What wine to drink with meat

A still life of a juicy piece of meat and a good glass of wine is organic and can evoke contradictory feelings only for vegetarians. For meat-eaters, this harmonious duo begs the question of a different order: “Which wine goes better with meat?” The choice is not obvious, and the common belief that red wine goes with meat, white wine with fish, and dessert wine with fruit and baked goods is only partially true.

What to consider

In deciding which wine is better with meat, you should consider the taste, fat content and juiciness of the dish. One of two basic principles can be used as a guide:

• Complementarity. The flavors of wine and meat combine harmoniously and emphasize the virtues of each other. Spicy meat sounds in unison with tart wine, and tender meat with a soft and light drink.
• Contrast. Simple wines are served with richly flavored meats, and the layered nature of the drink accentuates the dish without the culinary frills. Wine, rich in tannins, is drunk with kebabs and steaks, fatty meat – with sour, stew – with mature and mild alcohol.

Red wine does pair better with meat, especially fatty meat, because the tannins neutralize the sensation of animal fats. However, in the huge variety of dishes and varieties of alcohol, things are much more complicated.

The rules of the ideal choice

The universal rule is: “Food and alcohol must be born in the same region”. Apparently, this postulate originated in France, Portugal, Spain or another country with a developed wine industry.

• If sauces and condiments are to be served with the meat, the drink should go with them, since the flavor of the dish is determined by the spices.
• In the hot summer it is better to serve white dry wine to quench thirst, and in the winter cold will warm red and strong. In winter you want more caloric food and a drink of appropriate temperature.
• Grilled meat goes with any wine.
• With broths and soups it is customary to offer strong wines.
• Spicy salads and appetizers can be paired with strong red and white drinks.
• A dry red wine is usually suggested to accompany hot dishes of minced meat and liver.
• White dry or semi-dry is suitable for smoked meat.
• Sausage and cold cuts and fried sausages are excellent appetizers for young rose wine. Sparkling brut goes well with cold meats.
• Chicken pâté goes well with dry whites and reds, and beef pâté goes well with fortified red wines.
• Blood pâté will require a dry and tart red wine.
• The drink for tender pork ham should be light and red.

These are the basic rules to guide the menu, but each type of meat has a distinctive flavor and requires an individual approach.

There is no dogma in choosing wine to go with meat, and the options listed are just the flavor combinations many people approve of. You can listen to the recommendations or make your own wine list based on your own preferences.