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.
Sebestyen - Porkolab bikavér 2019
A Bikavér from Eger combining black fruits, spices and freshness, rooted in Hungarian tradition.
Sebestyen - Ivan bikavér 2019
A balanced and expressive Bikavér from Szekszárd, driven by fruit and spices.
Michelini i Mufatto - MA Godello 2022
A high-altitude Godello, precise and saline, which energetically expresses the mineral freshness of the Bierzo.
Michelini i Mufatto - A Merced Mencía 2021
A precise and fresh expression of Mencía from Bierzo, combining fruit, tension and tannic finesse.
Michelini i Mufatto - En el Camino Mencía 2022
A precise and vibrant Mencía de Bierzo, combining fruit purity, freshness and fine texture.
Michelini i Mufatto - Motorpsico 2022
A Bierzo de Mencía full of freshness and energy, driven by vibrant fruit and remarkable drinkability.
Masintin - Cinsault Los Castanos 2020
A juicy and digestible Chilean Cinsault, carried by the freshness of Itata and old varietal vines.
Luca Wines - Beso de Dante 2019
An Argentinian red from high altitudes, combining Andean intensity, freshness and Bordeaux elegance.
Innocent Bystander - Chardonnay 2021
An Australian Chardonnay from a cool climate, combining precise fruit, vibrant freshness and measured elegance.
Innocent Bystander - Pinot Noir 2020
An elegant and juicy Pinot Noir from Yarra Valley, driven by freshness and aromatic finesse.
Innocent Bystander - Syrah 2019
A juicy and spicy Australian Syrah, carried by the freshness of the Yarra Valley.
Huber - Obere Steigen Grüner Veltliner 2024
A precise and vibrant Grüner Veltliner, marked by the freshness of the Traisental and the minerality of its limestone slopes.
Huber - Berg Erste Lage Grüner Veltliner 2021
A terroir-driven Grüner Veltliner, precise and saline, which highlights the mineral elegance of the Kamptal.
Huber - Zwirch Erste Lage Grüner Veltliner 2023
A precise and saline Grüner Veltliner of the terroir, which reveals all the finesse of the Zwirch en Erste Lage cru.
Huber - Alte Setzen Erste Lage Grüner Veltliner 2023
A terroir-driven Grüner Veltliner, precise and saline, which expresses all the limestone finesse of the Traisental.
Huber - Berg Erste Lage Riesling 2018
A precise and saline Riesling from a limestone terroir, which combines tension, aromatic purity and great elegance.
Huber - Terrassen Grüner Veltliner 2024
A terraced Grüner Veltliner combining incisive freshness, aromatic precision and a mouthwatering finish.
House of Arras - Blanc de Blanc
A precise and vibrant Tasmanian Blanc de Blancs, which combines oceanic freshness and the complexity of long aging on lees.
House of Arras - Grand Vintage 2013
A great sparkling wine from Tasmania, combining maritime freshness, complexity and depth.
House of Arras - A by Arras Premium Cuvée
A precise and elegant Tasmanian sparkling wine, combining maritime freshness and the complexity of a great vintage.
Henschke - Julius Riesling 2024
A Riesling from Eden Valley of great purity, taut and crystalline, marked by freshness and aromatic precision.
Henschke - Hill of Grace Shiraz 2019
An icon of the Eden Valley, this deep and elegant Shiraz precisely expresses the uniqueness of the historic Hill of Grace vineyard.
Henschke - Henry's Seven 2023
A Rhône blend with an Australian twist, juicy and spicy, which fully expresses the generosity of the Barossa.
Gómez Cruzado - Montes Obarenes 2021
A great white Rioja combining Atlantic freshness, mineral depth and precision in aging.
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.