Fried chicken burger

Fried chicken burger

Assuming buttermilk fried chicken in a brioche bun with mayonnaise, pickles and a splash of hot sauce.

A fried chicken burger brings a crisp, fatty coating, a soft sweet bun, mayonnaise and sharp pickles. The wine needs high acidity or bubbles to cut the fat, a little fruit for the bun and modest alcohol so any heat stays pleasant. Tannic, oaky reds turn coarse against fried food.

Pairs Perfectly. Riesling Sekt, Germany, off dry. Bubbles and sharp acidity scrub the frying fat away, and a touch of sweetness calms the hot sauce and meets the brioche bun. It is light in alcohol and modestly priced.

Pairs Well. Pale Californian rosé. Dry, bright and red fruited, a natural partner to a burger and pickles.

Pairs Well. Zweigelt, Austria, served cool. Sour cherry and pepper with almost no tannin, a red that copes with fried chicken.

Worth Seeking Out

Listán Negro from the Canary Islands, Spain. A light, peppery red grown on volcanic soil, fresh enough to cut the fat and spicy enough for hot sauce.

Avoid

Big, oaky, high alcohol reds and soft, buttery whites. Tannin and oak turn coarse against fried food, and alcohol makes hot sauce burn.

Failing That

A Prosecco, Veneto, Italy.

If All Else Fails

Pale rosé from Provence.

Want to be able to craft answers like this? The Vinealto Wine Coach takes you from the basics to advanced.