What wine goes well with meat. Wine etiquette

The culture of winemaking has its roots in the mists of time. Wine has long been an undoubted attribute of a good feast. This drink serves as an excellent addition to the dishes served at the table, helping to reveal the richness of their taste, or, conversely, the food allows us to fully appreciate the components of the wine. But how to choose the perfect pair - wine and food? In the restaurant, of course, you can use the services of a sommelier. But if you're making your own dinner at home, a few tips in this article may help.

Everyone knows the general old rule - red wine is suitable for meat, and fish is savored with white . But in fact, this rule has so many exceptions that it only gives a general direction in choosing the perfect combination.

Purpose of pairing

First of all, let's decide what we want to achieve by serving wine with a dish. With wine, you can enhance the taste meals, or balance wine and gastronomic combination, or vice versa, oppose as they say, play on the contrast.

For example, after you eat a piece of fresh wheat bread, sweetish aftertaste , which muffles the astringency of red wine, the acidity of white and the sweetness of dessert. But salty dish always enhances the mineral salty and bitter taste of the drink. Salad with neutral dressing will show the sour taste of an invigorating white wine. Contrasts work well against salty foods and sweet wines such as Roquefort and Sauternes. You can experiment by choosing contrasting textures of a drink and a dish, serving, for example, sparkling wine with fried scallops.

Cooking method

Steamed food , ideally combined with an elegant and delicate white wine. fried foods require brighter saturated drinks, but stew , which in the process of cooking caramelizes and acquires a rich taste, is combined with a rich thick wine.

Dishes served with sauces

Medium-bodied red wines such as Merlot or barrel-aged whites such as Chardonnay are ideal for accentuating the flavor of roasted meats such as a beef medallion. But if you water the medallion meat sauce , then you will not feel the taste of white wine. Merlot with its soft tannins is ideal in this case. If you serve meat cream sauce , then this pair will be harmoniously emphasized by light white chardonnay with its creamy texture.

Combination of aroma and taste

They say that most of our taste sensations come from smell. Therefore, not only the harmony of the classic combination of bitter, sour, salty and sweet is important, but also aromatic component of wine and dishes . For example, Pinot Noir, which combines the smell of forest greens, berries and champignons, just asks for a dish made from mushrooms. Young Cabernet Sauvignon, containing the smell of bell pepper, goes well with a pair of lamb and ratatouille. And if you serve lamb with blackcurrant sauce, you will further enhance the aroma of this berry, which is also present in the cabernet. The lemon flavor in a young Riesling will be excellent with fish drizzled with lemon juice.

Classics of the genre

For grilled fish , serve dry white wines that are light, slightly sour, without strong tannins and strong fruity aromas, they will not “clog” the taste of the fish.

To shellfish dry riesling, brut champagne or sauvignon blanc go well.

Fried chicken or turkey calls for Pinot Noir or mature Cabernet Sauvignon. From white wines, you can choose wine with a rich taste and aroma, such as chardonnay or semi-dry German wine. Burgundy red is best served with duck.

To young lamb choose a red full-bodied wine with a rich smell and slightly sour taste of the zinfandel variety.

For Indian cuisine spicy semi-sweet wines or semi-dry cold wines are ideal.

White well balanced sweet wine excellent goes well with desserts . The taste of wine should be slightly sweeter than dessert.

Wine and meat

Rich meat pairs well with bright red wines that are rich in tannins. Tannins act as astringents and help to reduce the taste of fat in the meat.

Basic Rules:

Wine with beef steak

Lean meat = light wine

According to this rule, the leaner the meat, the less rich the selected wine should be. Conversely, richer meats, such as beef tenderloin, will go well with rich and tannin-rich red wine (Petit Syrah or).

Wine with lamb

Soft tannins

Lamb has a rather delicate taste and texture, so it is better to choose brighter wines as a pair, but with a lower content of tannins (syrah or).

The choice of wine depending on the type of meat

→ Wine with beef

Wine with lean beef

When pairing wine with lean beef, opt for light to medium-bodied red wines. Such wines should have slightly more pronounced acidity that goes well with the structure of lean meat. The most correct in this case will be the selection of the saturation of the wine, depending on the saturation of the meat. So if you're serving a beef stew, for example, a medium-bodied wine like Sangiovese is the perfect match.

Meal options: entrecote, roast beef.

Wine with fatter beef

Rich meat pairs well with bright red wines that are rich in tannins. Tannins act as astringents and help to reduce the taste of fat in the meat. That's why vibrant wines like Barolo or Cabernet from Napa are the perfect match for your steak.

