We’ve all heard that the right wine can elevate a good, hearty meal to something spectacular. Getting that combination right, on the other hand, can be a minefield. So, to save you some time the next time you’re wondering what wine to pair with your Sunday roast, steak, or stew, we’ve put together a handy guide on how to pair your meat and wine like a seasoned pro!
Meat Pairing House Rules
1. Red wines go well with bold, red meats.
2. A good general rule of thumb to remember is that the lighter the wine, the leaner the meat.
3. Poultry meats are commonly prepared with fruit sauces or dressings, which can be the ultimate deciding factor when choosing a bottle of wine.
4. Whiter poultry like turkey and chicken typically lean towards white wines, while darker meats such as duck and goose tend to favour red wines.
5. It’s a good idea to pair richer meats with more bitter wines.
6. Always pair intense flavors – if your meat dish has a strong flavor, it will require a powerful, flavorful wine to stand up to it!
7. If cooked in a spicier, Asian style, opt for a bit of sweetness in the wine to help tame the heat!
8. In most cases, pairing the wine with the sauces rather than the meat is a good idea, especially for lighter meat dishes.
With Beef Dishes
Beef is a long-standing favorite, whether it’s a gravy-swamped Sunday roast, a classic steak, and chips, or a gorgeous beef bourguignon. It also goes well with a glass of red.
Simple matching rules:
– Leaner cuts of beef pair well with lighter red wines with a bit more acidity. The increased acidity will aid in cutting through the texture of lean meat.
– Fattier cuts of beef pair well with bolder red wines with higher tannin levels. The higher the tannin content, the more astringent it is on the palate.
– If the beef or beef dish has the style/flavors of a specific region (for example, France), wine from that same region will most likely pair well.
Best Wines to try:
Reds — Light to medium-bodied
Pinot Noir, Grenache, Sangiovese, Merlot, Tempranillo
Reds — Full-bodied
Syrah/Shiraz, Malbec, Cabernet Sauvignon
Some classic wine pairing ideas can amazed food lovers such as:
– Malbec is a well-known power pairing for steak, particularly cuts on the leaner side.
– Beef Bourguignon literally translates to “Burgundian beef,” a big and bold Pinot Noir-based Burgundy would be the ideal pairing.
– Shiraz is typically a good match for beef stir fry, but if it’s made with soy sauce and spices, like an Asian-style stir fry, try a sweeter medium-bodied red, like Zinfandel.
Try this recipe: Flank Steak with Chimichurri Sauce
With Lamb Dishes
Lamb can be used to make a variety of delectable dishes. It’s one of the most wine-friendly meats available and can be paired with a wide range of New World and Old World wines. The following are some general guidelines but don’t be afraid to experiment.
Simple matching rules:
– White and rosé wines do not do the lamb’s delicious flavors justice. This meat should be served with red wine.
– Lamb absorbs the flavors of the sauce and seasoning more than other meats. When selecting a wine, keep this in mind: try to strike an appropriate balance of sweetness and acidity.
– Because lamb is lighter and more delicate in flavor than beef, it usually requires a lighter wine to accompany it.
– Anything too tannic should be avoided. Choose wines with lower, smoother tannins.
Best Wine to try:
Reds — Light to medium-bodied
Pinot Noir, Merlot, Zinfandel
Reds — Full-bodied
Cabernet Sauvignon, Malbec, Syrah/Shiraz
Cabernet Sauvignon is a traditional partner for roast lamb, a young red Bordeaux blend that is full-bodied and has moderate tannin that contributes to the meat’s tenderness. While Rioja pairs well with lamb stew, a Tempranillo-dominated Rioja blend can stand up to the slightly more exotic flavors associated with the Spanish style.
Try this recipe: Roast Lamb with Dill and Lemon
With Pork Dishes
Unlike beef and lamb, pork can be paired with a wide range of white and red wines. The section on the pig and the method of cooking are two important factors to consider. This opens up an infinite number of possible combinations, but here is some advice to help guide your bottle selection.
Simple matching rules:
– Consider the dish’s other components and sauces. Pork is frequently served with apple sauce, which would benefit from a fruit-forward wine. A spicy or sweet wine will complement the heavily spiced pork.
– Some types of pork, such as smoked ham, are quite salty. It’s critical to balance salt with high-acidity wines and possibly something slightly sweet.
Best Wines to try:
Reds — Light to medium-bodied
Gamay (Beaujolais), Pinot Noir, Zinfandel, Sangiovese
Whites — Acidic, fruity
Riesling, Gewürztraminer, Chenin Blanc
A good German Riesling is naturally higher in acid, so will provide the required acidity to balance a very fatty dish with a strong flavor like roast pork belly. Pinot and pork is a well-known pairing, when grilling up a pork chop, we recommend reaching for a medium-light bodied bottle of Pinot Noir. The dark fruit flavors complement the meat well, with smooth, medium tannin so as not to overpower the dish.
Try this recipe: Crispy roast pork belly
With Chicken Dishes
Because of its mild flavor, chicken is another excellent candidate for wine pairing. When selecting your poultry pairing, keep in mind the overall flavor of the dish as well as how it was prepared.
Simple matching rules:
– In most cases, chicken pairs well with white wines, but it can also pair well with red wines.
– Match wine and dish based on flavor intensity.
– Because chicken is mildly flavored meat, it should be paired with lighter wines.
Best Wine to try:
Whites — Medium to full-bodied
Sauvignon Blanc, Pinot Grigio, Oaked Chardonnay, White Côtes du Rhône
Reds — Light to medium-bodied
Pinot Noir (Old World), Zinfandel, Grenache
Sparkling — Dry, crisp
Cava, Prosecco, Champagne
Roast chicken can be paired with both white and red wines, but a quality, oaked Chardonnay is an understandably popular choice. When roasted, the chicken develops a lovely crispy skin and a slightly smoky flavor, which is perfectly complemented by the smoky and toasty flavors of an oaked Chardonnay.
Fried chicken is incredibly good but it’s also quite unhealthy, with an abundance of salt, oil, and fats. This makes it perfect for a sparkling pairing. Sparkling wine like Prosecco with its bubbles and acidity can competently cut through all the fattiness and salt, acting as a mouth cleanser as you’re eating.
Try this recipe: Crispy roasted chicken
With Duck Dishes
Duck is much fattier than chicken or turkey and has a richer, gamier flavor. It can be prepared in a variety of ways, including with fruit sauces or significant herbs and seasoning. Because poultry absorbs these flavors easily, the method of preparation should be the deciding factor when selecting a wine pairing.
Simple matching rules:
– In general, the fattiness of duck necessitates wine with high acidity to cut through it.
– Consider the sauce, seasoning, or cooking style.
– Light reds are typically used here, but some whites can also work.
Best Wines to try:
Reds — Light to medium-bodied, acidic
Pinot Noir, Gamay (Beaujolais), Barolo, Tempranillo
Whites — Light to medium-bodied, acidic, unoaked
Chardonnay, Riesling, Pinot Gris (Alsace), Gewürztraminer
Roasted duck, while having characteristically strong gamy flavors that need acidity to balance out the fatty meat, and Pinot Noir becomes a stand-out performer! Thai red duck curry is a magnificent match for Gewürztramine which carries a light sweetness and helps to balance the hot spices you’ll find with Asian curry dishes.
Try this recipe: Thai Red Duck Curry
