Chicken Marsala, with its rich, savory sauce made from Marsala wine, mushrooms, and butter, pairs best with wines that complement its earthy depth and balance its creamy, slightly sweet flavors. Here are some ideal choices:

White Wine Pairings

• Chardonnay (Louis Latour, La Crema) – A medium to full-bodied Chardonnay with a touch of oak complements the creaminess of the mashed potatoes and the richness of the Marsala sauce.
• Viognier – Offers floral and stone fruit notes that pair well with the savory and slightly sweet profile of the dish.

Red Wine Pairings

• Pinot Noir (Sea Sun) – A light to medium-bodied Pinot Noir with red fruit and earthy notes enhances the mushrooms and herbs in the dish without overpowering the chicken.
• Merlot (St. Francis) – Soft tannins and dark fruit flavors in Merlot create a smooth pairing with the dish’s creamy and umami-rich elements.
• Barbera – With high acidity and notes of cherry and spice, Barbera balances the dish’s richness while complementing the Marsala wine sauce.

For the best experience, opt for a wine with balanced acidity and moderate tannins, ensuring it enhances rather than competes with the dish’s flavors.