Pork
Richer whites, like most Chardonnays and Pinot Blanc, go well with lighter meats like pork (as well as chicken and veal). A rich White Burgundy (Chardonnay) makes a natural match, or an Alsatian Riesling or Gewurztraminer; but a light red like Beaujolais or even a lighter-styled Pinot Noir is also fine.
Pairing Wines With Food