The basic rule is to accompany the meat with red wine, but it’s not so simple. Type of meat, preparation and sauce influence influence has to be chosen. Here, tips to enhance this mix.
What kind of meat? Beef, veal, pork, lamb, goat, game, etc. How is it prepared? In the oven, barbequed, fried, grilled, boiled, raw, etc. With what sauce? Cream, tomatoes, with wine, sweet and sour, etc.
Obviously, a red wine will always go well with any of them but there will be times when special wines are needed, of great concentration, body, ageing.
Here, Cabernet Sauvignon, Syrah and Merlot never fail
Wine with carpaccio?
The original carpaccio is a piece of raw meat, cold, cut in thin strips with a slice of parmegiano cheese seasoned with drops of lemon juice. It goes well with a medium bodied red wine, such as Marques de Casa Concha Merlot.
Wine with steak tartar?
Classic preparation based on raw minced beef dressed with Lea and Perrins sauce, capers, raw egg and lemon. An aromatic dish that goes well with rosé aromatic wines, like Casillero del Diablo Rosé.
Wine with grilled steak?
A simple piece of meat cooked simply on the grill pairs well with dry red wines, young and medium bodied, such as Casillero del Diablo Merlot. Seasoned with pepper, the wine should be more fully bodied, like Marques de Casa Concha Carmenere.
With with barbecued meats?
The principle of cooking meats on the barbecue is to preserve their peculiar characteristics, without much aromatic treatment and seasoned with salt, reaching a point of cooking that respects their texture and juices. The most tender the better.
Barbecued beef goes well with Cabernet Sauvignon, Carmenere, Syrah, and Malbec. Barbecued chicken goes well with light reds, such as Marques de Casa Concha Pinot Noir.
Wine with roasts?
Roasted meats in the oven concentrate the original flavors and those of the seasonings used in their preparation, above all when cooked slowly. They require wines with body, concentrated, complex. Red wines like Cabernet Sauvignon, Syrah, Malbec and Merlot.
Wine with ossobuco?
A concentrated dish like this requires red wines that are meaty, full. Red wines like Terrunyo Cabernet Sauvignon.
Wine with roast beef?
The tenderness of the meat and cooking in the oven, very hot to start with and then a little lower to preserve the red inside and its juices, are the secrets of good roast beef. It requires noble red wines that do honor to the meat: Cabernet Sauvignon, Carmenere, Merlot and Malbec.
Wine with pork meat?
Red wines of different structures that are not very tannic, like Casillero del Diablo Carmenere. Also full bodied white wines, aged in wood, such as Casillero del Diablo Viognier. When fruit is used to provide a sweet touch, you should look for wines of sweet tannins: Syrah, Malbec, or Carmenere.
Wine with veal meat?
Veal requires smooth red wines, such as Marques de Casa Concha Pinot Noir, or white wines of medium structure like Gran Reserva Serie Riberas Chardonnay, always bearing in mind the type of cooking and the sauce.
Wine with sausage?
Wine with lamb?
Lamb blends well with red wines of all types. If the lamb is young, we recommend Casillero del Diablo Shiraz to balance the tender meat.
When the meat is from an adult animal, the wine should be a structured, bodied, and tannic red: Terrunyo Cabernet Sauvignon or Terrunyo Carmenere.
Wine with goat meat?
Goat meat is less fatty than lamb and has a characteristic flavor, precise, intense, that varies according to the age of the animal. It requires mature reds, bodied, not necessarily tannic: Merlot, Syrah and Malbec.
With with fowl meat?
The meat of birds is versatile, varied and has different levels of flavor and texture, depending on whether it is chicken, turkey, duck or game birds.
Chicken meat goes well with white wines and young red wines, without tannins, although some more seasoned sauces will require aromatic, fruity wines.
Turkey meat, especially oven cooked, goes well with young, medium bodied red wines. On special occasions, like Thanksgiving Day or Christmas, the turkey is usually accompanied by intense-flavored dressings, often sweet, which required the most intense red wines: Casillero del Diablo Syrah o Casillero del Diablo Merlot.
Duck, more fatty, requires red wines of good structure: Syrah or Cabernet Sauvignon. Game bird meat generally goes well with medium or great structured red wines, depending on whether it is partridge or pheasant. Ostrich meat is red and lean and goes well with young red wines, like Marques de Casa Concha Merlot.