What wine goes with white meat? Chardonnay, Chenin or Pinot Noir
927 wines to serve with white meatWith white meat, serve a full-bodied white such as Chardonnay or Chenin Blanc, or a light, fruity red such as Pinot Noir. The sauce guides the choice: cream and mushrooms point to white, roasting juices and golden skin to red.
Poultry, veal and pork share tender, delicate meat. Our selection brings together Chenins from South Africa, Chardonnays from Burgundy, Rieslings, Pinot Noirs from all over the world and a few sakes for Asian-inspired recipes.
Shaw & Smith - M3 Chardonnay 2023
This wine embodies Australian elegance, offering a refined and complex expression of the unique terroir of the Adelaide Hills.
Domaine la Renarde - Crémant de Bourgogne Brut
Green apple, almond and brioche: fine Burgundy bubbles ready for the aperitif.
Domaine de la Roche Aiguë - Hautes-Côtes de Beaune La Dalignière Rouge 2023
Raspberry, cherry, forest floor: a Pinot Noir from the hills above Beaune, fine and easy-drinking.
Laurent Mabileau - Saint-Nicolas-de-Bourgueil Rouge 2023
Blackcurrant, raspberry and violet: an organic Saint-Nicolas whose tannins are never harsh.
Duvernay - Rully Cloux Louvrier Blanc 2023
Apple, pear and white flowers on a silky texture, this Rully plays on freshness.
Duvernay - Rully 1er Cru Rabourcé Blanc 2024
Peach, jasmine and minerality: Rully Chardonnay in its premier cru version.
Duvernay - Rully 1er Cru Champs Cloux Rouge 2024
A Rully premier cru with ripe fruit, cherry and violet, carried by elegant tannins.
Domaine Vaudoisey - Volnay Rouge 2022
The finesse of Volnay in Pinot Noir: strawberry, raspberry, silky tannins and a long finish.
Domaine Vaudoisey - Volnay 1er Cru Les Mitans Rouge 2023
Volnay premier cru: lace-like finesse over vibrant red fruit.
Domaine Vaudoisey - Bourgogne Pinot Noir 2022
Burgundy Pinot Noir in its everyday style: velvety and straightforward.
Domaine Vaudoisey - Bourgogne Chardonnay 2023
Apple, pear and brioche, a round white Bourgogne kept straight by its mineral freshness.
Domaine la Renarde - Rully Les Plantenays Blanc 2023
A creamy white from the Côte Chalonnaise, spring flowers and toasted hazelnut.
Domaine la Renarde - Givry Champs Pourrots Rouge 2024
Champs Pourrots, a generous red Givry that the barrel never masks.
Domaine du Four Bassot - Rully En Varot Blanc 2023
A white Rully, round on the palate, straightened by limestone on the finish.
Domaine de la Roche Aiguë - Saint-Romain Rouge 2022
A high-altitude Pinot, light-bodied but precise in its aromas.
Domaine de la Roche Aiguë - Meursault Les Clous Blanc 2024
A classic Meursault, white peach, toasted hazelnut and chalk.
Domaine de la Roche Aiguë - Hautes-Côtes de Beaune Rouge 2024
Pinot from the hills above Beaune: fruity, with liquorice notes, ready for the table.
Domaine de la Roche Aiguë - Auxey-Duresses Rouge 2023
A delicate Pinot, all freshness, that never overpowers the plate.
Domaine de la Roche Aiguë - Auxey-Duresses Blanc 2023
Auxey-Duresses in white, a straight Chardonnay that improves in the cellar.
Domaine de Bel-Air - Bourgueil Les Vingts Lieux Dits Rouge 2022
Blackberry, blackcurrant and green pepper: a tank-aged Bourgueil to serve cool with grilled meats.
Domaine Bonnardot - Côtes de Nuits Villages Rouge 2023
Côte de Nuits-Villages, black cherry and undergrowth, silky tannins.
Domaine Bonnardot - Bourgogne Hautes-Côtes de Nuits Blanc "Les Frangines" 2024
A high-altitude Chardonnay, lively in fruit, only lightly touched by oak.
Château de Targé - Saumur-Champigny Rouge 2021
Blackcurrant, blackberry and green pepper: Saumur Cabernet Franc in its structured style.
