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.
Simcic Marjan - Opoka Cru Ribolla 2019
A cru Ribolla, deep and saline. Macerated texture meets a very clear-cut mineral freshness.
Antonio Madeira - Tinto 2022
A high-altitude Dão, vibrant and mineral. Fine fruit meets the freshness of granite.
Margherita Otto - Barolo Nebbiolo 2021
A terroir-driven Barolo, precise and deeply nuanced. The finesse of Nebbiolo meets a structure built for ageing.
Emmerich Knoll - Vinothekfüllung Riesling 2024
A great Wachau Riesling, powerful and chiselled. Ripe fruit meets persistent saline minerality.
Emmerich Knoll - Ried Loibenberg Riesling 2024
A great terroir Riesling, broad and chiselled. The warmth of the Loibenberg meets deep minerality.
Bondar - Junto 2021
A luminous, juicy and delicately spiced McLaren Vale red. The fresh expression of a Mediterranean blend.
Bodegas Menade - Nosso 2021
A natural Verdejo, generous and lively, off the beaten track of Rueda.
Artadi - Viñas de Gain 2021
A Rioja Alavesa Tempranillo, at once juicy, fresh and finely spiced. Elegant fruit in the service of terroir.
Giacomo Fenocchio - Nebbiolo Langhe 2022
A precise Langhe Nebbiolo, between fruit, flowers and mineral depth.
Escarpment - Noir Pinot Noir 2022
A fresh, supple and intensely fragrant Martinborough Pinot Noir. A lively, savoury expression of New Zealand terroir.
David & Nadia - Chenin blanc 2022
A Swartland Chenin that is at once generous, taut and mineral. The precision of old vines in the glass.
David & Nadia - Aristargos 2022
A great white from the Swartland, textured and deeply saline. Rich fruit meets remarkable tension.
Christophe Abbet - Marsanne 2019
An old-vine Marsanne from Valais, broad and chiselled. Granite gives it its mineral brilliance.
Barbeito - Verdelho Old Reserve (med dry) NV
A Madeira with character, where Verdelho combines measured sweetness and saline tension.
Weingut Bründlmayer - R. Kamptal Terrassen 2024
A precise, luminous terrace Riesling, between yellow fruit and mineral freshness.
Golan Heights Winery - Yarden Sauvignon Blanc 2022
A lively, sunny Golan Sauvignon Blanc with volcanic freshness. A touch of oak gives it relief.
Golan Heights Winery - Yarden Chardonnay Odem 2022
A high-altitude Chardonnay, broad and vibrant. The freshness of the Golan meets the finesse of French oak.
Golan Heights Winery - Gamla Chardonnay 2023
A Chardonnay from the northern Golan, fresh and nuanced. Ripe fruit meets a fine touch of French oak.
Terre à Terre - Crayères Vineyard 2021
A Wrattonbully Sauvignon Blanc, at once chiselled, deep and delicately oaked.
Tapanappa - Tiers Vineyard 1.5 M 2022
A Piccadilly Valley Chardonnay, at once intense, chiselled and deeply textured.
Tapanappa - Tiers Vineyard 2022
A great cool-climate Chardonnay, between creamy depth and mineral tension.
San Polino - Rosso 2022
A lively, harmonious Sangiovese from Montalcino, between deep fruit and Tuscan freshness.
Ridge Vineyards - Pagani Ranch Zinfandel 2023
A great old-vine Zinfandel, deep and vibrant. The freshness of Sonoma Valley balances its generous body.
Ridge Vineyards - Lytton Springs 2022
A great blend from old Californian vines, deep and structured. The power of black fruit meets spicy freshness.
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.