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White Meats


Wine and food have complemented each other for thousands of years. Wine comes into its own at the dinner table thanks to its moderate alcohol, refreshing acidity, and sheer range of flavours. It is worth knowing some successful pairings of food and wine that have stood the test of time.

With White Meats
In general, white meat has a relatively neutral flavour. Take note of the recipe used when selecting a wine to show it off.

Chicken (barbecued)
Chardonnay, Sauvignon Blanc, or light red wines.

Chicken (creamy sauce)
Semillon, Riesling, or oaked Chenin Blanc.

Chicken (roast)
Chardonnay or a light red wine such as a soft Merlot or Pinot Noir.

Coq au vin
Good-quality Pinot Noir from Willamette Valley, Oregon.

Pork (roast)
A range of wines from Chardonnay and Sauvignon Blanc through to lighter reds like basic Merlot or Pinot Noir.

Pork (spare ribs)
A fruity Californian Shiraz or Shiraz-based blend.

Pork sausages
Inexpensive reds.

Turkey (plain roast)
Oaked Chardonnay or a light red wine like soft Merlot or Pinot Noir.

Turkey (with cranberry sauce/stuffing)
Good Napa Valley Cabernet Sauvignon or a Cabernet-Merlot blend.

Veal
Dry whites such as unoaked Chardonnay or a soft fruity red like Merlot.

One Response to “White Meats”

  1. Frank says:

    I really like wine. I remember the first time I tried some when I was just 13 years old. My mom let me taste a bit of her red on Thankgiving. Right then and there I became a wine drinker. lol I would guess that I have tried quite a few hundred different wines over the years. It’s kind of fun tasting a new one and learning about how and where it was grown. I’ve been thinking about trying a wine club lately and I’ve been thinking about this 4 Seasons club. I read a review about it there. Have you had any experience with it, or would you recommend any other wine tasting club?


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