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.
Ott Estate - Ried Rosenberg Feuersbrunn 2021
A terroir-driven Grüner Veltliner, precise and saline, which intensely expresses the loess depth of Wagram.
Ott Estate - Ried Stein Engabrunn 2021
A terroir-driven Grüner Veltliner, precise and saline, which brilliantly expresses the stone and freshness of Engabrunn.
Ott Estate - Ried Spiegel Feuersbrunn 2021
A terroir-driven Grüner Veltliner, precise and saline, which finely expresses the loess depth of the Ried Spiegel.
Ott Estate - Der Ott 2024
A precise and saline Austrian white, which elegantly expresses the freshness and depth of Wagram.
Emmerich Knoll - Loibner Riesling 2024
A precise and crystalline Wachau Riesling, where the purity of the fruit meets a chiseled minerality.
Emmerich Knoll - Vinothekfüllung 2024
A great Riesling from Wachau, precise and mineral, made for aging and gastronomy.
Emmerich Knoll - Ried Schütt 2022
A terroir-driven Grüner Veltliner, precise and profound, where the Wachau expresses itself with intensity and minerality.
Emmerich Knoll - Ried Loibenberg 2024
A terroir-driven Riesling, precise and mineral, which intensely expresses the luminous power of the Ried Loibenberg.
Ziereisen - Jaspis Zipsin Pinot Noir 2021
A Pinot Noir from a limestone terroir, precise and elegant, where the finesse of the fruit meets a deep and digestible structure.
Friedrich Becker - Kammerberg Spätburgunder 2018
A great Spätburgunder from limestone terroir, combining finesse, depth and aromatic precision.
Friedrich Becker - Becker Family Spätburgunder 2019
A precise and elegant Spätburgunder, where Schweigen's limestone soil imparts a finely structured red wine.
Vinicola Salton - Intenso Merlot 2023
A supple and fruity Brazilian Merlot, carried by the freshness of the Serra Gaúcha.
Yoshimura - Saké Kurumazaka 2021
A Kimoto Junmai from Nara that is at once expansive, precise, and deeply umami.
Suginishiki - Saké Kimoto Junmaishu 90 2021
A Kimoto Junmaishu 90 with a rustic and umami profile, which highlights the raw power of rice and traditional fermentation.
Suginishiki - Saké Edo No Haruzake Nigori
A Yamahai junmai nigori from Shizuoka, at once velvety, milky and deeply umami.
Suginishiki - Saké Tenpo 13 2023
A Yamahai Junmai from Shiga with a deep personality, where the richness of the rice meets a refined umami intensity.
Suginishiki - Saké Bodaimoto 2023
A pure and flavorful junmai bodaimoto, where the traditional method exalts the depth of the rice and a subtly gastronomic acidity.
Sakehitosuji - Saké Akaiwa Omachi
A precise and crystalline Junmai Daiginjo from Omachi d'Akaiwa, which finely expresses the purity of its Okayama terroir.
Sakehitosuji - Saké Kimoto
A precise and harmonious Kimoto Junmai Ginjo, where the purity of the rice meets a silky and deep texture.
Sakehitosuji - Saké Jidai Okure
A deep-seated yamahai junmai ginjo from Okayama, where umami richness meets elegant freshness.
Sakehitosuji - Saké Junmaishu
A precise and harmonious Junmaishu from Okayama, where the purity of the rice meets a silky and umami texture.
Zaku - Saké Concentration H
A precise and concentrated Junmai, which highlights the purity of the rice and the freshness of its Mie terroir.
Zaku - Saké Impression H Genshu
A precise and vibrant Junmai Genshu, where the purity of the fruit meets a full and silky texture.
Zaku - Saké Impression M Genshu
A precise and expressive Junmai Ginjo Genshu, which combines aromatic intensity and crystalline freshness.
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.