Braised Chicken & Succotash + Chenin Blanc
PAIRING
African Freshness with Structure
Wine: Chenin Blanc (dry)
Why: Dry Chenin Blanc is a brilliant partner for braised chicken with citrus and herbs. Its bright acidity cuts through the richness of the chicken and butter, while its textural roundness complements the velvety braise and mellow sweetness from the carrots and celery. You’ll often find notes of apple, pear, chamomile, and honeysuckle — all of which echo the rustic, comforting elegance of this dish
What: While boasting French origins, the majority of Chenin Blanc is now grown in South Africa. It’s a flexible grape that shows up in many styles: zesty and fresh, sweet and full-bodied, oak-aged, and even sparkling. Try them all, but I recommend a dry style for this pairing.
Buying: Look for bottles from cooler South African coastal regions like Elgin and Walker Bay for this meal. These regions offer a crisp and refreshing style. If you end up looking outside of Africa, look for a dry (“sec”) bottle from the Loire Valley in France.
Region: Western coast of France (Bourdeaux)
Decanting: None. Serve chilled.
Alternates: Reisling (dry), Assyrtiko, Grüner Veltliner
