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.
Dominio de Pingus - Psi 2022
A precise and harmonious Ribera del Duero, finely expressing the depth of old Castilian vines.
David & Nadia - Skaliekop 2022
A Chenin Blanc from Swartland with sharp minerality, precise and saline, built for gastronomy.
David & Nadia - Rondevlei 2022
A precise, saline Swartland white, where freshness highlights the purity of the Rondevlei terroir.
David & Nadia - Plat'bos 2022
A precise and saline Swartland Chenin, where the purity of the fruit meets remarkable mineral tension.
David & Nadia - Hoë-Steen 2022
A precise and saline coastal Chenin Blanc, where the depth of the Swartland meets the freshness of the Atlantic.
Christophe Abbet - Ermitage 2020
A spacious and luminous Valais hermitage, where the richness of Marsanne meets the freshness of the Fully hillsides.
Christophe Abbet - Vin de voile 2010
A rare Valais "vin de voile" with profound aromatic complexity and an impressive finish.
Chiappini - Ferruggini 2022
A gourmet and juicy Tuscan red, which frankly expresses the sunny character of Bolgheri.
Au Bon Climat - Sanford & Benedict Pinot Noir 2021
A precise and profound cool-climate California Pinot Noir that marries aromatic elegance with a silky texture.
Au Bon Climat - La Bauge au-dessus 2021
A Santa Maria Valley Pinot Noir combining coastal freshness, aromatic finesse, and a silky texture.
Au Bon Climat - Knox Alexander 2020
A precise and elegant cool-climate Californian Pinot Noir, where the fruit's finesse meets the depth of the coastal terroir.
Au Bon Climat - Isabelle Pinot Noir 2021
A cool-climate Californian Pinot Noir, combining aromatic finesse, balance, and depth.
Au Bon Climat - Santa Barbara Chardonnay 2023
A cool-climate Californian Chardonnay, combining controlled richness, maritime freshness and woody elegance.
Au Bon Climat - Sanford & Benedict Chardonnay 2022
A cool-climate Chardonnay combining depth, tension, and precision, emblematic of the Sanford & Benedict coastal vineyard.
Elizabeth Spencer - Pinot Noir 2022
A precise and elegant Californian Pinot Noir, combining freshness, aromatic finesse and a silky texture.
Elizabeth Spencer - Chardonnay 2022
A precise and balanced Californian Chardonnay, where coastal freshness meets elegant woody indulgence.
Vega Sicilia - Valbuena 2020
A Ribera del Duero of great precision, combining aromatic depth, balance, and elegance.
Vega Sicilia - Unico Reserva Especial Venta 2025
Unico Reserva Especial, Vega Sicilia's most timeless and complex expression, born from the blending of great vintages from Ribera del Duero.
Seresin Estate - Rachel 2016
A precise and elegant Marlborough Pinot Noir, where the freshness of the oceanic climate meets a silky and profound texture.
Seresin Estate - Momo Pinot Noir 2023
A Marlborough Pinot Noir combining precise fruit, freshness and textural finesse.
Seresin Estate - Chardonnay 2022
A precise and vibrant Marlborough Chardonnay, where fruit ripeness meets maritime freshness.
Catena Zapata - Adrianna White Stones 2023
A great Argentinian high-altitude Chardonnay, precise, mineral, and with remarkable tension.
Catena Zapata - Adrianna White Bones 2023
A great high-altitude Argentinian Chardonnay, taut, mineral, and deeply marked by its Gualtallary limestone terroir.
Casa da Passarella - O Fugitivo Bastardo Tinto 2020
A high-altitude, delicate, and vibrant Bastardo, revealing all the granitic elegance of Dão.
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.