Examples: filet mignon, porterhouse steak, t-bone steak, ribeye.

→ Wine with lamb

The taste of lamb is more delicate than that of beef, so it is worth choosing wines that are not complex in aromatics. Lamb takes over the taste of the sauce quite well, which is also of great importance when choosing a wine. In any case, it is better to choose medium-bodied or fruity wines that do not have pronounced tannins.

Syrah and petit verdot are the perfect match for lamb.

→ Wine with veal

Veal is a special red meat that can be served with white and rosé wines. A striking example of such a combination is the national dish of Austrian cuisine, Wiener Schnitzel and Grüner Veltliner. Please note that only thanks to the special method of cooking this dish, the meat retains its special characteristics, so when choosing wine for veal, consider the method of its preparation and the sauce with which it is served, since veal, like lamb, strongly adopts the taste of the sauce.

Veal goes well with pink sangiovese, valpolicella (made from the local Corvina variety) and zinfandel.

→ Wine with venison

Venison is a fairly lean meat, sometimes with a pungent odor. Give preference to uncomplicated medium-bodied wines. This combination will make the wine more aromatic, and the characteristic smell of venison will be less pronounced.
Choose from Côte du Rhone, Chateauneuf du Pape, Chianti, Valpolicella or Montepulciano d'Abruzzo.

Choice of wine depending on the type of sauce or seasoning

The sauce plays such an important role in the choice of wine for a dish that it can significantly affect the enogastronomic pairing. For example, a light lambrusco, a bright shiraz from South Australia or a fruity South African pinotage will be an ideal pair for sweet and savory oriental dishes.

→ Light red wines

Light red wines are served with lean or lightly fried meat dishes. This truly magical union is based on a harmonious combination of the perfect acidity of light wines and the delicate structure of a raw steak. Taste light red wine with venison and beef tartare or Vietnamese beef pho soup.

→ Medium bodied red wines

Medium-bodied wines pair well with multi-ingredient dishes such as bolognese sauce, beef stew, tomato dishes, lasagna, hamburgers, Indian lamb curry, nachos, stews, beef burgundy.

→ Intense red wines

Saturated red wines are ideal paired with steak, ribs, barbecue dishes.

It has always been believed that white wine is suitable only for white meat, and red - only for red. This opinion has limited our choice of wines for festive dinners for many years. However, if you want to enjoy your meal more - whether it's appetizers, main courses or desserts - check out the tips below. Knowing the basics of wine selection will allow you to experiment and perhaps find the most delicious wine pairings with your favorite dishes that you enjoy the most.

SNACKS

Light snacks

Appetizers prepare you for your main meal. They should be light and unobtrusive, whetting the appetite. Appetizers should be accompanied by the same light, dry wine. Sweet wines suppress taste buds and therefore, because of it, not only the taste of the dishes disappears, but also the meaning of the snack. Carbonated sparkling wine and sherry- classic aperitifs.

Mollusks and crustaceans

For seafood, such as oysters, a white wine of mild taste and delicate aroma without harsh acidity is a must. Recommended good Chablis or . If you are serving heavily seasoned fish, serve it with Chenin Blanc or Rose.

Eggs

Wine served with eggs should be very light, uncomplicated. Good wines with eggs - spicy Riesling, Sauvignon Blanc, Traminer (Traminer) or even light red wine. If you are serving quiche (pie) as an appetizer, try a rosé wine made from red grapes, such as Pinot Noir and Grenache.

FISH MEALS

Smoked fish

Try Chardonnay or sherry. Don't serve light or lemon-flavored wine with your meal. By the way, the same wine can be served with smoked meat, as well as light red or spicy rose - all of them will be a pleasant addition to the dish.

Fish without sauce

The more tender the fish, the more tender the wine should be. It should be light, not too strong, just slightly sour in the end. For oily fish like sardines or mackerel, serve stronger wine like Verdelho(madera).

MEAT

White meat with cream sauce

When serving chicken, try Semillon or Sauvignon Blanc. If the sauce is rather bland, take Riesling or . With the same wine, fish is served with a creamy sauce.

Meat without sauce

Just about anything goes well with simple grilled meats like roasted chicken, pork or veal. The mild taste of these dishes without sauce will enliven any wine.
With meats with a more pronounced taste, such as goose or duck, without a doubt, serve white wine. Wines of this category - Gewurztraminer (Gewurztraminer) or Chardonnay.

White meat with provencal sauce

Wine is strong, fresh, with a good aroma, suitable for such complex dishes. Try tart red wines such as Pinot Noir.

