Wine Pairing with Different Types of Meat

Wines pair differently with various types of meat, and these pairings depend on factors like the type of meat, its preparation, garnishes, sauces, and even the flavors of the meat itself. Here’s a guide to selecting the right wine based on the meat you’re serving:

What Wine for a Barbecue?

Whether it's a barbecue, grilling, or oven-roasting, the key factors are the grilled flavor and the seared texture. The type of meat will determine the best wine pairing.

What Wine with Pork?

Pork’s flavors and texture pair well with relatively light red wines. Wines from the Loire Valley, Burgundy, Alsace, or Beaujolais are particularly suitable.

For a barbecue in the summer, a Provence rosé is ideal, especially if you’re using a herb marinade.

If you prefer more powerful wines, opt for slightly aged Rhône reds (minimum of 3 years).

What Wine with Beef?

Red wine is a great match for beef, but the cooking method is crucial.

• Rare or Blue Steak: The tender texture of rare beef pairs well with young reds with strong tannins.
• Medium or Well-Done Steak: For well-cooked beef, younger tannins might be too harsh. Choose a red with some age or softer tannins.

A wide range of red wines pairs well with beef, from Bordeaux (Haut Médoc, St Emilion, Graves) to Loire wines (Chinon, Saumur, Bourgueil), and even to the South-West (Cahors, Madiran) or the South (Bandol, Languedoc). Beef can accommodate many preferences.

What Wine with Lamb or Duck?

These flavorful meats require a robust wine. Look for powerful reds, mainly from southern France. Good options include Cahors, Languedoc-Roussillon reds (Corbières, Minervois), Southern Rhône reds (Gigondas, Châteauneuf-du-Pape), or top Bordeaux wines (Pauillac, Pessac-Léognan).

What Wine with Game?

Game meat, with its firm texture and strong flavors, needs a wine with presence, power, and smoothness. Suitable choices include:

• Burgundy Reds: Such as Gevrey-Chambertin, Volnay, or Pommard.
• Rhône Reds: Syrah-based wines like Côte Rôtie, Hermitage, or Cornas.
• Bordeaux Reds: Especially from Médoc communes (Pauillac, Saint-Julien) and Pomerol, as well as wines from Libournais.
• South-West Reds: Like Cahors.

What Wine with Sauced Meat?

Meat in sauce has a richer texture due to its sauce and fat, which softens the tannins in the wine. This allows for pairings similar to those for juicy meats like rare beef.

Opt for a red wine with robust tannins, which will be softened by the sauce’s texture. Look for wines that complement the flavors of the meat, based on previous recommendations.

In conclusion, the choice of red wine varies depending on the type of meat and its preparation. Don’t hesitate to ask your host about the type of meat served to choose the right wine.