Lots of ads recently on several radio stations I listen to in the Boston area for this relatively new company. Their wine director is the former cellarmaster of Windows on the World and Wine Director for Le Cirque 2000, so credentials aren't as circumspect as one might originally think. Currently available only in MA, NY, RI, WI, MI, MD, and DC.
What he's done is created 5 wines from a blend of grapes that are specifically paired to go "perfectly" with roasted chicken; pasta with tomato sauce, pizza, grilled steak and grilled salmon.
My question is how can one wine match perfectly with "roast chicken" when there are so many ways to roast chicken? Herbs, spices and marinades easily change the dominant flavor of chicken, just as a pizza made with hot peppers or buffalo chicken is going to be completely different from a margherita pizza.
I'm not looking to buy the wines in my area; just curious as to what oenophiles think.