MEAT AND WINE? PERFECT COMBINATION
Meat and red wine – the perfect combination! Yes, yes, it is red wine that perfectly emphasizes the taste of any meat. Although the producers of white wines can stand their ground and offer dense oily Chardonnay to a delicate calf. Red is the perfect complement to meat.
The tannin contained in full in red wines neutralizes the fats contained in the meat. Consequently, for fatter meats, we select a more tannic wine, and for less fatty ones – vice versa.
WINE TO MEAT
The steaks of Ribeye, T-Bon, Marbled Beef Striploin become very juicy when fried. Wine to them should be of good structure, bright tannins and have a long aftertaste.
Council of Professionals: Bordeaux not older than 15 years, Superscotch, Amarone, Tempranillo from Ribera del Duero, California Cabernet, Chilean or Argentinean wines from Cabernet Sauvignon, Carmenere or Malbec.
Fillet steak and “Chateaubriand” are not particularly fatty meat, one can say that the amount of fat in it is minimal. Wine pick is not sharp with moderate and soft tannins.
Council of Professionals: aged Bordeaux (more than 15 years), Dense variations of Pinot Noir from Burgundy (Pommard, Chambertin), Barollo, Shiraz from Australia, Pinot Noir from New Zealand, California Zinfandel, Valpolicella (only not Ripasso), Barbaresco, Rioja but not higher than the category of Cryes.
Bovine calf – tender taste, similar to fillet steak. Therefore requires similar wines with soft tannins.
Beef or pork cutlets – contain spices that make their taste varied.
For cutlets, professionals advise wines from Syrah and Grenache, such as Côte-Roti, Saint-Joseph, Châteauneuf-du-Pape, Australian and Chilean Shirazy.
Lamb meat contains enough fat, but at the same time very tender. Wine is worth choosing not very rich.
Council of professionals: Pinot Noir from Burgundy or New Zealand, Nebbiolo from Barbaresco, Rioja is also suitable, but not above the Reserve category, high-quality Pinotage from South Africa.
Pork dishes are very diverse. They can be both fat and juicy and dry. The wine should be sufficiently tannic and have a good level of acidity.
For example, Tuscan wines from Sanzhovese or supertuscan wines containing it in their composition – Brunello di Montalcino, Vino Nobile di Montepulciano and the well-known Chianti.
Game – Deer, Boar, Buffalo, etc. Game meat after cooking becomes lean and even tough. Often cooks add berries to the dish. Game has a distinctive animal scent.
Aged Burgundy wines from Pinot Noir, the best examples of Bordeaux, seasoned classic Tuscany – this is the perfect match for this kind of meat.
Poultry in the form of a fillet after cooking tends to become dry.
Professionals advise to pick acidic wines with low tannin content. For example, Zinfandel, basic versions of Chianti, a simple Pinot Noir from the new world. White wines, aged in a barrel – Sauvignon from the French regions of Puy-Fume or Bordeaux.
Duck meat – a bird, but rather fat. A good duet will be red wine with moderate tannin, but always young. Example – Cotes du Rhone or the young Bordeaux Cru Crugeois category.
As for cold meats, the basic rule when choosing a wine is lightness. Snacks are usually served early in the evening and rich wines will be heavy.
Smoked meat and sausages are combined with Shira and Shiraz, thanks to the aromas of spices contained in them.
Semi-dry white wines can be served with pate.
When choosing wine for meat, consider the spices and sauce included in the preparation of the dish. The way in which it was prepared. And you can not go wrong.
