Meat and wine: perfect combinations

The best addition to meat is red wine – this ABC truth is known even to people far from cooking. This beautiful union really has an unbreakable magical harmony. However, as in any relationship, the main role is played by nuances.

Simple Truths

The successful compatibility of red wine and meat is due to the deep chemistry of the senses. The fact is that red wine contains a substance called tannin, which is given off by the skin of the grapes. This valuable element 

it neutralizes the effect of fats, which are so rich in red meat, because these two products have a mutual sympathy for each other.

To learn how to create winning combinations of specific meat dishes and wines, you need to remember a few simple truths. The simplest rule is to combine food and drinks from the same region. So, a steak made from selected Argentine beef requires a supplement in the form of dry red Malbec from the same Argentina. But since the geographical factor may be difficult, it is easier to combine meat and wine on the principle of balanced tastes. They should be selected in such a way that they either “sound in unison”, or, on the contrary, emphasize the taste differences of each other. For example, flavorful meat dishes will be served with wines with a bright, rich bouquet. And if there is sourness in the meat, it is better to balance it with a soft sweet wine.

When creating the perfect pair, you should take into account not only the taste of the main ingredients, but also the secondary components – spices and sauces. Too complex seasonings can transform the taste of familiar products beyond recognition and bring new accents to the fore. In this case, the wine is selected not to the dish itself, but to the sauce or seasoning.

Each meat – a pair

Most often, the choice of wine is dictated by the type of meat from which a particular dish is prepared. Marbled beef steak has a lot of fat layers, thanks to which the meat during frying comes with an appetizing juice. This dish can be harmoniously complemented by Argentine, Chilean, French wines from Bordeaux, as well as California Cabernet. For a more delicate Chateaubriand steak, a wine with a mild and aged taste, such as New Zealand Pinot Noir, Australian Shiraz or Burgundy Chambertin, is best suited.

Lamb meat is characterized by tenderness and at the same time an abundance of fat inclusions. Therefore, the wine in his pair should be selected soft, but not too rich. Organically with this meat, you will feel the South African Pinotage and Pinot Noir from the fertile lands of Burgundy. French Sauvignon or Merlot wines with a dense taste and bright notes of black currant go well with stewed red meat and juicy roast lamb.

Pork is classified as white meat, so a variety of variations are allowed here, both with red and white wine. Grilled pork with smoke is in harmony with dense red varieties – Barbaresco, Chianti, wines of the Bordeaux region.  But the roast pork with vegetables will perfectly complement the white wines-Riesling, Viognier or Gruner. Whole baked pork has a much more refined and delicate taste. The dry white wines of Chardonnay and Riesling will highlight it most vividly. By the way, red wine is quite appropriate for this dish, although it can dominate. In order not to destroy the fragile harmony of tastes, it is best to take a bottle of Pinot Noir or Beaujolais.

Laconic meat snacks can also create winning tandems with wine. Since these dishes open the meal, it is better to choose unsaturated and light wines. Various smoked meats and sausages are matched with Shiraz with appetising notes of spices. And meat pates are perfectly combined with white semi-dry wines.

Meat with a wild character

Some foodies gravitate towards more specific game. This meat is characterized by excessive rigidity and dryness, and also has a characteristic aroma. Most often, game dishes are served in combination with bright berry sauces. To balance such a complex taste, you should choose light wines, as well as take into account the individual characteristics of different types of meat.

Roast boar is best combined with classic Chianti, stewed-with French wines Fitu and Bandol. A harmonious addition to the roast venison will be Pinot Noir, as well as red Burgundy wines. Grilled venison will be good paired with Syrah wine. Dense Spanish varieties from Ribera del Duero, as well as French Cabernet Sauvignon and Merlot can be safely served with roast venison.

Partridge prefers rich fruit wines, but not too strong. And the wild duck recognizes drinks with a pronounced aroma and spicy aftertaste, so Australian Shiraz, Chilean Carmenere and wines from the Priory will appeal to her. If you are going to cook a roast of pheasant or black grouse, in addition to these dishes, you should choose a soft Spanish Navarro or a velvety French Pinot Noir. However, in this case, you should pay attention to the spices-excessive piquancy will mercilessly overshadow the subtle flavors.