Which wine would you drink with chicken kiev and southern fried chicken?

[WildRosie]

I have a bottle of Californian Chardonnay (Dark Horse) and one of South African Chenin Blanc (First Cape). I think the garlic in the chicken dishes might clash with the oaky Chardonnay or overpower the Chenin.

Talk about first world problem...

Try a Viognier. It's nice with strong flavoured food.

Chenin blanc is a lovely wine.

Of your choices I'd go with the chardonnnay. If I must drink chenin blanc I prefer it without food.

I am veering towards the Chardonnay. I bought the Chenin because it was on offer in the supermarket. If you don't buy you can't try.

I’d go with the Chardonnay. How bad can it be!

I'll hoy both in the fridge and decide tomorrow.

Why not both? Or a glass of each?

I've decided to leave the Chenin in the rack. I've just uncovered a bottle of Viognier Sauvignon Blanc so that and the Chardonnay are now in the fridge.

Thankyou all and bon sante.

For me, anything 12% and above!

As a Kiwi I'm constitutionally obliged to assert that Sauvignon Blanc is the only decent white wine, even if it's a French one, so choose that one.

ABC. Anything But Chardonnay

Sorry, as a Kiwi (born and bred in a Chardonnay-growing region), I’ve got to strongly disagree.

Only use SB for cooking.

Ohh a Sauvignon Blanc! Even better.

I feel like a fruit shoot would be a better pairing!

Really not trying to be 'that' poster, but chablis is chardonnay. As it, it's made from 100% chardonnay grape. If it's that and grown in a certain region of France, it's Chablis.

@Leeds3

Loved his book!

Can't add anything to the wine question. Don't like white wine much.

Neither. KFC needs a nice lager.

I think I'll go for the Viognier Sauvignon. No lager for me, ta. Not to my taste.

Good choice OP. I think a Chenin is too fruity for a good garlicky Kiev. The viognier or the Chardonnay would be better. Save the Chenin for a chicken curry maybe.

Goodness, aren't your wines at risk of being over-chilled, being in the fridge overnight? I'm assuming it's a regular fridge rather than a temperature controlled wine fridge. Quelle horreur!

Shauna, I've had the same fridge for over twenty years with no wine-chilling traumas to report😉. Plus, the wines in question are fairly basic beverage wines so can perhaps take a little more excess chill than a grand vintage without suffering. I can always take the wine out half an hour or so before tuck time.

Phew. Carry on!

I’d have a red if I was having wine, not a fan of white. But I’d probably just have a coke.

Pino Grigio or Chilean Sauvignon Blanc.

I think Viognier Sauvignon will be a good compromise. I haven't tasted Pinot Grigio in years but I remember it being rather flavourless. Maybe it's improved since then.