Wine pairing advice, please

[shaun-in-to]

Second course is a "stew" of artichokes, fava beans, and peas. Main course is chicken braised with green olives, capers and celery in a very mild agrodolce (sugar-vinegar sauce).

Wine choices are a New Zealand Sauvignon Blanc, a Spanish rosado (rosé), an Italian Chiaretto (rosé), or all-purpose Chianti. The white and the rosés would go well with the artichokes, but I can't decide about the chicken. Would a rosé be a disaster with the capers and olives? Thanks in advance.

 

[rvb]

i don't think that any good wine would be a disaster with any good food, but i'd lean toward tne...

sauvignon blanc.

 

[bonnieinholland]

Pairing

The sauvignon blanc with the artichoke course is good, and the Chianti with the chicken. The Italian rose would be ok with the chicken too - not a disaster.
cheers, Bonnie

 

[shaun-in-to]

Thanks, rvb and Bonnie. The sauvignon blanc (Wairau River) was stunning and the right choice.