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Meat and red wine – the perfect combination! Yes, Yes it is red wine perfectly accentuate the taste of any meat. Although producers of white wines can stand their and offer crisp buttery Chardonnay to a gentle calf. Red – that’s the perfect complement to the meat.
Tannin contained in full in red wines is neutralized fat contained in the meat. Therefore, to more fatty meat, we select the more tannic the wine, and less greasy – on the contrary.
We select the wine to the meat
Steaks rib eye, T-bone, strip loin of beef when frying be very juicy. Wine to him must be of good structure, bright tannins and a long finish.
Pro tip: Bordeaux 15 years, does it mean super Tuscans, Amarone, Tempranillo from Ribera del Duero, a California Cabernet, a Chilean or Argentinean wines made from Cabernet Sauvignon, Carmenere or Malbec.
Steak and Fillet “Chateaubriand” is not a particularly fatty meat, you can say that the amount of fat in it is minimal. The wine select is not sharp with moderate and soft tannins.
Pro tip: aged Bordeaux (over 15 years), Thick the options of Pinot Noir from Burgundy (Pommard, Chambertin), Barollo, Shiraz from Australia, Pinot Noir from New Zealand, Californian Zinfandel, Valpolicella (not Ripasso), Barbaresco, Rioja, but not higher categories of Crianza.
Loin of veal – with a delicate flavor similar to Fillet steak. Therefore requires the same wines with soft tannins.
Beef or pork burgers – contain spices that make them taste diverse.
For meatballs, professionals suggest wines from Syrah and Grenache, for example, côte rôtie, Saint-Joseph, châteauneuf-du-Pape, Australian and Chilean Shiraz.
Lamb meat contains enough fat, but at the same time very gentle. The wine we choose is not very deep.
Pro tip: Pinot Noir from Burgundy or New Zealand, Nebbiolo from Barbaresco can be Rioja, but not higher category of Reserve quality Pinotage from South Africa.
The pork dishes are very diverse. They can be fatty and juicy and dry. The wine should be quite tannic and have a good level of acidity.
For instance, Tuscan wines from Sangiovese or containing in its composition supertuscan wines – Brunello di Montalcino, Vino Nobile di Montepulciano and all the famous Chianti.
Game – Deer, wild Boar, Buffalo etc Meat after cooking becomes lean and even tough. Often chefs add to the dish of berries. The game has a distinctive animal scent.
Aged Burgundy wines from Pinot Noir, the best examples of Bordeaux, aged classic Tuscany – here is a perfect pair to this kind of meat.
Poultry meat after cooking tends to become dry.
Professionals suggest to choose an acidic wine with a low tannin content. For example, Zinfandel, the basic version of Chianti, simple Pinot Noir from the new world. White wines, barrel-aged Sauvignon from the French regions of Puy-fumé, and Bordeaux wine.
Duck meat – bird, but quite greasy. A good Duo would be red wine with moderate tannin, but not necessarily young. Example – côte du rhône or a young Bordeaux Cru Burgeois category.
As for the cold meats, the main rule when selecting a wine is easy. Snacks are usually served in the early evening and wine will be heavy.
Smoked meat and sausages combined with Siroy and Shiraz, with aromas of spices contained in them.
Semi-dry white wine can be served with pate.
When selecting wine to meat, keep in mind part of the cooking spices and sauce. The way in which it was prepared. And you can’t go wrong.
