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.
Sine Qua Non - Distenta IV White 2022
Un blanc californien opulent et singulier, entre ananas miellé, fleur d'oranger et amande, d'une tension remarquable.
Sine Qua Non - Distenta V Grenache 2023
Un Grenache californien sensuel et ciselé, entre baies sauvages, lavande et minéralité de pierre.
Bousquet - Premium Chardonnay 2025
An organic Chardonnay from the Uco Valley, unoaked, fresh and fruity, between exotic fruit and green apple.
Santa Rita - Floresta Carménère 2022
A Carménère from old vines in Apalta, fresh and juicy, floral and herbaceous, with no oak.
Santa Rita - Medalla Real Chardonnay 2022
A creamy, fresh Chilean Chardonnay, between citrus, ripe fruit and a buttery touch, kept taut by its acidity.
Greenwing - Columbia Valley Cabernet Sauvignon 2021
A Cabernet from Washington State, sunny and juicy, between wild strawberry, plum and sweet spices.
Chateau Montelena - Napa Valley Chardonnay 2022
Calistoga's emblematic Chardonnay, pure and intense, between yellow fruit, citrus and orange blossom.
DuMOL - Estate Vineyard Pinot Noir 2023
A single-vineyard Pinot Noir, dark and intense, with black fruit, hibiscus and oriental spices.
DuMOL - Wester Reach Pinot Noir 2023
A Pinot Noir from the Russian River Valley, fragrant and energetic, between cherry, wild blackberry and spice.
DuMOL - Estate Vineyard Chardonnay 2023
A coastal Chardonnay from Sonoma, vibrant and chiselled, with notes of citrus, sweet herbs and jasmine.
DuMOL - Hyde Vineyard Chardonnay 2023
A Chardonnay from Carneros of rare complexity, between flint, stone fruit and honey.
DuMOL - Wester Reach Chardonnay 2023
A Chardonnay from the Russian River Valley, taut and deep, between citrus, white flowers and oyster shell.
Staglin Family Vineyard - Estate Chardonnay 2021
A Chardonnay from Rutherford, powerful and chiselled, between flint, citrus blossom and spiced honey.
Sonoma-Cutrer - Russian River Valley Pinot Noir 2022
A Pinot Noir from the Russian River Valley, all finesse, between red fruit, spice and black tea.
Sonoma-Cutrer - Les Pierres Chardonnay 2022
A single-vineyard Chardonnay grown on cobbles, chiselled by citrus and a chalk-and-slate minerality.
Sonoma-Cutrer - The Cutrer Chardonnay 2023
A single-vineyard Chardonnay, rich and velvety, between white fruit, nougat and toasted hazelnuts.
Sonoma-Cutrer - Russian River Ranches Chardonnay 2023
A Chardonnay from the Sonoma Coast, generous and fresh, between pear, crisp apple and a touch of oak.
Kosta Browne - Sta. Rita Hills Pinot Noir 2022
A Pinot Noir from the Sta. Rita Hills, between bramble flowers, strawberry and spice, with an elegant structure.
Kosta Browne - Sonoma Coast Pinot Noir 2022
A Pinot Noir from the Sonoma Coast, driven by Pacific freshness and deep red fruit.
Kosta Browne - One Sixteen Russian River Valley Chardonnay 2022
A Chardonnay from the coolest sectors of the Russian River Valley, round, precise and with captivating acidity.
Masseria Surani - Fiano Arthemis 2024
A Fiano from Salento, fragrant and fresh, with notes of white flowers, citrus and tropical fruit.
Carpineto - Rosso di Montepulciano 2024
A young, fruity Rosso di Montepulciano, with vinous aromas of cherry and strawberry, fresh and supple.
Carpineto - Dogajolo Chardonnay 2025
A Chardonnay-led Tuscan white, fruity and lively, with a velvety finish, designed for both aperitif and the table.
Poggio al Tufo - Alicante 2020
An Alicante from the Maremma with a sunny, Mediterranean character, aged 15 months in large Slavonian oak foudres.
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.