Wine and meat pairings: which wines to offer with which meats?
Our advice for your wine and meat pairings
It's no secret that meat goes perfectly with wine. So, whether you are an amateur or a professional, making the perfect meat-wine pairing is not always easy since, to achieve the ideal meat-wine pairing, you have to take into account the type of meat and the quality of the wine that goes with.
To help you choose the perfect wine for your meat, it is best to know the different types of wine and meat that exist and the main meat-wine pairings .
Many people think that red meat only goes with red wine and white meat only goes with white wine. This is far from true and to better illustrate it, this article has made a classification of the main meat wine pairings . Here are some examples of wine and meat pairings.
Wine with veal
To pair a wine with veal , choose a rosé wine, especially a Mediterranean one, in order to stand up to the vegetal presence of peppers found in most veal dishes such as veal shank with paprika. Choose from the selection of the best organic rosé wines selected by the Oé team.
Wine with duck breast
Made from the breast of a fatty duck, whether served rare or rosé, duck breast goes best with a red wine from the vineyards of Bordeaux (Graves Médoc, Haut-Médoc), from the vineyards of the South -west (Cahors) and the vineyards of the Rhône Valley (Cornas, Saint-Joseph).
Wine with prime rib
Prime rib only goes well with red wine , but not just any. You also have to take into account the type of cooking, but, overall, you have to opt for powerful wines. If the meat is rare, solid red wines with tannins are perfect, on the other hand, if it is medium, the tannins should be less present. This is how it can be accompanied by a red Médoc, a red Pomerol, a red Madiran, a red Bordeaux or even a red Cornas.
Wine with foie gras
Foie gras is an essential dish with wine in French cuisine. It is very popular, can be eaten raw or semi-cooked, and is ideally accompanied with sweet wines such as Sauternes or Monbazillac, or even with very tannic red wine in the South-West such as Madiran or a Bordeaux (Medoc). It also goes very well with champagne .
Wine with foie gras from Alsace
Foie gras is also eaten with Alsace wine . Usually, foie gras is consumed with sweet and sweet wines like Sauternes. It goes just as well with a Gewurztraminer for example.
Wine with barbecue
Based on white meat, barbecue goes best with red wines light, very fruity, and young wines, in particular Burgundy wines, specifically Beaujolais, Gaillac or Gamay with their cherry aromas, as well as red Sancerre can also be used.
If your barbecue is based on red meat, it is better to use powerful wines aged in barrels which, thanks to their woody side, compete with the aromas of the meat. A Bordeaux or a superior Bordeaux are fine, but the ideal remains a Côtes du Rhône or a red wine from the Pays d'Oc.
Wine with coq au vin
Coq au vin is a good classic perfect for surprising your guests. It is cooked using red wines with spicy notes such as a full-bodied Beaujolais or a southern wine from Provence or Languedoc Roussillon. It goes well with tannic wines from the Rhône Valley (Vacqueyras), Languedoc (Faugères). A light wine can also do the trick (Saint-Amour Beaujolais), provided it is fresh.
Wine with veal blanquette
Blanquette de veau pairs well with white wines such as white Côtes-du-Rhône, white Bordeaux, Bugey or white Languedoc.
Wine with caramel pork
Caramel pork goes well with dry, preferably young, red wines . In the absence of red wines, you can opt for white wines that are also young and dry, such as Alsace Gewurztraminer.
Wine with basquaise chicken
It is a very exquisite dish that is accompanied by prestigious wines. Basquaise chicken goes well with red wines such as a red Bearn, a red Froton or a Saint-Emilion, but also rosé wines: Bordeaux Clairet, local wine from Lot travel, Lirac, Bandol.
Wine with roast chicken
This roast chicken dish is accompanied by red wines such as a red Alsace pinot noir, a red Beaujolais or a red Sancerre. In addition, it goes well with white wines such as an Alsace pinot blanc, an Alsace riesling blanc and a Klevner blanc.
Wine with Burgundy
For a Burgundian, you need a wine capable of marrying the texture. In this register, are privileged Pinot noir , Gaillac, Chignon, Cornas, Cairanne, Hermitage as well as Riac, to name but a few.
Wine with Burgundy fondue
Fondue bourguignonne cooks well with a red wine from Burgundy. During the tasting, it is accompanied with dry red wines such as a Pommard, a Chassagne-Montrachet, a Gevrey-Chambertin.
Ultimately, pairing wine with meat is not done on a whim. To hope for a perfect match, we must take into consideration the characteristics of the wine and the meat. As for the meat, it will be necessary to be interested in the category to which it belongs, its contribution and its method of cooking. While for the wine, the age, the aromatic complexity and the color of the grape variety must be taken into account. It's your turn ! What meat are you planning to cook?