What wine goes with white meat? Chardonnay, Chenin or Pinot Noir
994 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.
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.
Felton Road - Block 6 Chardonnay 2024
A biodynamic Chardonnay from Bannockburn, from old north-facing vines, vibrant and saline.
Crystallum - Ferrum Chardonnay 2024
A Chardonnay from Shaw's Mountain, near Hermanus, taut, floral and remarkably fine.
Alheit Vineyards - Huilkrans 2024
An old bush-vine Chenin Blanc from the Skurfberg, on red sands, powerful and luminous.
Alheit Vineyards - Monument Sémillon 2024
A Sémillon from a historic Franschhoek vineyard planted in 1936, broad, waxy and comforting.
False Bay - Bush Vine Pinotage 2023
An old bush-vine Pinotage from the Coastal Region, round, juicy and spicy.
Boekenhoutskloof - The Chocolate Block 2023
A Syrah-led blend from the Swartland, dense and velvety, now a South African classic.
The Sadie Family - Sonvang 2024
The first vintage from a field-blend vineyard in the Paardeberg, a blend of twelve Mediterranean grape varieties.
The Sadie Family - Mev. Kirsten 2024
An old-vine Chenin Blanc from the Jonkershoek Valley, broad, dense and built for ageing.
The Sadie Family - Rotsbank 2024
A finely chiselled Chenin Blanc, born on a granite slab in the Paardeberg, taut and remarkably long.
Chappaz - Grain Pinot Chamoson 2024
A Pinot Noir from Chamoson in Valais, grown biodynamically on limestone scree.
Blandy's - Vintage Sercial 1990
An ethereal, dry 1990 Sercial, aged more than thirty years in canteiro, between bitter orange and walnut.
Blandy's - Colheita Verdelho 2009
A medium-dry 2009 Verdelho, intense and briny, combining spice, dried fruit and lovely salinity.
Blandy's - Colheita Sercial 2009
A dry, saline Sercial from the 2009 vintage, between candied citrus, dried fruit and iodine touches.
Blandy's - Sercial 10 ans
A dry, lively Madeira, a blend with an average age of ten years, with notes of candied citrus and almond.
Antonio Madeira - A Liberdade 2023
A high-altitude white from the Serra da Estrela, concentrated and crystalline, made with no added sulphites.
Antonio Madeira - Branco 2023
A white from the Dão led by Encruzado, fresh and saline, with notes of yellow fruit and flowers.
Niepoort - Caracolete 2015
A white from Bairrada aged five years in tank, taut, mineral and scented with orange blossom.
Niepoort - Redoma Reserva Branco 2023
Niepoort's great historic white, born of vines over 80 years old on the high-altitude schists of the Douro.
Quinta de la Rosa - Reserva 2022
A Douro red foot-trodden in lagares, dense and spicy, born on the terraces of Pinhão.
Anselmo Mendes - Curtimenta 2023
An alvarinho from Monção e Melgaço macerated on its skins and barrique-aged, broad, mineral and distinguished.
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.