The basic rule is to accompany meat with red wine, but it’s not that simple. The type of meat, its preparation, and the sauce have an influence on which wine to choose. Here are some tips to enhance this combination.
What type of meat? Beef, veal, pork, lamb, kid, game, etc. How is it prepared? Baked, grilled, fried, grilled, boiled, raw, etc. With what sauce? Creamy, tomatoes, wine, sweet and sour, etc.
Obviously, red wine will always go well with any of them, but there will be occasions that will require exceptional wines of great concentration. Here, Cabernet Sauvignon, Syrah, and Merlot never fail.
Wine with carpaccio?
The original carpaccio is a piece of cold raw meat cut into thin slices with a few slices of Parmigiano cheese seasoned with lemon drops. It goes well with medium-bodied red wine, such as Marques de Casa Concha Merlot.
Wine with steak tartar?
Classic preparation based on raw ground beef seasoned with Worcestershire sauce, capers, raw egg, and lemon. An aromatic dish that goes well with aromatic rosé wines, such as Casillero del Diablo Rosé.
Wine with grilled steak?
A simple piece of meat cooked in a simple way on the grill goes well with dry, young, medium-bodied red wines, such as Casillero del Diablo Merlot. If seasoned with pepper, the wine should have more body, such as Marques de casa Concha Carmenere.
Wine with grilled meats?
The principle of grilling meats on the grill is to preserve their characteristics without any aromatic and seasoning treatment other than salt, achieving a cooking point that respects their texture and juices. The more tender, the better. Grilled beef goes well with Cabernet Sauvignon, Carmenere, Syrah, and Malbec. Grilled veal goes well with Merlot. Grilled poultry goes well with light reds, such as Marques de Casa Concha Pinot Noir.
Wine with an oven-roast?
Oven-roasted meats are intense in flavor, especially when slow-cooked in a marinade. They require full-bodied, concentrated, and complex wines, such as Cabernet Sauvignon, Syrah, Malbec, and Merlot.
Wine with roast beef?
The tenderness of the meat and cooking process, over high heat at first and then a little lower to preserve the red interior and its juices, are the secrets of delicious roast beef. It requires noble red wines that honor the meat: Cabernet Sauvignon, Carmenere, Merlot, and Malbec.
Wine with pork?
Pork has the advantage of going well with almost any red wine and even with some whites and rosés.
The cooking method and sauce must be taken into account—red wines that are not too tannic, such as Casillero del Diablo Carmenere. Also, full-bodied white wines with wood, such as Casillero del Diablo Viognier, are available.
When using fruits that give a sweet touch, look for wines with sweet tannins: Syrah, Malbec, or Carmenere.
Wine with veal?
The tenderness of the veal meat requires soft and young red wines, such as Marques de Casa Concha Pinot Noir, or white wines of medium structure, such as Marques de Casa Concha Chardonnay, always bearing in mind the type of cooking and the sauce.
Wine with lamb?
Lamb meat has an intense and specific flavor accentuated by age, according to the feeding system and the accumulation of fats, but it always maintains its characteristics.
Lamb goes well with red wines of all types. If the lamb is young, a Casillero del Diablo Syrah is recommended. Its sweet notes will balance the tender meat.
When the meat is from an adult animal, the wine should be a structured, full-bodied, and tannic red wine: Terrunyo Cabernet Sauvignon or Terrunyo Carmenere.
Wine with poultry?
Poultry is versatile and varied, and it 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, tannin-free red wines, although some spicier sauces will require aromatic, fruity wines.
Turkey meat, especially baked turkey, goes well with young, medium-bodied red wines. In the case of special occasions, such as Thanksgiving or Christmas, turkey is usually accompanied by intensely flavored side dishes. Some of them are often sweet, which requires more intense red wines, such as a Casillero del Diablo Syrah or Casillero del Diablo Merlot.
Fatty Duck meat requires red wines with good structure, such as Syrah or Cabernet Sauvignon. Game poultry meat generally goes well with red wines of medium or great structure, depending on whether it is partridge or pheasant. Ostrich meat is red and lean and goes well with young red wines, such as Marques de Casa Concha Merlot.
