POT ROAST CHICKEN
As we’ve said before chicken is very wine-friendly and even with the bacon input white wine lovers would still be able to enjoy their tipple, if the white had been fermented, and probably aged, in oak. The tomatoes and anchovies again would also be happy to accommodate white wine – I think a Garnacha Blanca with a maximum of six months in oak would be a good match.
However I feel the best partner would be red wine and I’d suggest that listeners and readers might like to try reds from DO Tarragona. Here you’ll find a host of red wine varieties that are not often seen – the superbly named Ull de Llebre is also known as Tempranillo in most of the rest of Spain and there is Garnacha and Cariñena as well as globetrotter Cabernet Sauvignon.
Combinations of these varieties with a maximum of 12 months in oak, to retain good fruit presence, will suit this dish very nicely thank you! De Muller is a very large producer, but there are others too.