What wine goes with white meat? Chardonnay, Chenin or Pinot Noir
935 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.
De Alcohuaz - GRUS 2020
A Chilean high-altitude red with vibrant freshness, where Andean power meets the elegance of great granitic terroirs.
Cristom - Paul Gerrie 2021
A precise and elegant Pinot Noir from Eola-Amity Hills, combining freshness, aromatic depth, and a silky texture.
Cristom - Mt Jefferson 2021
A precise and vibrant Oregon Pinot Noir, where the coolness of the climate marries with a silky and deep texture.
Cristom - Marjorie 2021
A Pinot Noir from an iconic parcel in the Eola-Amity Hills, combining aromatic finesse and elegant structure.
Cristom - Louise Vineyard 2021
A volcanic hillside Pinot Noir combining aromatic finesse, freshness, and textural depth.
Cristom - Jessie 2019
A Pinot Noir from Eola-Amity Hills combining aromatic depth, freshness, and textural precision.
Cristom - Estate Syrah 2014
A high-altitude Syrah with a fresh and spicy style, combining fruit depth with elegant texture.
Cristom - Eileen 2021
A high-altitude Pinot Noir from the Eola-Amity Hills, combining freshness, aromatic depth, and a silky texture.
Cristom - Eola Amity Hills Chardonnay 2020
A precise and saline Chardonnay from Eola-Amity Hills, where the freshness of the cool climate meets the depth of volcanic soils.
Clos Mogador - Com Tu 2022
A high-altitude Garnacha, precise and profound, delicately expressing the freshness of La Figuera's slopes.
Clos Mogador - Nelin 2022
A generous and precise Priorat white, where the minerality of schist meets beautiful Mediterranean freshness.
Francesco Brigatti - Motfrei Colline Novaresi Nebbiolo 2020
A cuvée that reveals all the nobility of Alto Piemonte Nebbiolo, combining depth, alpine freshness, tannic finesse, and aromatic complexity.
Joh Jos Prüm - G. Himmelreich A. Goldkap 2022
A magnificent Moselle Riesling, pure and crystalline, where the finesse of the slate meets perfectly balanced sweetness.
Dr Loosen - Wehlener Sonnenuhr Trocken GG AR 2022
A great dry Mosel Riesling, precise, crystalline, and deeply mineral, from the mythical Wehlener Sonnenuhr hillside.
Dr Loosen - Urziger Wurzgarten Trocken GG AR 2022
A great dry Mosel Riesling, precise, spicy, and deeply mineral, from the spectacular Ürziger Würzgarten hillside.
Dr Loosen - Kinheimer Rosenberg Trocken GG 2023
A dry Mosel Riesling with precise minerality, combining aromatic purity and a mouth-watering finish.
Dr Loosen - Graacher Domprobst Trocken GG 2023
A dry Moselle terroir Riesling, precise and mineral, combining aromatic intensity and great finesse on the palate.
La Spinetta - Il Nero di Casanova 2021
A precise and juicy Tuscan Sangiovese, combining freshness, fine tannins, and aromatic intensity.
Haynes - Corazon 2021
A precise and vibrant Coombsville Chardonnay where freshness, aromatic purity, and textural finesse converge.
Hartenberg - The Megan 2018
A vintage with character, combining the freshness of Stellenbosch with a silky, deep texture.
Hartenberg - Gravel Hill 2018
A deep and precise terroir Syrah, intensely expressing the gravelly singularity of Gravel Hill.
Hartenberg - Eleanor Chardonnay 2019
A precise and elegant South African Chardonnay, where the freshness of the Stellenbosch terroir meets a lovely, gourmet richness.
Giuseppe Quintarelli - Bianco Secco 2024
A Valpolicella white that is saline, aromatic, and precise, a singular signature from Giuseppe Quintarelli.
De Alcohuaz - Tococo 2020
A high-altitude red with a pure and vibrant profile, where Andean freshness meets the depth of País.
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.