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A successful chicken and wine pairing is not only awesome, it’s actually not too tricky to achieve. As a general rule, white meat needs a softer wine that doesn’t drown out the flavors of the dish. White wines work well with chicken, as do softer reds with spicy marinades.

Chicken Breast and Pancetta with Pinot Noir

The breast is the leanest part of a chicken, and can be very juicy and tender – unless you overcook it of course! Serve with a dollop of creamy, buttery mash and seasonal green vegetables.x

You’ll need a very grown-up Pinot Noir with subtle strawberry on the nose and berry tartness on the palate. The older the vintage, the more it means there’ll be some savory, smoky undertones that will complement the breast beautifully.

BBQ Chicken Drumsticks with Zinfandel

Drumsticks are similar to wings in that they come on the bone, but they are made from the chicken’s shins. They are easy to cook and ideal for marinating and chucking on the BBQ. Make a tangy BBQ sauce for the drumsticks, and serve with homemade coleslaw, chips and a green salad.

And now for the wine bit – you can’t beat a big, bold red like Zinfandel when pairing with strong BBQ flavors. This is a full-bodied red with deep and dense “jammy” dark fruits, a velvety texture, and spicy undertones. It’s absolutely bursting with flavors that will balance rather nicely with the rich, smoky marinade and BBQ char.

Chicken Tenders with Sauvignon Blanc

One for the healthy eaters out there. Chicken tenders are a great source of lean protein and are often used in lighter white meat dishes such as Chicken Caesar Salad. Chicken strips really take on other flavors very well, so will soak up a sauce easily and allow you to spice up a healthy dish with minimal effort! Why not try a lemon, ginger and chili marinade and stir-fry the strips with beansprouts and crunchy vegetables. Yes, it’s as yummy as it sounds!

A lime-fueled, zesty Sauvignon Blanc is a great partner for this aromatic marinade. The Sauvignon Blanc is a super fresh white, with a trademark combination of citrus and tropical fruit. It’s the perfect flavor match for the lemon, ginger and chili spice of this delicious chicken dish.

Whole Chicken Roast with Chardonnay

Is there anything better than a roast chicken dinner on a Sunday? Nope! Roasting the chicken whole is a simple way of retaining all the wonderful flavors of the meat. It’s tender and moist, and can be used in many dishes in the days after your roast using the scrummy leftovers.

The Irish Coffee was created in the winter of 1943 by Joe Sheridan, chef at Foynes Port near Limerick, Ireland. Foynes was an airbase for transatlantic flights at the time that often carried political or Hollywood figures. Due to its popularity, it is of no surprise that this drink spread so quickly around the world.

What you’ll need:

1 1/2 ounces Irish whiskey

1 oz of Bailey’s Irish Cream Liqueur

Brewed coffee, hot

Garnish: whipped cream

How to make it:

Filling an Irish Coffee mug with hot water, let sit for 2 minutes to heat mug, then discard the water.

Add the whiskey and sugar to the glass, fill with the coffee, and stir.

A demure is usually a woman who is shy or modest. Well this demure is a bourbon drinking, ass-kickin lady who’s going to make you love her. We prefer this lady as an appetizer to your meal or as your companion & date during cocktail hour. Have her back by midnight.

What you’ll need:

2 oz Bourbon

¼ Cointreau

¼ Crème de Mure

¾ oz Fresh Lemon Juice

¼ oz Simple Syrup

How to make it:

Now it’s time to make the cocktail. We highly encourage a cocktail shaker but a blender will also suffice (make sure to not include the ice in the blender, because it will dilute your drink). These directions will assume you already are a badass at-home cocktail maker and have gone out to get the shaker.

Add all ingredients into a shaker filled with ice.

Shake the shaker until is completely chilled

Absinthe cocktails are few and far between. However, when done right, these cocktails sometimes can convert you into exclusively wanting them. The Green Beast cocktail is a pure example of that. Easy to make, whether for yourself or for your crowd. A refreshing drink filled with water, enjoy it anytime you’re feeling a little summery.

What you’ll need:

1 oz Absinthe

1 oz Fresh Lime Juice

1 oz Simple Syrup

2 Cucumbers

4 oz Water

How to make it:

Now it’s time to make the cocktail. This drink is absurdly simple to make and should take no longer than 45 seconds once your ingredients are ready. No shaker or separate mixing glass is required.

