What wine goes with white meat? Chardonnay, Chenin or Pinot Noir
283 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.
Seresin Estate - Momo Sauvignon Blanc 2024
A mouth-watering, vibrant Sauvignon Blanc from Marlborough, between tropical fruit, lemon blossom and passion fruit.
Maverick - Twins Barossa Semillon 2018
A Sémillon from the Barossa Valley with a smoky nose, fresh and broad, between candied lemon, liquorice and herbes de Provence.
Maverick - Trial Hill Vineyard Riesling 2019
A high-altitude Riesling from the Eden Valley, chiselled and dry, between lemongrass, green apple and a touch of petrol.
Pisano - Río de los Pájaros Tannat Syrah Viognier 2021
A Uruguayan blend of Tannat, Syrah and Viognier, fleshy and fresh, with black fruit and spice.
Pisano - RPF Chardonnay 2020
The Chardonnay from the Pisano family reserve, velvety and fresh, between exotic fruit and a veil of smoke.
Bogle - Old Vine Zinfandel 2023
An old-vine Zinfandel from Lodi and Amador, dense and velvety, with red fruit and warm spices.
Bogle - Chardonnay 2023
A Californian Chardonnay from Clarksburg, creamy and fresh, between white fruit, vanilla and a hint of toast.
Errázuriz - Sauvignon Blanc Estate 2024
A Sauvignon Blanc from the Aconcagua Valley, aged on the lees, fresh, thirst-quenching and bursting with citrus.
De Martino - Legado Carmenère 2022
A Carmenère from Maipo, the grape's historic birthplace in Chile, velvety and spicy, with fine tannins.
De Martino - Legado Chardonnay 2022
A coastal Chardonnay from the Limarí Valley, grown on limestone soils, creamy and saline.
Catena - Chardonnay 2024
A high-altitude Chardonnay from Mendoza, rich and taut, aged twelve months in French oak barrels.
Catena - La Marchigiana Criolla 2025
A Criolla from Gualtallary vinified in amphora with no added sulphites, pure, fresh and succulent.
Alamos - Torrontés 2024
A Torrontés from Cafayate, grown above 1,400 metres, explosive on the nose, lively and mouth-watering on the palate.
Altos las Hormigas - Colonia Las Liebres Bonarda 2023
An organic Bonarda from Mendoza, juicy and round, between black cherry, olive and pink peppercorn.
Altos las Hormigas - Blanco 2025
A high-altitude white from the Uco Valley, from old pergola-trained vines, juicy, textured and fresh.
Altos las Hormigas - Burbujas de los Andes Brut Rosé
A high-altitude sparkling rosé from the Uco Valley, a traditional-method Bonarda, delicate and lively.
Hartenberg - Doorkeeper Shiraz 2023
A fruity, velvety Shiraz from Stellenbosch, between blackberry, plum and white pepper, in a modern style.
Hartenberg - Chardonnay 2022
A creamy Chardonnay from Stellenbosch, aged ten months in French barrels, between peach and toasted brioche.
Hartenberg - Doorkeeper Sauvignon Blanc 2025
A Sauvignon Blanc from Stellenbosch harvested at dawn, fresh, taut and bursting with passion fruit.
Hartenberg - Sauvignon Blanc 2024
A juicy, lively Sauvignon Blanc from Stellenbosch, born on the red gravels of the Bottelary Hills.
Giannikos Winery - Lion 2024
An organic Agiorgitiko from Nemea, opulent and spicy, a tribute to the lion of Heracles' first labour.
Giannikos Winery - Swan 2025
An organic Agiorgitiko rosé, expressive and vinous, with hints of strawberry, orange and lavender.
Luis Pato - Vinhas Velhas Branco 2024
An old-vine white from Bairrada, incisive and broad, with an almost saline freshness.
Casa da Passarella - Abanico Reserva Branco 2021
A white from the Dão grown on granite, round and fresh, where four native grape varieties blossom after long ageing.
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.