What wine goes with white meat? Chardonnay, Chenin or Pinot Noir
1 040 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.
Giulia Negri - Langhe Chardonnay La Tartufaia 2023
A high-altitude chardonnay from La Morra, taut and creamy, shaped by sixteen months of ageing on the lees.
Emilio Vada - Langhe Nebbiolo 2024
A tank-aged nebbiolo from the Langhe, all floral freshness, crunchy cherry and pepper.
Ferraris - Ruchè Vigna del Parroco 2024
The historic vineyard of the priest Don Cauda, the only recognised mention for Ruchè: a floral, silky red.
Moric Project Villa Tolnay - Hidden Treasures n°2 Somló Kis Tamás 2022
Moric and Kis Tamás on the volcanic butte of Somló: a chiselled, saline white of rare elegance.
Zoltan Demeter - Kakas Furmint 2023
A dry Furmint from the Kakas cru, on the rhyolites of Bodrogkeresztúr, delicate, mineral and elegant.
Gaia - Estate Agiorgitiko 2021
Gaia's great wine in Nemea: a high-altitude Agiorgitiko, powerful, velvety and unfiltered.
Gaia - Agiorgitiko by Gaia 2024
An Agiorgitiko from the hillsides of Koutsi, in Nemea, with ripe fruit and perfectly integrated oak.
Gaia - Nychteri 2024
Gaia's Nychteri: a barrel-fermented Assyrtiko from Santorini, smoky, mineral and generous.
Gaia - Assyrtiko Wild Ferment 2025
An Assyrtiko from Pyrgos fermented with wild yeasts, between volcanic minerality and acacia notes.
Autòcton Celler - Autòcton Blanc 2020
A Xarel-lo from old vines in the Montmell, floral and saline, with great Mediterranean freshness.
Dominio del Águila - Pícaro del Águila Tinto 2023
The gateway to Dominio del Águila: a round, juicy and surprisingly serious Ribera del Duero.
Barco Del Corneta - Prapetisco 2014
Juan García from Fermoselle, on the granites of the Arribes: a juicy, peppery and fresh red.
Barco Del Corneta - La Sillería 2021
A Verdejo from 150-year-old ungrafted vines, broad, saline and remarkably deep.
Palacios Remondo - Quiñón de Valmira 2022
The grand cru of Grenache from Monte Yerga, with floral elegance and chalky finesse.
Descendientes de J. Palacios - La Faraona 2023
Corullón's extreme grand cru: an ethereal Mencía of rare purity and precision.
Descendientes de J. Palacios - Moncerbal 2023
An airy, floral Mencía from Corullón, carried by chalky tannins and a saline finish.
Descendientes de J. Palacios - Villa de Corullón 2023
The village wine of Corullón: a stony, refined Mencía from schist, drawn from 90 plots in Bierzo.
Rafael Palacios - Sorte O Soro 2023
A single plot of Godello at 710 metres, on granite and schist: Rafael Palacios's great white.
Rafael Palacios - Sorte Antiga 2023
A plot of century-old, ungrafted Godello, vinified on its skins like the old Galician brisados.
Rafael Palacios - As Sortes 2024
Rafael Palacios's benchmark Godello, from six old granite plots in the Val do Bibei.
Kabola - Amfora Malvazija 2020
A Malvazija macerated for six months in buried Georgian amphorae, deep, mineral and lightly tannic.
Kabola - Unica Malvazija 2020
A skin-macerated Istrian Malvazija, broad and mineral, aged for a year in large oak foudres.
Moric - Sankt Georgen Grüner Veltliner 2021
A Grüner Veltliner from limestone and schist, dense and vibrant, born at the foot of the Leithagebirge.
Moric - Moric Reserve Blaufränkisch 2020
A fresh, silky Blaufränkisch from Burgenland, nourished by limestone and iron-ore soils.
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.