Add all ingredients into your glass filled with ice

Throw in 4 cucumber slices

The key when cooking or ordering steak is not to pinpoint a “one size fits all” suggestion.  Rather, by considering the cut and preparation of the steak alongside personal preference, one can find a myriad of options to accompany any bovine feast. Let’s consider steak and wine pairings by cut.

Best Wine With Filet Mignon

Answer: Pinot Noir

Why: As previously mentioned, Pinot Noir can actually be a lovely pairing with this lighter cut of meat.  True, some Pinots are lithe and delicate and will likely be overwhelmed by any red meat; however, there are many examples of Pinot that can easily stand up.

California produces many such examples: Pinots from Napa will be generally richer than those from Sonoma. Even within cool Sonoma, plenty of full-bodied Pinots exist. In the Burgundy region of France, regions such as Vosne-Romanée and Gevrey-Chambertin are known for their masculine, well-structured and rich Pinot Noirs—and are especially well-suited to savory and aromatic accompaniments such as mushrooms, truffles, and herbs.

Best Wine With A New York Strip

Answer:

Rhône and Bordeaux blends

Why: New York Strip is a cut of steak that is plenty rich, firmer in texture and a bit less fatty than a ribeye with a good bite.  While this cut can surely hold up to the biggest wines, it does not require them—therefore New York Strip steak is a good opportunity to branch out into new styles of wine.

We particularly enjoyRhône- and Bordeaux-style blends; these blends are created with several varieties of wine blended together to create prime balance. For example, the dark rich Syrah in a Rhône blend is complemented by the juicy red fruit of Grenache and perhaps even the aromatic lift of Viognier, a white variety.  The bold, tannic Cabernet Sauvignon in a Bordeaux blend is complimented by lush, chewy merlot and earthy, aromatic Cabernet Franc.

The result is wines that are at once rich and balanced; smooth and structured; fruity and savory. Perfect for balancing the New York Strip. While many classic examples hail from the Rhône and Bordeaux regions of France themselves, California also produces some noteworthy blends.

Best Wine With Flank Steak/Skirt Steak

Answer:

Zinfandel

Why: Flank Steak  is often cooked with a good char and served with a sauce.  They are toothsome and rich without being overly fatty.

I love this opportunity to throw in a good Zinfandel—especially if the meat is prepared with any kind of spice.  Zinfandel is a rich, chewy varietal that is full-bodied yet without the firm tannins of Cabernet Sauvignon, which require a higher fat content to be softened on the palate.  Its fruitiness will hold up to spice (dry wine intensifies and clashes with spice) and Zinfandel is usually generously oaked which will pick up any char on the meat (remember: oak loves smoke). As a bonus, Zinfandel is usually less expensive than the other wines on this list, making it the perfect companion to these affordable cuts of meat.

Best Wine With A Ribeye Steak

Answer:

Cabernet Sauvignon

Why: Cabernet Sauvignon is the best wine to pair with Ribeye steak, but why? Ribeye is the big daddy cut of steak. It is the richest cut with the highest fat content and is known for its ample intramuscular marbling.  The ribeye is the perfect opportunity to go full-on classic steakhouse.

The timeless horchata is arguably the best cinnamon beverage out there. How can we make it even better? You guessed it. Alcohol. This refreshing drink combines the fresh, simple, and sweet taste of the classic cinnamon Horchata with white rum and sherry for a sinful adult treat.

What you’ll need:

1 ½ ounces white rum

½ ounce Spanish sherry

4 ounces horchata

How to make it:

Now it’s time to make the cocktail. Make sure to have a shaker on hand filled with ice. If you don’t have a shaker, make sure to stir thoroughly.

Fill glass with ice.

In a shaker, add white rum, Spanish sherry, and horchata.

Shake vigorously, then strain over ice. The drink will be cold from the shaking and you won’t dilute your drink with the leftover ice.

The Irish Coffee was created in the winter of 1943 by Joe Sheridan, chef at Foynes Port near Limerick, Ireland. Foynes was an airbase for transatlantic flights at the time that often carried political or Hollywood figures. Due to its popularity, it is of no surprise that this drink spread so quickly around the world.

What you’ll need:

1 1/2 ounces Irish whiskey

1 oz of Bailey’s Irish Cream Liqueur

Brewed coffee, hot

Garnish: whipped cream

How to make it:

Filling an Irish Coffee mug with hot water, let sit for 2 minutes to heat mug, then discard the water.

Add the whiskey and sugar to the glass, fill with the coffee, and stir.