Protein Group
Poultry
About This Group
Poultry spans chicken, turkey, duck, goose, and quail, with flavor and richness varying widely between lean white meat and darker, fattier cuts.
Poultry spans chicken, turkey, duck, goose, and quail — everyday to celebratory proteins with wide pairing range. Species and cut (white vs dark meat, fat content) matter more than tannin alone for wine matching.
FAQ
- Why does poultry pair with both white and red wine?
- Lean breast suits crisp whites and rosé; rich duck, thigh meat, and roast preparations handle light to medium reds.
- How does species metadata help?
- The species field filters chicken, turkey, duck, goose, and quail without adding hierarchy depth — enabling analytics and search across a flat entity model.
At a Glance
Parent category
Animal Protein Foods
Food count
22
Scientific Classification
- Display name
- Poultry
- Category
- Animal Protein Foods
- Food count
- 22
Taxonomy
- Processing states represented
- fresh, ground, prepared
- Species represented
- chicken, duck, goose, quail, turkey