What Wine to Drink with White Meat?

More delicate than red meat, white meats offer a wide range of textures and flavors—from chicken to veal, including turkey, rabbit, and pork. They are often at the heart of convivial meals, traditional recipes, or light and refined dishes. But to fully enjoy their flavors, you need to choose the right wine based on the dish, the cooking method, and the sides. So, what type of wine should you choose for a perfect pairing? Should you always go for white wines? Or can certain red wines also shine at the table? Here’s our guide to finding the best pairings and choosing the ideal bottle to go with your white meat dishes.

What White Wine Should You Pair with White Meat?

As a general rule, white wines  are the natural partners of white meats. Their freshness, lightness, and notes of white fruit or flowers pair wonderfully with lean meats that are less fatty and more subtle in flavor than red meats. In fact, wines that are too tannic or too powerful can overwhelm delicate meats and create an unbalanced pairing.

For grilled meats like turkey or breaded chicken cutlets, a crisp and aromatic Sauvignon Blanc is ideal. AOC Pouilly-Fumé from the Loire Valley or a white Bordeaux are excellent options. For a comforting dish like veal blanquette, a Pinot Blanc or a Chenin Blanc from the Loire brings perfect harmony, especially if the sauce includes cream or mushrooms. Roast poultry with herbs calls for a more generous white, such as an AOC Mercurey or Santenay from Burgundy, with round textures and notes of yellow fruit. The advantage of white wines is their ability to balance rich or creamy dishes with freshness, while respecting the delicacy of the meat.

What Red Wines Can You Pair with White Meat?

Contrary to popular belief, red wines can also pair beautifully with some white meats—if chosen carefully. Lighter reds with soft tannins and red fruit aromas are ideal, as they won’t overpower the tender meat.

A Pinot Noir from Burgundy is an excellent choice for rabbit dishes or a roasted pork tenderloin. For a refined meal, a grand cru like a Corton from Burgundy offers an unforgettable tasting experience. For simpler dishes like grilled or smoked pork (barbecue-style), a smooth red with a light tannic structure—such as a young, fruit-forward Cabernet Sauvignon—is a great match. These elegant, fruity reds also work well with braised or roasted meat recipes.

What Wine to Choose for Each Type of White Meat?

Chicken and Turkey

These popular white meats are incredibly versatile. For simple dishes (roasted, grilled, sautéed), choose a dry and fruity white made from Sauvignon Blanc. For creamy chicken cutlets, a white Burgundy like AOC Mercurey is a delicious match.

Veal

Veal has a fine and subtle flavor. For a classic veal blanquette, go with a round and aromatic white from the Loire or Alsace. Veal with mushrooms or grilled veal also works beautifully with a light, elegant red like a Pinot Noir.

Pork

Pork lends itself to many cooking styles. For roasted, grilled, or mustard-based recipes, a fruity red wine is ideal. For sweet-and-sour or Asian-style dishes, a lively and aromatic white like an Alsace Gewurztraminer balances the richness of the flavors. Pork is perhaps the most versatile white meat in terms of wine pairings.

Rabbit

Though less common, rabbit meat is fine and slightly aromatic. It calls for a subtle wine like a Pinot Noir or a light red from the Loire Valley with controlled tannins. If the rabbit is cooked in a sauce—such as white wine or mustard sauce—stick with a full-bodied white with yellow fruit notes.

Choosing the right wine for white meat requires careful attention to the dish's flavors and preparation. While white wines remain essential allies thanks to their freshness and delicacy, certain light red wines can also create perfect harmony depending on the recipe. Whether it's a chicken cutlet, veal blanquette, pork tenderloin, or rabbit stew, Avenue des Vins offers a carefully curated selection to elevate all your white meat dishes.