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White meats

Seafood, Chicken & Pork

Personally, if I sea food, I eat it and usually I have it with a nice white such as a Dry RieslingPinot Grigiomodern-style Chardonnay or Sauvignon Blanc. If you’re feeling a little adventurous, try a Vermentino which has similar undertones to a Pinot Grigio.

A dry crisp Rose' also won’t let you down as will a Pinot Noir with any of these meats. Italian grape varieities also fare well so give this Nero DÁvola a go, which is awesome if you're cooking up a chicken or pork tomato-based stew.