What wine goes with white meat? Chardonnay, Chenin or Pinot Noir
858 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.
Terroir Al Limit - Terroir Històric Negre 2023
A red from the historic villages of Priorat, juicy and vibrant, with the smoky minerality of llicorella.
Terroir Al Limit - Terroir Històric Blanc 2023
A white from the historic villages of Priorat, between schist and granite, lively, saline and silky.
Telmo Rodriguez - Molino Real Mountain Blanco 2023
A dry Muscat from the mountains of Málaga, born on the steep schist of Cómpeta, luminous and saline.
Bodega Lanzaga - Corriente 2021
A Rioja from Rioja Alavesa grown on high-altitude limestone, aged in barrels and large oak vats for precise fruit.
Telmo Rodriguez - Al-Muvedre 2025
An old bush-vine Monastrell from Villena, generous, fresh and true to the Mediterranean spirit.
Sara I René Barbier - Sindicat La Figuera 2024
A high-altitude Grenache from La Figuera, fresh and floral, carried by the village's old vines.
Sara I René Barbier - Partida Bellvisos White 2018
A skin-contact white from Priorat, from old vines in Gratallops, aged in amphora and then in demi-muid.
Recaredo - L'Infinit 2023
A vintage brut nature from Sant Sadurní d'Anoia, with long ageing on the lees and disgorgement by hand.
Portal del Priorat - Gotes del Priorat 2023
A Priorat from high-altitude terraces on llicorella, juicy and fresh, with notes of cherry and liquorice.
Cava Evolucio - Evolució Brut Nature
An organic brut nature cava from terraces facing the Mediterranean, briny, lively and finely chiselled, with no dosage at all.
Huber - Riesling Ried Rothenbart 1ÖTW 2024
The Rothenbart premier cru, a Riesling from the highest terraces of the Traisental, dense, firm and ferrous.
Huber - Riesling Reichersdorf Alte Reben 2025
An old-vine Riesling from the Traisental, pure and round, between mirabelle plum, guava and chalky minerality.
Huber - Grüner Veltliner Reichersdorf Alte Reben 2025
An old-vine Grüner Veltliner from the Traisental, fresh, fruity and chalky, with lovely tension.
Huber - Pinot Noir Alte Reben 2025
An organic Pinot Noir from the Traisental, concentrated and clean, with notes of raspberry, thyme and black tea.
Weingut Bründlmayer - Riesling Ried Steinmassl 1ÖTW 2024
A Riesling from the gneiss terraces of the Kamptal, crystalline and taut, from a cru mentioned as early as 1396.
Koehler Ruprecht - Pinot Noir Spätlese 2024
An elegant, taut Pinot Noir from Kallstadt, where cherry and spice rest on limestone.
Koehler Ruprecht - Spätburgunder Kabinett Trocken 2024
A light, vibrant Pinot Noir from the Pfalz, with notes of cherry and spice over the freshness of limestone.
Koehler Ruprecht - Kallstadter Saumagen Riesling Auslese Trocken 2019
The great dry Riesling from the Saumagen, dense, saline and complex, aged at length on the lees in large oak vats.
Koehler Ruprecht - Kallstadter Riesling Kabinett Trocken 2023
A dry Riesling from Kallstadt, lively and saline, aged in large oak vats in the Pfalz tradition.
Dr Loosen - Dr L Riesling Feinherb 2024
A medium-dry Mosel Riesling, lively and fruity, carried by the saline freshness of the slate slopes.
Moaï - Pisco Reservado
A pisco reservado from Elqui, made from Muscat, rested in American oak, fruity and balanced.
Alto del Carmen - Pisco Especial
A Chilean Muscat pisco rested in American oak, floral, fruity and supple.
Noguchi Naohiko Institute - Classic Edition Yamahai 2018
A yamahai from master brewer Noguchi Naohiko, brewed at the foot of Mount Hakusan, fresh and full of umami.
Ata Rangi - Pōtiki Chardonnay 2024
A Chardonnay from the Martinborough Terrace, aged on the lees, at once deep, saline and very fresh.
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.