Which wine goes best with red meat?

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).

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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.

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FAQ - Wine and red meat

At what temperature should you serve red wine with red meat?

A full-bodied red shows best between 16 and 18 °C, never at the temperature of a heated room. A lighter red, such as a Beaujolais or a Loire, is more enjoyable served slightly cooler, around 14 to 15 °C.

Should you decant red wine before serving it with meat?

A young red with firm tannins opens up and softens after thirty minutes to an hour in a decanter. For an older vintage, simply uncork it ahead of time to protect its more delicate aromas.

Can you drink white wine with red meat?

It works with white meat or poultry, but on a rare red cut a white lacks the body to stand up to the tannins and fat. A powerful, oaked white can suit a lighter meat served in a creamy sauce.

What budget should you plan for a good wine to pair with red meat?

Allow one bottle for three to four guests at the table. Fine cuvées from Cahors, the Languedoc or the Loire are available at the estate price between 10 and 20 €, more than enough for a successful pairing.

Which grape variety works best with grilled red meat?

Syrah brings pepper and depth to a grilled cut, Cabernet Sauvignon frames rare cooking, and Grenache softens marinated meats. The choice depends mostly on the sauce and how the meat is cooked.