Is red wine and red meat a good pairing?
Widely recognised as a quintessential Italian main course, tradition has always upheld that there is nothing better than pairing red meat with a good red wine. In fact, the high tannin content of red wines helps to cleanse the palate when eating red meats. Also, red wines for meat create a feeling of dryness in the mouth that should balance the sensation from the fat in the meat. But which wine to pair them with? The most important rule to bear in mind is that the wine pairing is as important as choosing the meat itself. A good red wine should enhance the red meat, not cover its flavour.
The best red wine for grilled meat
There are few things better than a barbecue in the sunshine accompanied by a delicious glass of red wine. A barbecue requires a strong, tannic and medium-bodied red wine. We recommend choosing one that has spent a little time in oak barrels, such as a Nebbiolo, Barbera, or Chianti, to name but a few. However, if your barbecue includes grilled vegetables, the wine you pair them with must be able to support the sensation that they create on the palate, so an aromatic wine with impressive body is preferable. A white wine could also be ideal in this case: a Gewürztraminer or Chardonnay are excellent examples.
Red wine for roast meats
If you are preparing a roast dinner or oven-cooked meat and you want to add a special touch to your romantic dinner, choose a good wine that pairs well with roasts and you will have wonderful times with your guests. Roast meats have their original flavours and those of the marinades used to prepare them, especially when they are cooked slowly. As a result, they require full-bodied and concentrated wines, such as a Cabernet Sauvignon or a Brunello Di Montalcino, perfect for an elegant and soft pairing.
The best red wine for steak tartare
Steak tartare is a raw minced beef-based dish with a refined and slightly spicy flavour, which makes it perfect for an aperitif with friends or as a light main course. The right pairing for red wine and steak tartare must enhance the flavours and preserve the delicateness and acidic notes. Therefore, the more complex the meat’s seasoning is, the more firmly structured the wine should be. To find the right red wine for steak tartare, choose a Pinot Noir or a Lambrusco, suitable for accompanying not only traditional foods but also lighter and more delicate dishes.