood.com/content/wine/wine/m atching/food/

http://www.marthastewart.com/article/wine-basi cs-what-to-drink-with-chicken