Jose wrote:

>> Chicken- simple roast chicken is a fine backdrop for fine mature reds
>
> I'll have to try that! Would you suggest that for simple grilled
> chicken too, or does roasting give it the depth of flavor needed to
> stand up to a mature red?

To me, roast chicken is simply a tabula rasa for wine: it has a very
subtle flavor that doesn't get in the way of a delicate wine. Grilled
chicken has a bolder flavor and (to me) begs for a bigger sort of wine.

Mark Lipton