Red Meats

We all know an expertly chosen wine can turn a good, hearty meal into an incredible one. Getting that combination right, however, can be a bit of a minefield. So to save you a bit of time next time you’re thinking about what wine to enjoy with your Sunday roast, steak or stew, we’ve provided a handy breakdown on how to pair your meat and wine like a seasoned pro!

Here are a few guidelines for pairings:

  1. Red wines tend to pair best with bold, red meats.
  2. A good general rule of thumb to always remember is – the leaner the meat, the lighter the wine.
  3. It’s a good idea to counter balance fattier meats with more bitter wines.
  4. Always match intense flavors – if your meat dish is strong in flavor, it’ll need a powerful, flavorsome wine that can stand up to it!
  5. Fattier cuts of meat like a T-bone or rib-eye steak, and hearty recipes like beef stew, are well served by a bold, full-bodied red wine such as Cabernet Sauvignon or Shiraz.
  6. If your cut of red meat is more lean like a pork tenderloin or a sirloin steak, you could instead opt for a medium-bodied red wine such as a GSM blend or Sangiovese.