Pairing Wine with Meat
We all know an expertly chosen wine can turn a good, hearty meal into an incredible one. Getting that combination right, however, can be a bit of a minefield. So to save you a bit of time next time you’re thinking about what wine to enjoy with your Sunday roast, steak or stew, we’ve provided a handy breakdown on how to pair your meat and wine like a seasoned pro!
Meat Pairing House Rules
- Red wines tend to pair best with bold, red meats
- A good general rule of thumb to always remember is – the leaner the meat, the lighter the wine
- It’s a good idea to counter balance fattier meats with more bitter wines
- Always match intense flavours – if your meat dish is strong in flavour, it’ll need a powerful, flavoursome wine that can stand up to it!
- In most cases, it’s a good idea to pair the wine with the sauces rather than the meat – particularly for lighter meat dishes
Types of Meat
Beef
Whether it’s a gravy-swamped Sunday roast, a classic steak and chips, or a gorgeous beef bourguignon, beef is a long-standing favourite here in Britain. It’s also perfect for pairing with a glass of red.
Beef House Rules
- Leaner cuts of beef are better paired with lighter red wines that have a bit more acidity. The higher acidity will help to cut through the texture of lean meat
- Fattier cuts of beef are better paired with bolder red wines that have higher tannin. The higher tannin count acts as a palate cleansing astringent
- If the beef or beef dish has the style/flavours of a specific region (e.g. France) then wine from that same region will likely pair well
Best Wines to Try
Reds — Light to medium-bodied
Pinot Noir, Grenache, Sangiovese, Merlot, Tempranillo
Reds — Full-bodied
Shiraz, Malbec, Cabernet Sauvignon
Classic Wine Pairings
Malbec and Steak
Malbec is a well-known power pairing for steak, particularly cuts on the leaner side. The boldness of the wine is more than capable of standing up to the textures of the meat while also helping to bring out its delightful flavours. Try a bold bottle from Argentina, where beef is a key component of the nation’s traditional cuisine. The cut of beef may also require a bolder or lighter red. Fattier cuts like a rib-eye may benefit from a more robust, bolder wine with higher tannin.
Pinot Noir and Beef Bourguignon
A French-style dish that involves cooking the beef in red wine. Beef Bourguignon quite literally translates to ‘Burgundian beef’, therefore a big and bold Pinot Noir-based Burgundy would make the perfect combo. A drop of Burgundy Pinot Noir will help to emphasise and complement the French style and flavours of the dish. Sometimes a regional-based pairing can be a great option!
Zinfandel and Beef Stir Fry
A brilliant, quick and easy dish for those with a little less time on their hands. Shiraz is usually a good pairing for this, however if it’s made with soy sauce and spices like an Asian-style stir fry, try a sweeter medium-bodied red such as a Zinfandel. Zinfandel typically has low to medium tannin. This is key when pairing with an Asian-style dish, as too much tannin can be overpowering and emphasise bitterness. The level of acidity will also help by providing a good contrast and counterbalance to the spices and flavours of the dish.
Lamb
Lamb can be used to make a range of incredible dishes. It’s one of the most wine-friendly meats out there, capable of being paired with a wide variety of wines both New World and Old. Below is some general guidance, but don’t be afraid to experiment.
Lamb House Rules
- White and rosé wine struggle to do the delicious flavours of the lamb any justice. Red should be the go to wine for this meat
- Lamb will take on the flavours of the sauce and seasoning more than most other meats. Be mindful of this when choosing your wine - try to balance sweetness and acidity appropriately
- Lamb is lighter and more delicate in flavour than beef, so typically it requires a lighter accompanying wine
- Avoid anything too tannic. Opt for wines with lower, smoother tannin
Best Wines to Try
Reds — Light to medium-bodied
Pinot Noir, Merlot, Zinfandel
Reds — Full-bodied
Cabernet Sauvignon, Malbec, Shiraz
Classic Wine Pairings
Cabernet Sauvignon and Roast Lamb
Often cooked medium to well done, meaning it’s jam-packed with full flavour but slightly lacking in tenderness. A young, red Bordeaux blend made up of predominately Cabernet is the perfect match for roasted lamb. These wines tend to be of real quality and quite full-bodied, with reasonable tannin that helps to add tenderness to the meat.
Rioja and Lamb Stew
Quality Rioja demands to be served with flavoursome lamb dishes, making it the perfect accompaniment for a Spanish-style lamb stew. Go with a medium to full-bodied, Tempranillo-dominant Rioja blend. This will be capable of standing up to the slightly more exotic flavours associated with the Spanish style, whilst not being too tannic as to overpower the dish. Remember, lamb is one of the more flexible meats for pairing with wine, so don’t be afraid to experiment a bit!
Pork
Unlike beef and lamb, pork can actually be paired with a variety of both white and red wines. Some of the factors to take into consideration include the section of the pig and the way it’s being cooked. This makes for endless potential combinations, but below is some guidance to help steer your bottle choice.
Pork House Rules
- Think about other elements of the dish and sauces. Pork is often served with apple sauce, which would benefit from a super fruit-driven wine. Heavily spiced pork will benefit from a similarly spicy or a sweet wine
- Some types of pork are quite salty, like a smoked ham for example. It’s important to counterbalance salt with high-acidity wines and maybe 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
Classic Wine Pairings
Riesling and Roast Pork Belly
A roast pork belly is a very fatty dish with strong flavour. More acidic wines will complement this nicely, keeping your mouth nice and fresh while you’re eating. A good German Riesling is naturally higher in acid, so will provide the required acidity while also standing up to the pork with its intense fruit flavours (and a touch of sweetness). A great combination, especially if apple sauce is involved.
Pinot Noir and Pork Chops
Pinot and pork is a well-known pairing. In California, they actually hold an annual ‘Pigs and Pinot’ event to celebrate this superb combination. When grilling up a pork chop, we recommend reaching for a medium-light bodied bottle of Pinot Noir. The dark fruit flavours complement the meat well, with smooth, medium tannin as not to overpower the dish. Go with more full-bodied options if the dish has an intense flavour profile.
Venison
Venison is often grilled or used for casserole and stew. While quite a lean meat, it’s also quite rich and gamey, which can make finding a good pairing a bit of a challenge. Follow these general rules and you’ll be heading along the right tracks.
Venison House Rules
- Venison is red meat, therefore it’s generally advised you stick to red when searching for your vino-venison pairing
- Tends to work better with relatively bold reds that match its earthy flavours. Venison also typically benefits from dark fruit flavours, such as cherries and blackberries
- As we know, leaner meats typically pair better with lower, smoother tannin wines. Venison is no exception. Avoid anything too tannic
Best Wines to Try
Reds — Medium-bodied
Côtes du Rhône (Grenache), Pinot Noir (New World), Zinfandel
Reds — Full-bodied
Shiraz, Barolo
Classic Wine Pairings
Côtes du Rhône and Roast Venison
Roast venison doesn’t work very well with higher tannin wines. As mentioned previously it is quite a lean meat, so there is less fat to work with the tannins. A Grenache-dominant Côtes du Rhône blend makes a great pairing for roast venison, as it tends to be quite fruity and relatively low in tannin. Côtes du Rhône wines are also quite well-rounded, smooth and capable of meeting the rich flavour of venison without being overpowering.
Shiraz and Venison Casserole
The mixture of herbs and intense flavours in a Venison casserole give you a bit more leeway to go for a bolder red. A New World Shiraz fits the bill perfectly, especially if red wine is used in the cooking process. It has the dark fruit flavours that venison craves, as well as sufficient spices to stand up to the intense flavours of the dish.
