Poultry

There’s something amazing about a roast chook and Chardonnay. It’s the perfect match. When Chardonnay is left on its lees during fermentation, it develops almost Chicken Stock aromas that work so well with chicken dishes. You can also try zesty Sauvignon Blanc to bring a squeeze of citrus, or Pinot Noir and Nebbiolo to cut through the caramel goodness on the roasting tray.