Which Wine to Serve with Meat

Which Wine to Serve with Meat

Pairing wine with meat involves finding complementary flavours and textures, with robust reds like Cabernet Sauvignon complementing the richness of red meats, while lighter reds or full-bodied whites like Chardonnay can accentuate the flavours of poultry or pork.

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Course: Appetizer, Main Dish, Starter

Cuisine: World

Keyword: Red Wine, Rose Wine, White Wine

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After our very successful blog about which wine to serve with seafood, we received a number of request for Which Wine to Serve with Meat. So here it is. As before, this is not an exhaustive list and tastes do vary but this is a guideline we use. Hope its of use.

1. Red Meat:
   • Beef:
     • Cabernet Sauvignon: Matches well with hearty, fatty cuts like ribeye or steak with rich sauces.
     • Merlot: Complements leaner cuts like tenderloin or roast beef, as well as beef dishes with tomato-based sauces.
     • Syrah/Shiraz: Works with grilled or barbecued beef, lamb, or venison.
   • Lamb:
     • Merlot: Works with roasted or grilled lamb dishes, particularly those with herbs like rosemary or mint.
     • Syrah/Shiraz: Matches well with spiced lamb dishes, such as Moroccan tagines or Indian curries.
     • Cabernet Sauvignon: Complements hearty lamb stews or braised lamb shanks.
   • Pork:
     • Pinot Noir: Matches well with pork tenderloin or pork chops, especially when prepared with fruity or tangy sauces.
     • Chardonnay: Complements roasted or grilled pork dishes, particularly those with creamy sauces or autumnal flavors.
     • Zinfandel: Works with barbecue or spicy pork dishes, such as ribs or pulled pork sandwiches.
2. Poultry:
   • Chicken:
     • Chardonnay: Matches well with roasted or grilled chicken dishes, particularly those with creamy sauces or herbs like tarragon.
     • Pinot Noir: Complements lighter chicken dishes, such as chicken piccata or chicken with mushrooms.
     • Sauvignon Blanc: Works with grilled or herb-roasted chicken, as well as chicken salads or dishes with citrusy flavours.
   • Turkey:
     • Pinot Noir: Matches well with roasted turkey, particularly during Thanksgiving, enhancing the flavours of herbs and spices.
     • Chardonnay: Complements creamy turkey dishes, such as turkey tetrazzini or turkey pot pie.
     • Riesling: Works with sweeter preparations of turkey, such as glazed or fruity sauces.
3. Game:
   • Venison:
     • Syrah/Shiraz: Matches well with grilled or roasted venison, as well as dishes with earthy or spicy flavours.
     • Merlot: Complements venison dishes with fruit-based sauces, such as cranberry or blackberry.
     • Cabernet Sauvignon: Works with hearty venison stews or braises, enhancing the richness of the meat.
   • Duck:
     • Pinot Noir: Complements duck dishes, particularly those with fruity or sweet elements like cherry or orange glaze.
     • Merlot: Matches well with roasted duck breast or duck confit, enhancing the richness of the meat.
     • Syrah/Shiraz: Works with spiced or smoked duck dishes, such as Peking duck or duck sausage.
   • Goose:
     • Pinot Noir: Goose being a strong flavoured poultry this wine works perfectly as its capable of balancing the flavours and wine.
     • Rioja Gran Reserva: A classic to have with goose. The flavours work so well together and the flavour of the rioja brings out the flavours of the goose.
   • Hen:
     • Chardonnay: goes well with hen dishes especially with a mild sauce.
     • Pinot Noir: As with the chardonnay, goes very well with mild sauce including pepper and mustard sauces.
     • Cotes du Rhone: works perfectly with a darker more savoury gravy with stronger flavours.
4. Veal:
   • Chardonnay: Matches well with veal dishes, particularly those with creamy sauces or mushroom-based preparations.
   • Pinot Noir: Complements lighter veal dishes, such as veal scallopini or veal piccata.
   • Merlot: Works with grilled or roasted veal dishes, as well as those with herb-based sauces like sage or thyme.

Remember, personal preference plays a significant role in choosing which wine to serve with meat. It’s always a good idea to experiment and find what works best for your palate.