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.
Domaine Simon Gaudet - Beaune 1er Cru Les Champimonts 2022
A crystalline white Beaune premier cru, with yellow fruit, white flowers and a touch of star anise.
Domaine Simon Gaudet - Santenay En Foulot 2023
A precise and deep white Santenay, between fresh citrus, toasty notes and hazelnut.
Domaine Parent - Pommard 1er Cru Les Argillières 2022
A delicate, seductive Pommard premier cru, with notes of spice and stone fruit.
Domaine Parent - Pommard Croix Blanche 2022
A lieu-dit Pommard with a ruby colour, where wild cherry and blackcurrant combine power and finesse.
Domaine Parent - Monthélie 1er Cru Les Champs Fulliot 2022
An indulgent, fresh Monthélie premier cru, with vibrant fruit and round tannins.
Domaine Parent - Corton Grand Cru Blanc 2023
An energetic and precise white Corton Grand Cru, between ripe fruit, toasted hazelnut and minerality.
Domaine Julien Brocard - Les 7 Lieux Chablis Grand Cru Les Preuses 2023
A biodynamic Les Preuses grand cru, precise and velvety, between brioche, orange, cinnamon and a saline finish.
Domaine Jean-Marc Brocard - Chablis 1er Cru Fourchaume 2023
A Chablis premier cru Fourchaume aged in foudre, precise and elegant, between candied citrus and toasted hazelnut.
Domaine Jean-Marc Brocard - Chablis 1er Cru Beauregard 2023
A Chablis premier cru from a steep, sunny slope, round, floral and precise.
Domaine Jean-Marc Brocard - Chablis Vieilles Vignes de Sainte Claire 2025
An organic Chablis from sixty-year-old vines, ample and precise, with a velvety texture and a flinty finish.
Domaine Jean-Marc Brocard - Chablis 2025
A balanced Chablis from Kimmeridgian marl, with a fine mineral and saline expression.
Domaine Jean-Marc Brocard - Bourgogne Chardonnay 2025
A fresh, fruity Burgundy Chardonnay from the Brocard house at the gateway to Chablis.
Torresella - Prosecco Rosé Brut
A Prosecco rosé of Glera and Pinot Noir, with fine bubbles and notes of flowers, citrus and red fruit.
La Bastide Blanche - Bandol Rosé 2024
A biodynamic Bandol rosé dominated by Mourvèdre, dense and saline, with notes of citrus and bay leaf.
Chavin - Zéro Blanc de Blancs Effervescent
An alcohol-free sparkling blanc de blancs made from Chardonnay, with fine bubbles and a saline finish.
Thiénot - Champagne Brut Rosé
A tender, indulgent Champagne rosé with vibrant red fruit and lively, fresh bubbles.
Thiénot - Champagne Vintage 2015
A 2015 vintage dominated by Pinot Noir, rich and fine, matured for seven years in the Thiénot cellars.
Château de Sárospatak - Tokaji Szamorodni Száraz 1996
A collector's dry Tokaji, aged for three years under flor like a vin jaune, between fresh walnut and smoke.
Kamanterena - Xynisteri Dry 2024
Xynisteri, Cyprus's emblematic white grape, in a fresh, fruity version from the hills of Paphos.
Paul Cluver - Riesling WO Elgin 2024
A chiselled, mineral Riesling from Elgin, between lime and citrus blossom, with a touch of natural sugar.
Francesco Brigatti - Colline Novaresi Mottobello Erbaluce 2024
An Erbaluce from Alto Piemonte, floral and saline, which its winegrower nicknames the reddest of white wines.
Blaise Duboux - Dézaley Grand Cru AOC Cuvée Z Pinot Noir 2022
A rare Pinot Noir from Dézaley, born on three terraces facing Lake Geneva, with spicy small red fruits.
Blaise Duboux - Plant Robez AOC Lavaux 2022
Lavaux's oldest red, a rare "fine" Gamay, fleshy and peppery, aged in demi-muids.
Leze Herholdt Wines - Semillon Mirum 2023
An old-vine Sémillon from Franschhoek, dense and waxy, crafted by a passionate young winemaker.
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.