The wine to pair with meat-based second courses may not be that simple. White meats such as chicken, rabbit and turkey have rather delicate flavours and are not as juicy as red meats. They can be paired with white or red wines depending on the type of cooking and the seasoning. Here, then, are some simple tips for choosing wine for white meats. If the white meats are cooked in a pan with oil or butter, accompanied by a velvety sauce or by vegetables or mushrooms, they pair well with structured white wines, including bottle-aged or wood-aged ones. The same applies if the meat is fried. You can opt for a young red if the white meats are roasted; of course, a medium-bodied red would be preferable if they are cooked in a tomato stew. If you don't know which wine to pair with your dish, remember that experimenting by tasting is the best way to find your own wine and white meat pairings. Take a look at our suggestions.