What wine goes with white meat? Chardonnay, Chenin or Pinot Noir
928 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.
Tenuta Trerose - Rosso di Montepulciano Salterio 2024
A Rosso di Montepulciano from the hills of Valiano, fruity, lightly spiced and wonderfully easy to drink.
Elena Walch - Pinot Bianco 2025
A Pinot Bianco from Alto Adige, born on steep slopes up to 900 metres, fruity, mineral and vividly fresh.
Vite Colte - Langhe Nebbiolo Rosso Corallo 2023
An organic Langhe Nebbiolo vinified in tank, with scents of red fruit and violet, supple and warm.
Vite Colte - Barbera d'Asti Superiore La Luna e i Falò 2022
A Barbera d'Asti Superiore from more than 60 selected hectares, aged one year in barrique, rich and fresh.
Vite Colte - Nebbiolo d'Alba Valdolmo 2023
A Nebbiolo d'Alba from the sands of Roero, elegant and refined, with notes of liquorice, graphite and red fruit.
Vite Colte - Barbera d'Asti Rossofuoco 2024
An organic Barbera d'Asti from the hills of Monferrato, vinous and fruity, aged in tank for freshness.
Ceretto - Barbera d'Alba Piana 2024
A Barbera d'Alba vinified in tank, juicy and lively, putting fruit and freshness centre stage.
Gianni Gagliardo - Dabatiè Langhe Nebbiolo 2022
A Nebbiolo from the gypsum-rich sands of Roero, aged in tank to keep all the brightness of its red fruit.
Santa Margherita - Pinot Grigio Valdadige 2025
The Pinot Grigio vinified as a white by Santa Margherita, clean, dry and intense, with notes of Golden apple.
Vignobles Jade - Fontfleurie 2019
A Saint-Émilion Grand Cru with pure fruit and a melting texture, aged in foudres and amphorae.
Vignobles Dourthe - Château Le Boscq 2018
A Saint-Estèphe facing the Gironde estuary, dense and spicy, with notes of cedar and black fruit.
Vignobles Dourthe - Château Pey La Tour Réserve du Château 2021
The grand vin of Pey La Tour, a round, silky Bordeaux Supérieur, between blackberry and spice.
Château Belingard - Réserve Monbazillac 2024
A Monbazillac from Pomport, sweet, unctuous and honeyed, with notes of candied fruit.
Domaine Laguille - Côtes de Gascogne Gros Manseng
A medium-sweet Gros Manseng from around Eauze, generous and fresh, carried by aromas of exotic fruit.
Domaine Ampelous - Minervois Chez Clovis 2023
43-year-old Grenache and Carignan at the foot of the Montagne Noire, for a concentrated, creamy Minervois.
Domaine de Boisseyt - Saint-Joseph Les Garipelées Blanc 2024
Marsanne and Roussanne on the granite of Chavanay, for a fresh and generous white Saint-Joseph.
Domaine de Boisseyt - Viognier En Amont 2024
A Viognier from Chavanay aged in stoneware eggs, tender, floral and juicy, with a tangy finish.
Château d'Aigueville - Côtes du Rhône 2023
An organic white Côtes-du-Rhône from the Massif d'Uchaux, fresh, taut and mineral, with notes of apricot and lime.
Domaine Mucyn - Saint-Joseph Les Salamandres 2023
A dense, peppery organic Saint-Joseph, with black fruit and violet, structured by fine tannins.
Domaine Mucyn - Crozes-Hermitage Les Entrecoeurs 2023
An organic Syrah from old vines, aged in tank for purity of fruit: juicy, peppery and mineral.
Domaine Mucyn - Saint-Joseph Les Carats 2024
A pure Roussanne from Saint-Joseph, organic: fresh apricot, great elegance and a saline finish.
Domaine Mucyn - Crozes-Hermitage Les Charmeuses 2023
An organic white Crozes-Hermitage, floral and rich, between hawthorn, apricot and toasted dried fruit.
Château La Nerthe - Les Cassagnes de La Nerthe Rouge 2022
A Côtes-du-Rhône Villages from 40-year-old vines, crunchy and spicy, with hints of Provençal garrigue.
Château La Nerthe - Châteauneuf-du-Pape Blanc 2023
The great white of Château La Nerthe: a Roussanne aged in barrels, vibrant, floral and with a long finish.
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.