Hirsch Grüner Veltliner Ried Heiligenstein 2022
Wachau, Austria • classic
White pepper, green apple, and lentil with racy acidity.
Chicken Adobo
braised • vinegar • soy
Also known as: adobong manok, filipino chicken adobo
About the Dish
Chicken Adobo is a filipino braised that leans on braised, vinegar, soy. We look for bottles that respect the texture and seasoning without drowning the dish.
Our goal: keep the braised feel intact while adding lift from Wachau Grüner Veltliner.
Top Pour: Wachau Grüner Veltliner
Crisp acidity matches the vinegar tang while pepper notes echo black pepper.
Body: mediumAcidity: highSweetness: dry
Why it works
- White pepper note syncs with fresh herbs and greens.
- High acid cuts through fried and creamy dishes.
Signature aromas
white peppergreen applelentil
Bottle inspiration
Pairing Playbook
- White pepper note syncs with fresh herbs and greens.
- High acid cuts through fried and creamy dishes.
- Avoid: heavy oaked reds, sweet wines.
Solid Alternates
Vouvray — Body: mediumVouvray — Acidity: highVouvray — Sweetness: dryRueda — Body: lightRueda — Acidity: highRueda — Sweetness: dry
FAQ
- What wine pairs best with Chicken Adobo?
- Wachau Grüner Veltliner is our first pour because Crisp acidity matches the vinegar tang while pepper notes echo black pepper..
- Are there budget-friendly alternatives for Chicken Adobo?
- If Wachau Grüner Veltliner is out of reach, grab Vouvray Sec Chenin Blanc—it shares the same structure and keeps the food in focus.
- Which wines should I avoid with Chicken Adobo?
- Skip styles like heavy oaked reds, sweet wines—they fight the seasoning or overwhelm the dish.
- What if I want a non-alcoholic pairing for Chicken Adobo?
- Try sparkling water with a citrus twist, chilled oolong tea, or verjus spritzes—they mirror acidity without the alcohol.
Skip These Bottles
heavy oaked redssweet wines
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