Domaine Bonnardot - Ladoix Les Vris Blanc 2022
A white Ladoix that puts chalk and lemon ahead of the oak.
Which wine for which white meat and sauce?
Here, the sauce matters more than the meat. Find your recipe and let us guide you.
| Dish | Wines to choose | Why it works |
|---|---|---|
| Roast chicken free-range chicken, guinea fowl, capon | Pinot Noir, Burgundy Chardonnay | Golden skin and roasting juices love red fruit as much as the roundness of Chardonnay. |
| Blanquette de veau blanquette, chicken in cream sauce | Chardonnay, Chenin Blanc | Cream calls for a full-bodied white, and the liveliness of Chenin brings lightness to the sauce. |
| Roast pork roast, pork tenderloin with prunes | Riesling, Pinot Noir, light Grenache | Mild, slightly sweet meat goes well with fruit and freshness. |
| Veal escalope piccata with lemon, saltimbocca | Falanghina, lively Italian white | Lemon and sage find an echo in a saline, crisp white. |
| Poultry with morels chicken with morels, chicken supreme with vin jaune | Barrel-aged Chardonnay, dry Tokaji Furmint | Forest floor notes answer the oak and richness of the white. |
| Spiced chicken chicken tikka, yakitori, lemongrass chicken | Riesling, Torrontés, sake | Floral aromas and freshness soothe the spices and go with sweet and savoury sauces. |
| Ribs and glazed pork barbecue ribs, caramel pork | Zinfandel, fruity Syrah | A sweet glaze loves a generous red with ripe fruit and soft tannins. |
With the same dish, a white highlights the tenderness of the meat, while a light red brings out the cooking juices.
Pinot Noir, the bridge between white and red
Pinot Noir is the most versatile red for white meat. Its fine tannins and cherry fruit go as well with a roast chicken as with a pork tenderloin, and it is served slightly cool, at around 14 °C. In Burgundy it gains forest floor notes; in New Zealand or California it offers brighter fruit that pleases the whole table.
For white wine, look to South Africa. Cape Chenin Blanc combines the roundness of a sun-ripened wine with vibrant acidity, ideal with a cream sauce. For an escalope with lemon, the Falanghina from Vesevo, in Campania, brings citrus notes and a saline finish. And for poultry with morels, a barrel-aged Chardonnay remains a classic that is hard to beat.
Three pairings to try
Sunday roast chicken and Pinot Noir. The cooking juices and red fruit make a comforting duo.
Blanquette and Cape Chenin. The tension of Chenin balances the richness of the sauce.
Yakitori and sake. A shared umami note, for a surprisingly precise pairing.
The Wine Wanderer Team
Your questions about wine and white meat
What wine goes with roast chicken?
With a roast chicken, serve a light Pinot Noir or a full-bodied Chardonnay. The red goes with the crispy skin and the juices, the white highlights the tender meat. A fruity Grenache also suits poultry with herbes de Provence. Find all our advice in the guide what wine goes with roast chicken.
White or red wine with white meat?
Both work with white meat: it all depends on the sauce. A cream or butter recipe calls for a round white such as Chardonnay; a roast with its juices or grilled poultry happily takes a light, low-tannin red such as Pinot Noir. A rosé with character is also a lovely summer option.
What wine goes with blanquette de veau?
For a blanquette de veau, choose a full-bodied, fresh white: Burgundy Chardonnay or South African Chenin Blanc. The cream and lemon in the sauce call for both roundness and liveliness. We go into the best pairings in our article on blanquette de veau.
What wine goes with roast pork?
With roast pork, serve an off-dry Riesling or a fruity red such as Pinot Noir. The mild meat of pork loves fruit and freshness. For a pork tenderloin with prunes, a generous Grenache brings a candied note that extends the garnish.
What red wine goes with white meat?
With white meat, choose a light red with supple tannins: Pinot Noir, Gamay, Cinsault or a lightly extracted Grenache. Served at around 14 °C, these wines go with poultry, veal and pork while respecting their delicacy. The Rouge Cinsault from Dorrance, in South Africa, is a fine example of this style.
At what temperature should wine be served with white meat?
Serve a full-bodied white between 11 and 13 °C and a light red at around 14 °C. A Chardonnay that is too cold loses its aromas, while a slightly chilled Pinot Noir gains brightness. Take whites out of the fridge twenty minutes before serving.