If you want a white wine with plenty of perfume and loads of mouth-coating texture - all qualities you'll need for this aromatic, rich, classic French chook dish - then I would suggest heading to France's Rhône valley for inspiration, or to one of the growing number of Australian vineyards in which white Rhône grapes have been planted. Viognier, marsanne and roussanne are the best-known of these varieties, but the list of grapes that loosely fall under the Rhône heading also includes exotica such as grenache blanc, roussette and clairette. Viognier is the headiest, most exuberant and most powerful of them all; marsanne has a lovely freshness, a honeysuckle character, a savoury edge; and roussanne is the sturdiest-flavoured of the lot, less obviously aromatic and more intense. In the Rhône, as in Australia - and, indeed, across France's great sweeping southern vineyard lands - it's possible to find wines made solely from each of these varieties as well as wines that are blends of two, three or more of the grapes.
You needn’t travel all the way to France to find Rhône varietals worthy of this garlic-rich braise.