Meat Me In The Wine Country: A Pairing Guide For The Newbie

August 11, 2017

 

Where cheese adds richness and delight to the taste of wine, meat takes the experience of to a whole new level! However, the key to sealing a perfect meaty meal is to choose a wine that complements your dish to perfection!

From deep meats, to poultry, to pork—take a look at which kind of wine you need to select for an exquisite next meal.

 

An Affair Of Flavors

 

While you can take some daring steps and try your own pairings, these meat and wine matches will mark your expertise in fine dining and most certainly impress your guests.

 

White meat—chicken, turkey or quail—pair well with white wines such as Chardonnay or Sauvignon Blanc. The purpose is to match the intensity of the wine with the intensity of the meat.

 

Dark, red meats call for wines with higher tannin. Consequently, the higher fat content in red meats counterbalances the tannin in the red wines.

 

 

Duck, darker than conventional white meats goes well with a medium-bodied red blend, such as Zinfandel, Pinot Noir, or even Malbec.

 

A steak will pair well with a Californian Cabernet Sauvignon.

 

A roast will also pair well with a Cabernet Sauvignon, and match wonderfully with robust red of Bordeaux.

 

Beef stews require a richer flavor—Zinfandel, Californian Pinot Noir or even a Spanish Rioja will work delightfully.

 

For leaner-cut meat, medium-bodied reds with higher acidity content, such as Sangiovese, will cut wonderfully through the texture of the meat.

 

Bold red wines have high acidity and carbonation, which impart a palate cleansing effect against fatty meats. Napa Cabernet and Barolo are fine choices for a fat-enriched meal.

 

For best experiencing the flavors of pork, opt for a white wine pitted with fruity acidity, or a low-tannin red. Three incredible pairings you must indulge in are French Grenache red with dried ham, California Pinot Noir with roast pork, and fruity California Merlot with baked ham.

 

Lighter wines like California Zinfandel, Merlot, or Spanish Rioja will match wonderfully with lamb. Why? The delicate flavors of these wines match the lightness of lamb, which is tender and less intense than beef.

 

If uncertain, a fine Sauvignon Blanc is a great pairing with most light meats—such as chicken and salmon—whereas a Pinot Noir with darker meats is a match made in dining heaven.

With Artisan Excursion’s wine tours, you can experience a variety of these wines, and pair them with hearty meats in any of the local eateries in Solvang, Santa Ynez and Buellton.

Call us at 805.734.7565 to book your own wine tasting adventure!

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