Garlic, mayonnaise and butter sauce

For such aromatic dishes with a strong taste, serve sherry or wine retsina.

spicy dishes

Chinese dishes are served with a glass of good Gewurztraminer (Gewurztraminer), sweet Chenin Blanc or dry Riesling (Riesling).

red meat

For beef or lamb roast beef, the wine should be as blunt as the dish itself. Try a good red Cabernet Sauvignon (Cabernet Sauvignon). With more complex dishes, goulash, for example, serve more tart wine. Why not try Shiraz (Shiraz).

Game

Small light game species such as pigeons, woodpeckers and quails are best served with a fruity wine. Recommended red grape Merlot or Pinot Noir. Try venison Shiraz (Shiraz) or Cabernet (Cabernet). And if you want to experiment, try Zinfandel (Zinfandel).

DESSERTS

desserts

With a heavy, floury dessert, there's always room for dessert sweet wine like Botrytis, but maybe you want to try a good Muscat as well. Great for creamy desserts. Riesling and Semillon, champagne or good a sparkling wine.

Fruits and fruit desserts

When fresh fruits are on the menu, it is always worth serving sweet varieties of champagne, Botrytis or fruity Riesling.

Chocolate

Chocolate can be enjoyed without any accompaniment. No wine can improve its delicate melting taste.

CHEESES

Considering how different cheeses are, it is difficult to predict the right wine. Each type of cheese has its own wine. But there are some general tips:
Blue cheese (with mold) - good dessert wine
Soft cream cheese - Shiraz (Shiraz) or Cabernet (Cabernet)
Cheddar - any claret(Bordeaux wine)
To cheeses with a strong taste - Auslese or Botrytis, grape port wine, classic Liquer Muscats.

We offer a closer look at the classic combination of food and alcohol to it. Consider what kind of wine to choose for meat: white or red, wine-strong or light, sweet or dry, and so on. Armed with this certainly useful knowledge, you can make perfect pairs according to the principle: "every dish – its own brand of noble alcohol. Use this approach, and an ordinary dinner for two will soon acquire a touch of sophistication and romanticism, and modest family gatherings will almost certainly turn into a feast of taste sensations.

The compatibility of this pair is deeply tied to chemistry. The skin of grapes (red to a greater extent, white - to a lesser extent) is saturated with tannins, which effectively block the action of fatty compounds. Such a valuable element of the berry is given to alcohol in the process of maceration.

As a result, alcohol also contains tannins (in varying concentrations), which means it neutralizes the fats that are lacking in meat, especially red meat. Therefore, washing down a dish with such alcohol, you help improve digestion and feel light - hence the effect of good compatibility. Well, perfect compatibility will be if you combine tastes correctly, and for this you need to know the basic principles for combining them.

What kind of wine is drunk with meat: 7 basic rules for choosing

1. For national dishes, try to take a drink from the same country and, ideally, the region. This is the easiest and most reliable way, because in this case the issue of compatibility has already been taken into account by culinary traditions.
2. The simpler the food, the fewer components should be in the alcoholic bouquet, and vice versa. Otherwise, one half of the pair will completely kill the other.
3. The fatter the meat, the more tart must be a strong drink to it, and vice versa. Lenten dishes go well with light, young, almost tannin-free varieties and brands.
4. Choose alcohol "in unison" with the dish, that is, so that it continues the taste and aroma of food. Thus, organoleptic impressions are enhanced, while remaining harmonious.
5. When deciding which wine is better to buy with meat, do not be afraid to “play on the contrast” and make sure that the halves of the tasting pair emphasize each other’s differences in an interesting way. With this approach, the drink enriches the sensations from every sip and bite.
6. The fatter the food, the higher the acidity of alcohol should be - to soften the impression and make it easier to digest. If the dish itself carries some kind of spicy note, a mild sweetness must be present in the taste of alcohol.
7. When pairing, take into account secondary ingredients, namely seasonings and spices, because they seriously affect the organoleptic, sometimes dramatically changing it. If the dish includes a complex sauce, it is necessary to select a drink for it, and not for food.

As you can see, the freedom of choice is quite wide. And immediately it is worth dispelling the myth that only red meat should be served with meat - white is also suitable, but strictly for certain dishes. The main thing is to correctly take into account fat content, acidity, tenderness, and even the method of cooking. To make it easier for you to navigate all of the above rules and start applying them accurately, consider more specific examples of combinations.

Wine for steak: what to take?

