
19 Aug Decoding Meat and Wine Pairing: A Beginner Ultimate Guide
There’s nothing quite like the experience of enjoying a juicy, flavourful steak or a plate of fresh seafood. When paired with the perfect glass of wine, that experience can be elevated to something truly phenomenal.
At Blake’s Fine Foods, we believe that understanding the art of meat and wine pairing can transform your dining experience, and we’re here to guide you through the basics.
The Basics of Meat and Wine Pairing
When it comes to pairing wine with meat, a few simple rules can help even beginners make the right choice. Generally, red wines pair best with bold-flavoured red meats, while white wines are the go-to for lighter meats like fish or chicken. Bitter wines, such as red varieties, are best balanced with fatty foods, while sweet wines pair beautifully with equally sweet or spicy dishes.
One of the most common mistakes beginners make is mismatching intensity. For example, pairing a bold wine like Cabernet Sauvignon with delicate dishes like white fish is a major no-no. Instead, save those powerful reds for heartier fare, such as rich meat sauces or grilled meats.
Beef and Wine: A Classic Combination
Beef is a long-standing favourite for meat lovers, whether it’s a gravy-swamped Sunday roast, a classic steak and chips, or a beef bourguignon. It’s also perfect for pairing with a glass of red wine. For leaner cuts of beef, opt for lighter red wines with a bit more acidity, such as Pinot Noir or Merlot. These wines help cut through the texture of lean meat. Fattier cuts, on the other hand, pair best with bolder reds like Shiraz or Cabernet Sauvignon, which have higher tannin levels that act as a palate-cleansing astringent.
Lamb: A Wine-Friendly Meat
Lamb is one of the most wine-friendly meats out there, capable of being paired with a wide variety of wines from both the New World and the Old. While white and rosé wines struggle to complement the delicious flavours of lamb, red wines are the perfect match. Since lamb is lighter and more delicate than beef, it typically requires a lighter accompanying wine with lower, smoother tannin. Wines like Grenache or Sangiovese are excellent choices.
Venison: A Rich and Gamey Delight
Venison is often grilled or used in casseroles and stews, and while it’s quite lean, it’s also rich and gamey, making it a bit of a challenge to pair with wine. Stick to red wines that match their earthy flavours and avoid anything too tannic. Wines with dark fruit flavours, such as cherries or blackberries, can beautifully complement venison’s unique taste.
The Key to Perfect Pairing
The golden rule of meat and wine pairing is to match the intensity of the wine with the intensity of the dish. Bold, flavourful meats require equally bold wines, while lighter meats should be paired with more delicate wines. And remember, in many cases, it’s better to match the wine with the sauce than with the meat itself.
Ready to elevate your dining experience with the perfect meat and wine pairing? Contact Blake’s Fine Foods today for the finest selection of meats and seafood, where unparalleled quality is guaranteed. As a trusted supplier to some of the Western Cape’s top restaurants, we’re committed to providing you with the best products to create memorable meals.