What wine should you pair with red meat?
I’ve recently been writing about how to pair wine with different foods. In previous blogs, I’ve looked at:
One of our guests recently scolded me for this. He had chosen the fillet steak from our Menu de Luxe, and couldn’t decide which wine to accompany it. “Of course, if you wrote a blog about wines and red meats instead of wines and fish, which I never eat, I wouldn’t have this trouble!” he told me.
So here it is. A blog to describe which types of red wine you should select to go with your red meat when you dine out in Torrevieja.
Steaks and beef
If you are eating leaner cuts of steak or beef – for example, sirloin or roast beef – you should opt for lighter or medium-bodied reds.
Match the intensity of the beef with the intensity of the wine. For example, if you are eating a beef bourguignon or stew prepared with top sirloin, treat yourself to a bolder medium like Sangiovese.
Fattier cuts work better with bolder reds with higher tannin levels. The tannin ‘scrapes’ the fat from the inside of your mouth, helping that taste explosion with every forkful. If you are eating filet mignon, skirt steak, or ribeye, pair it with a Barolo or Cabernet.
The more delicate flavour of lamb deserves a lighter red.
If you are accompanying your lamb with a sauce, you should also consider this in your wine choice. Follow the sauce with the wine in this case, and perhaps select a medium-bodied red with a smoother tannin. Examples might include Malbec, Syrah, and Verdot.
Fancy a white wine or rosé with a red meat? Veal is perfect for this combination. The meat’s delicate flavour is enhanced by the method of cooking, so also ask about this and, as with lamb, think about the sauce, too. Great pairings with veal include Pinot Noir, Valpolicella, and Zinfandel.
Venison is always popular when our chef prepares it. It’s not a constant on our menu because we must be sure that when it is available it is of exceptional quality.
From time to time we may offer a venison steak or a homemade venison pie.
Complement the rich, gamey flavour of venison with a more rustic, medium-bodied red wine. This provides a fruity backdrop to the meat, and reduces that gaminess. Think Côtes du Rhône, Chianti, and Valpolicella.
If you aren’t sure about which wine pairs best with your choice of red meat, never be afraid to ask the maître d’ for their recommendation – you may be surprised to discover the difference it makes to your dining experience. To book your table at Christopher’s, call us on (+34) 600 01 28 24
Yours in fine dining,