In this case important to navigate both on the meat itself and on the method of its preparation:

• Marbled beef, juicy and fatty, fried on the grill or in a pan, complement with a glass of red, rich in tannins, with a pronounced aftertaste. An excellent choice would be a Californian Cabernet or a French Bordeaux.
• Chateaubriand steak, that is, a relatively lean tenderloin, needs a lighter drink, with a mild and balanced taste. A harmonious pair to it is a red New Zealand Pinot Noir or Chambertin from Burgundy.

Here it is appropriate to consider what kind of wine is suitable for such meat as beef, and dishes from it, because you don’t need to dwell on steaks alone either.

So, spicy roast beef will wonderfully complement carmenere or, whose berry flavors can harmonize with the smell of spices. Any kind of beef, as long as it's well grilled, goes great with full-bodied reds like Merlot or Beaujolais. You will aptly enrich any spicy dish with aged Chianti.

What wine goes with pork

There is a whole sea of ​​​​options here:

• After roasting the neck on the grill, fill your glass with red Bordeaux or Barbaresco. The dense taste of the drink will create the perfect ensemble of sensations with smoky notes that the meat has been soaked in during the cooking process.
• It is always appropriate to take a white Viognier or Gruner with a roast with vegetables. Riesling will also be an interesting pair, by the way, classic. The dry and balanced taste of the drink will perfectly set off the variety of shades of the hot dish.
• A whole roasted suckling pig impresses with its tenderness and even finesse. Therefore, both dry white Chardonnay and the already mentioned Riesling, as well as light red Beaujolais and Pinot Noir, will suit it.

The field for culinary experiments is very rich here - go for it.

We select wine for lamb

This is red meat, juicy and quite fatty. Therefore, when you are going to stew or fry it, put a bottle of Merlot or Cabernet Sauvignon to cool. Blackcurrant notes of the first or astringency of the second diversify the aftertaste. Yes, and such alcohol will relieve heaviness in the stomach by neutralizing fat with tannins.

Quite another thing - lamb, very soft and relatively light. Aptly complement it, revealing all the organoleptic benefits, fruit pinot noir or will help. The softness and balance of the drink will be an excellent final note.

What kind of wine is served with poultry meat

The choice here depends entirely on who are you preparing?

• It is appropriate to drink a fat goose or turkey with something powerful and tart. Therefore, pour Cabernet Sauvignon into a glass, and you can't go wrong.
• A chicken or partridge requires a delicate approach. To fully reveal all the tenderness of their taste, some light and fruity variety, like the already mentioned Pinotage, will help.
• The best simply must be spicy, because the meat of this bird is quite specific. After cooking it, give preference to the Chilean carmenere or Austrian shiraz, and get aesthetic pleasure from dinner.
• Quite exotic today black grouse with a pheasant want an equally unusual alcoholic company. Therefore, pair with a roast of them take Spanish navarro, just do not overdo it with spices when preparing a dish in order to hear the exquisite nuances of the drink.

It deserves separate words, because it is traditionally the most popular bird in our country, present on almost every holiday table. In a boiled lean form, it goes well with pinot blanc and pinot grigio, in a stew - with Alsatian Riesling.

If you cook it in lemon sauce or bake it with herbs, you can safely take Sauvignon Blanc as a pair. If the chicken is too spicy, use berry shiraz or beaujolais. If grilling poultry, give preference to rose from Spain (especially since you probably don’t drink it every time). By the way, it will become a chic company with crispy wings.

What goes with the game

Specific meat (such as bear meat, but not only) is often tough and dry, has a special and not for everyone pleasant smell. To balance the aroma and taste, it is served with rich sauces, most often berry ones. Therefore, in this case, some light red variety will be the best pair.

If we consider more familiar game then:

• stewed wild boar is in harmony with bandol and fitu, fried - with chianti;
• roast venison pairs perfectly with merlot and cabernet sauvignon, and grilled tenderloin can be washed down with a glass of shiraz or.

You need to be able to pick up and light meat, because they help to wake up the appetite. So, sausages or smoked meats are simply made for shiraz, which excites with a whole bouquet of aromas. And the pate is perfect for white semi-dry varieties like Chardonnay or Rkatsiteli.

What wine to take with meat in specific cases

If you have cold appetizer- sausage cuts, boiled tongue, smoked chicken fillet and the like - pour Chablis, Sauvignon Blanc or Riesling into glasses. A white variety with a characteristic fruity flavor will not let you down.

If cooked meat stew, Go for a bright Pinot Noir. Savoring a kebab just off the skewer, pay tribute to the full-bodied depth of Merlot or Beaujolais, and you will feel double the pleasure.

If done spicy dish and do not spare spices, give preference to something warming. In such a situation, carmenère is ideal, and if the food is generously seasoned with garlic, then valpolicella.

