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A good food and drink pairing is all about balance, body, and complementary flavors. To think through what goes well with chicken piccata, consider the different elements — seared chicken cutlets, a rich lemon butter pan sauce, herbaceous parsley, and pops of salty capers.
Across the board, look for a beverage with plenty of zippy acidity. co*cktails that rely on bright citrus are a clear choice, like a Tom Collins that combines gin, lemon juice, simple syrup, and club soda. High-acid wines are also a great go-to. Select medium-bodied and acidic white wines like a dry riesling or light-bodied red wines with ample acid like a gamay. For beer, choose a brew that leans more crisp and refreshing than heavy, bitter, malty, hoppy, or grainy. Though well-balanced, chicken piccata is fairly rich, so you will definitely want a lighter beer that you can enjoy throughout the meal without getting overly full.
Wines, beers, and co*cktails that go well with chicken piccata
Go simple with a vodka soda and a lemon wedge or classic with a French 75 — dry sparkling wine upgraded with gin, lemon, and a touch of simple syrup. The olive juice in a dirty vodka martini plays well with the brininess of Italian capers, and a gin martini with a twist would cleanse the palate between bites. Stay away from syrupy and bitter co*cktails. Think less Negroni and moreAperol Spritz.
The same is true for beers. A little bit of bitterness in a light-bodied and refreshing beer would be pleasant, but an American or Indian pale ale would be too overpowering for chicken piccata. Try a blonde ale, witbier, or pilsner. Chicken piccata is distinctly Italian-American, so a crisp and refreshing Italian lager like a Peroni Nastro Azzurro is a great pairing with its notes of citrus and palate-cleansing qualities.
For wines, consider a sauvignon blanc, Vermentino, or Chenin blanc. Some chardonnays that aren't aged in oak and lean brighter, like a French Chablis,are also great. Those who tend to prefer red wine should select something light-bodied and acid-forward like a Zweigelt, pinot noir, grignolino, or Schiavo. In general, wines made with grapes grown in cooler climates tend to be more acidic, so consider where they are from. Opt for a pinot noir from Oregon, Upstate New York, or Burgundy, or a sauvignon blanc from Bordeaux, New Zealand, or Sancerre.
Why these pairings work
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It may seem counterintuitive, but pairing acidic foods and drinks together helps to mellow the acid in both. An albariño, for example, provides ample zip plus a salty minerality that will make those capers shine. A German-style sour beer is also great for bringing some acid to the party as they tend to be dry, drinkable, and versatile.
You are also going to want to choose a beverage that has a similar weight. Something very light-bodied is going to be overwhelmed by the fat in the dish while a very heavy drink will overpower the delicate citrus and herbal flavors. Though chicken piccata does have a brightness and uses a lean protein, it also has some heft from the dredged and pan-fried chicken and plenty of butter. It falls somewhere in the middle when it comes to richness, so opt for a medium-bodied libation. You can use the exact same concepts to make a non-alcoholic co*cktail and food pairing. Try a citrus soda, a zero-proof Salty Dog, or sparkling water with a lemon twist.
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