These Wines Pair Perfectly with Wildfire’s Signature Nightly Specials

A new pairing for every night of the week

Each week at all Wildfire locations, Executive Chef Joe Decker has created specials for every day of the week that are featured for one night only (sometimes two!), with limited quantities available. These beloved comfort food classics, such as the Southern Fried Chicken Dinner or Spit-Roasted Turkey Dinner, have captured the hearts (and stomachs) of Wildfire guests across the country and today, Wildfire’s Wine and Spirits Director Brad Wermager is sharing his recommendations for the best wine pairings to order up and enjoy alongside each special dish.

Click here to view the nightly specials, make a reservation, or order carryout and delivery from a Wildfire location nearest you.

To find more nightly specials available at a Lettuce restaurant near you, click here.

Southern Fried Chicken Dinner + Sparkling Wine

At Wildfire it’s not just Monday night, it’s Southern Fried Chicken Dinner night! The four-piece chicken dinner comes complete with red skin mashed potatoes, mushroom gravy, homemade biscuit, coleslaw and honey, and to make it even better, Brad recommends pairing this classic dish with a sparkling wine. The acidity and bubbles cut through the saltiness and richness of the fried chicken. This combination enhances the effervescence in the sparkling wine and the savory elements in the fried chicken. Brad’s Pick: J. Vineyards & Winery California Cuvee.

Pro tip: Select wines are half-price at all Wildfire locations every Monday! Choose your favorite bottle of wine from a list curated by Brad.

Available Mondays at Wildfire in Chicago, Oak Brook, Lincolnshire, Schaumburg, Glenview, Eden Prairie and Tysons.

Available Tuesdays at Wildfire in Tysons.

Spit-Roasted Turkey Dinner + Rosé

Wildfire’s Spit-Roasted Turkey Dinner, served with mushroom-herb stuffing, cranberry relish, gravy and red skin mashed potatoes, is basically Thanksgiving on a plate, available every Tuesday all year-round. For the perfect wine to go with your turkey, Brad shares that a rosé from Provence, France or Sonoma, CA are your best bet! Rosés are generally unoaked, fairly light bodied, dry and have a good amount of acidity which all works well with both dark and white meat, dressing, mashed potatoes and cranberry relish. Brad’s Pick: La Crema Pinot Noir Rosé.

Available Tuesdays at Wildfire in Chicago, Oak Brook, Lincolnshire, Schaumburg, Glenview and Eden Prairie.

Available Sundays at Wildfire in Tysons.

Fire-Grilled Greek Chicken + Chardonnay

The Fire-Grilled Greek Chicken at Wildfire is sure to get you past the mid-week hump. Available Wednesdays, the dish features a boneless half chicken, roasted potato wedges with lemon, garlic and herbs. Due to the acidity in the dish, Brad recommends a bold white wine like a Chardonnay to pair with it. Chardonnay has a substantial amount of body along with rich flavors of butter, vanilla, apple, oak, butterscotch and mango that magnify the complex flavors in the Fire-Grilled Greek Chicken. Brad’s Pick: J. Lohr Vineyards Riverstone Estate Chardonnay.

Try the recipe for Wildfire’s Fire-Grilled Greek Chicken at home.

Available Wednesdays at Wildfire in Chicago, Oak Brook, Lincolnshire, Schaumburg, and Glenview.

Beer-Braised Short Ribs + Red Blend

Order up the cozy Beer-Braised Short Ribs, served with roasted root vegetables and red skin mashed potatoes, every Thursday. Brad says that this rich and savory dish requires an equally rich and savory wine to match, such as robust red blend of Malbec and Syrah. His pick is a rich, spicy and juicy pour that has black fruit flavors, which amplifies the melt in your mouth and umami that comes along with enjoying perfectly cooked short rib. Brad’s Pick: Eruption (Malbec/Syrah Blend).

Available Thursdays at Wildfire in Chicago, Oak Brook, Lincolnshire, Schaumburg and Glenview.

Available Wednesdays and Thursdays at Wildfire in Eden Prairie.

Filet Mignon Wellington + Cabernet Sauvignon

According to Brad, Wildfire’s take on a classic Beef Wellington pairs perfectly with a cabernet sauvignon. From the first bite of the Beef Wellington, your taste buds experience all the layers of flavor and texture from the flaky dough, the foie gras or mushroom pâté, the beef tenderloin and the red wine sauce. To balance out all of these flavors, the wine should have equal amount of flavors and textures and a cabernet sauvignon has just that. Cabs’ abundant structure, weight and richness can match up to the decadent components of Wildfire’s Beef Wellington. Brad’s Pick: Austin B22 Cabernet Sauvignon.

Available Fridays and Saturdays at Wildfire in Chicago, Oak Brook, Lincolnshire, Schaumburg, Glenview and Edent Prairie.

Available Fridays at Wildfire in Tysons.

Parmesan-Crusted New York Strip + Chianti

The Parmesan-Crusted New York Strip with roasted mushroom caps pairs perfectly with an Italian red like a Tuscan Chianti, Brad say. Chiantis are typically dry, dusty, earthy and exhibit tart red fruit characteristics, all of which work well with red meat and cheese. Brad shares that the parmesan cheese crust in this Sunday special brings out more of the red fruit and juicy elements in a Chianti and will subdue the earthy and tart flavors of the wine. Brad’s Pick: Fattorie Melini “Terrarossa” Chianti Classico.

Available Sundays at Wildfire in Chicago and Eden Prairie.

Available Saturdays at Wildfire in Tysons.

Next time you’re talking to friends or family about what’s for dinner, be sure to check out the nightly special at the Wildfire location nearest you. Not only does the restaurant offer an exclusive dish every night of the week, but now you can pair each dish with the perfect glass of wine like a pro, thanks to Brad!

To view the nightly specials, make a reservation, or order carryout and delivery at a Wildfire location nearest you, click here.