Pairing: Poultry and White Meats

Poultry and white meats, such as chicken, turkey, and pork, are versatile dishes with delicate flavors. They often pair best with white wines that bring out the subtle savory elements of the meat. Depending on preparation, lighter wines like Sauvignon Blanc or Chardonnay complement roasted, grilled, or poached poultry, while rosé or even lighter reds like Pinot Noir can match more robust preparations. These wines balance the acidity and richness of the dish, enhancing both the meat and accompanying sauces.

Recipe

  • Chicken breasts or pork chops (4 pieces): The base protein, light and adaptable to different sauces.
  • Olive oil (2 tablespoons): For searing, adding a subtle richness.
  • Garlic (3 cloves, minced): Provides aromatic depth.
  • Lemon juice (2 tablespoons): Adds brightness and balances rich sauces.
  • Herbs (rosemary, thyme, or parsley): Enhances the flavor of poultry and pork.
  • Salt and pepper (to taste): Essential for seasoning the meat
  1. Prepare the meat: Season the chicken or pork with salt, pepper, and fresh herbs. Heat olive oil in a pan over medium heat.
  2. Cook the meat: Sear the meat on both sides until golden (4-5 minutes per side), ensuring it is fully cooked through.
  3. Make the sauce: In the same pan, add garlic and lemon juice. Cook for 1-2 minutes, scraping up any browned bits from the meat. Add a splash of chicken broth or wine to deglaze the pan and simmer for a few minutes until the sauce reduces slightly.
  4. Serve: Pour the sauce over the meat and garnish with fresh herbs. Pair with your favorite wine​.

Sauvignon Blanc, Chardonnay

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Sauvignon Blanc

A highly aromatic white wine grape variety known for its refreshing acidity and diverse flavor profile

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Chardonnay

Chardonnay is one of the most popular and widely planted white wine grape varieties in the world.

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