Why do meat and wine pair so well?

Research published in “Current Biology” has shown that wine and meat act as opposites when it comes to mouthfeel – in other words, the way food feels in your mouth. Astringent wines often feel rough and dry, while the fat in meat feels smooth and rich. Pairing wine with meat creates a balance between the two, resulting in a more pleasant mouthfeel. And that is exactly what you want.

Of course, you cannot simply grab any bottle of wine off the shelf and expect to achieve the perfect balance. Sommeliers have spent a great deal of time studying which wines pair best with which cuts of meat. To help you get started, we have put together a general overview of food and wine pairings below.

The type of wine you should choose depends on the cut of beef you are serving. Got a thick entrecôte or another steak on the menu? Then go for a bold red wine with tannins – the compounds found in grape seeds, stems and skins – such as Cabernet Sauvignon, Malbec or Syrah. With a steak that has a finer texture, a slightly lighter wine is a better choice, such as Merlot or Sangiovese. Making a stew with blade steak, beef ribs or another cut of stewing beef? Choose a mature, smooth wine. A Reserva, Shiraz, Rioja or Amarone are all excellent wines to serve with a slow-cooked beef dish.

Everyone knows the rule of thumb: red wine with red meat and white wine with white meat. Pork sits somewhere in between, which is actually good news. It means you are not limited to either red or white – you can choose from both! When pairing wine with pork, people usually look at how the meat is cooked or the sauce served with it. More on that later. Planning to roast or braise pork? Then Merlot and Shiraz are both good recommendations if you prefer red. Rather go for white? Choose a Chenin Blanc or an oaked Chardonnay. Frying, stir-frying or roasting the meat? Then you can choose from red, white and rosé! For red wine, think Spätburgunder or Beaujolais. Prefer white with your dinner? Then Riesling is an excellent choice. Rosé lovers can opt for a full-bodied rosé.

Chicken can be prepared in countless ways: boiled, smoked, fried, roasted, grilled or deep-fried. You name it, and you can probably do it with chicken. With so many different cooking methods, it is practically impossible to recommend just one wine. Oven-roasted chicken, for example, pairs well with Chardonnay. An Asian-style chicken stir-fry is better matched with Viognier or Riesling, a chicken stew with Merlot or Pinot Noir, and BBQ chicken with a nice rosé.

Lamb is a refined and delicate meat. Pair pan-fried or braised lamb with a Malbec, a medium-bodied Bordeaux, Merlot or Syrah. Serving Provençal lamb chops? Then go for a good wine from the south of France, for example from the Rhône Valley.

Game is obviously a very broad category, so there is no single type of wine that is a perfect match for every kind of game. When choosing a wine for a game dish, you can follow this general rule of thumb: red wine with darker game meats (such as hare, roe deer, venison, pigeon and duck) and white wine with lighter game meats (such as rabbit and pheasant). With partridge or wild boar, you have a bit more freedom: red, white and rosé can all work well.

Veal is generally more tender, milder and less fatty than beef. That means it usually calls for slightly lighter wines than you would serve with beef. As with other meats, the best wine depends on how the veal is prepared. Serving a pan-fried veal medallion? Then Chardonnay or Viognier are both excellent choices. Viognier, just like a dry and full-bodied rosé, also pairs beautifully with the classic saltimbocca – veal schnitzel with sage and prosciutto. With a veal stew, you can serve either red or white wine. Prefer white? Go for a rich white wine, such as an oaked Chardonnay or an oaked Chenin Blanc. Good red wines for veal stew include Malbec and Burgundy.

Planning to serve your steak with a nice sauce? Then your wine options may change. Sommeliers often also take the type of sauce served with the meat into account when recommending the right wine.

Finally, the doneness of your steak can also influence the choice of wine. Cooking the steak briefly in the pan for a rare or medium-rare result? Then go for a lighter style from a younger vintage. Grilling it to medium or well done? Choose a fuller, more powerful and slightly more mature wine.

Although you may sometimes prefer to visit a specialist wine shop, we completely understand that it is also convenient to pick up a bottle from us while you are here anyway.

While this article gives you a good idea of which wines can work with certain dishes, we know the overview is not completely exhaustive. It is therefore intended as a guide rather than personalised wine advice. Looking for a wine recommendation for a specific cut of meat? Feel free to send us an email and we will be happy to help.