Facts provide that anything fresh and fruity go with Poussin, the French for baby chicken. New York Times has reported the common pairing of Poussin with Washington Riesling, but what stands out is pairing the complementing Washington Riesling, with green apple as an ingredient for the stuffing.
The article has been apt in pointing out that the addition of green apples would introduce a tangy element in the stuffing and would perfectly blend with herbs and pancetta in the stuffing. However, the tartness of the stuffing, might be a bit too much when set as a complementary to the tartaric Riesling.
Riesling usually does not have the hints of tropical fruit as hinted in the article and therefore, it might not be a very good match for the subtlety of tart apples. However, depending upon the mild degree of tartness in the stuffing, diners can decide to pour themselves a glass of Riesling, which otherwise would go better with a creamy Chardonnay.
