What Meat Goes With White Wine?

The world is your oyster when it comes to white wines. In addition to the usual suspects like Gewürztraminer, Sauvignon Blanc, and Riesling, you can also find a wide array of whites from different grape varieties.

For example, you can have a chilled glass of Chardonnay with your sushi or try mixing a glass of Sauvignon Blanc with your poached eggs for the ultimate Thursday night fry-up.

The possibilities are endless when it comes to white wine. What meats go best with white wine? It’s a question that has plagued many a dinner table. Fortunately, you don’t have to figure it out on your own. We’ve done the legwork for you, so read on to find out what meats go best with white wine.

What Meat Goes With White Wine?

Like any other type of wine, white wines go best with certain meats. The following meats go well with white wine. If you’re not sure what to have with dinner, why not pair your favorite white wine with one of these meats?


Salmon is the ultimate “meat-with” fish. It is rich in omega-3 fatty acids and protein, making it a great choice for when you’re trying to avoid red meat.


Similar to salmon, prawns are low in fat and high in protein, making them an ideal seafood substitute for those trying to avoid red meat.

Anchovies (Artischoke)

Anchovies are the “fish” half of the fish-with-salad duo. They are fairly mild in flavor, making them a good option for those who want a less salty alternative to traditional saltier fish.

Anchovies (Black Olives)

Black olives are the brine-soaked cousins of the more common green olives. While green olives are often eaten as a snack, black olives are often used in Greek and Italian cooking.


Oysters are the ultimate “meat-with” fish. They are high in zinc, iron, and other trace minerals, meaning they are a great addition to your diet if you are anemic or have anemia.


Similar to oysters, clams are an excellent source of zinc. They are often eaten on steamy summer days, as they produce a natural “cooling” effect in the body.


Similar to oysters and clams, mussels are a zinc-rich food. They are often eaten in Europe during the winter months, as they are a natural source of Vitamin B12.

Quail With Ham

Quail is a relative of the partridge family. It is often described as having a stronger flavor than other poultry and is therefore a good option for those who don’t like their poultry too mild.

Pheasant With Sautéed Red Onions

Similar to partridge, pheasant is highly regarded in Europe and Asia as a delicacy. Unlike partridge, however, pheasant is often eaten with onions and other vegetables, making it easier to stomach for those who don’t like their poultry too gamey.


If you are trying to avoid red meat and still want to enjoy a glass of white wine, consider picking a fish that is rich in omega-3 fatty acids, like salmon or prawns. If you are not a salmon or a prawn lover, consider having a glass of white wine spritzer instead, which is made by adding sparkling water to a glass of wine.

When it comes to white wine and meat, you can’t go wrong with the classics: pork, lamb, chicken, and beef. For something a little different, try knife-cut bacon wrapped scallops or a steak with sauteed mushrooms and red wine. Remember, there is no “right” way to eat meat, so if you want to mix it up a little bit, you can’t go wrong with white wine and meat pairings.