Culinary occasions may be different, but you can always find good wine for meat - so choose it, guided by the above rules. Just do not lean heavily on alcohol at the table - remember, it should only accompany lunch or dinner, and not be an occasion for a meal.

The best addition to meat is red wine - this elementary truth is known even to people far from cooking. This beautiful union really has an indestructible magical harmony. However, as in any relationship, the main role is played by nuances.

simple truths

The successful compatibility of red wine and meat is explained by the deep chemistry of feelings. The fact is that red wine contains the substance tannin, given off by the skin of grapes. This valuable element

neutralizes the action of fats, which are so rich in red meat, because these two products have mutual sympathy for each other.

To learn how to create winning combinations from specific meat dishes and wines, you need to remember a few simple truths. The simplest rule is to combine dishes and drinks from the same region. So, a steak from selected Argentinean beef requires an addition in the form of dry red Malbec from the same Argentina. But since there may be difficulties with the geographical factor, it is easier to combine meat and wine according to the principle of balanced tastes. You need to select them in such a way that they either “sound in unison”, or, conversely, emphasize the taste differences of each other. For example, wines with a bright rich bouquet are suitable for fragrant meat dishes. And if there is sourness in the meat, it is better to balance it with soft sweet wine.

When creating the perfect pair, it is worth considering not only the taste of the main ingredients, but also the secondary components - spices and sauces. Too complex seasonings can transform the taste of familiar products beyond recognition and bring new accents to the fore. In this case, the wine is no longer matched to the dish itself, but to the sauce or seasoning.

Pair each meat

Most often, the choice of wine is dictated by the type of meat from which a particular dish is prepared. Marbled beef steak has a lot of fatty layers, thanks to which the meat comes out with appetizing juice during frying. Argentinean, Chilean, French wines from Bordeaux, as well as Californian Cabernet can harmoniously complement such a dish. A more tender Chateaubriand steak is best paired with a wine with a mild and aged flavor, such as New Zealand Pinot Noir, Australian Shiraz or Burgundy Chambertin.

Lamb meat is distinguished by tenderness and at the same time an abundance of fatty inclusions. Therefore, he needs to choose a pair of wine that is soft, but not too saturated. Organically with such meat, South African Pinotage and Pinot Noir from the fertile lands of Burgundy will be felt. Full-bodied French Sauvignon or Merlot wines with strong blackcurrant notes pair well with red meat stews and juicy roast lamb.

Pork is classified as white meat, so a variety of variations are allowed here, both with red and white wine. Smoky grilled pork is in harmony with dense red varieties - Barbaresco, Chianti, wines of the Bordeaux region. But roast pork with vegetables will perfectly complement white wines - Riesling, Viognier or Gruner. Whole roast pork has a much more refined and tender taste. Dry white wines Chardonnay and Riesling emphasize it most brightly. By the way, red wine is quite appropriate for this dish, although it can dominate. In order not to destroy the fragile harmony of tastes, it is best to take a bottle of Pinot Noir or Beaujolais.

Laconic meat snacks can also create winning tandems with wine. Since these dishes open the meal, it is better to choose unsaturated and light wines for them. Shiraz with appetizing notes of spices corresponds to various smoked meats and sausages. And meat pates go well with semi-dry white wines.

Meat with a wild character

Some gourmets gravitate toward more specific game. This meat is characterized by excessive rigidity and dryness, besides it has a characteristic aroma. Most often, game dishes are served in combination with bright berry sauces. To balance such a complex taste, you should choose light wines, as well as take into account the individual characteristics of different types of meat.

Roasted wild boar goes best with classic Chianti, stewed wild boar with French Fitou and Bandol wines. Harmonious addition to roasted venison will be Pinot Noir, as well as red Burgundy wines. Grilled venison will be good paired with Syrah wine. Dense Spanish varieties from Ribera del Duero, as well as French Cabernet Sauvignon and Merlot, can be safely served with roast venison.

Partridge prefers rich, fruity wines, but not too strong. And wild duck recognizes drinks with a pronounced aroma and spicy aftertaste, so Australian Shiraz, Chilean Carmenere and wines from Priorat will appeal to her. If you are going to cook pheasant or black grouse roast, in addition to these dishes, you should choose soft Spanish Navarro or velvety French Pinot Noir. However, in this case, you should carefully consider the spices - excessive piquancy will mercilessly overshadow the subtle flavors.

The art of combining wine and meat does not oblige you to adhere to strict rules, but rather some general recommendations. Skillfully combining them with your own preferences, you can discover many unexpected flavors even in the most familiar dishes.