Wine Pairing With Meats

Lamb is a lighter meats with a distinctive flavour.

You don’t want to over power this, and any big dark reds like Malbec or Primitivo will do so.

Instead, go for a light, fruity red such as Pinot Noir or Beaujolais.

Sadly Pinot Noir does have a tendency to be more expensive than other reds, due to the difficulty in growing conditions of the grape.

However, there have been increasingly some excellent cheaper alternatives coming from supermarkets. See the best range below.

Beef is the most popular meat, especially when it comes to wine. It’s flavourful texture and high fat proteins make it the perfect red wine match.

However, that still provides a huge scope of what to choose.

The is the ultimate wine accompaniment. Here we’re going to be going with big, hearty reds.

The cut of meat will have some influence, however these are the safe options no matter what:

Bordeaux, Cabernet Sauvignon, Malbec, Pinotage and Syrah.

Anything with high tannins!

However, if the cut of steak is leaner, feel free to go with lighter reds.

If in doubt, go with a Malbec or Syrah.

If your curry is spicy, consider a white such as a dry Riesling where the acidity will help balance heat.

If milder, choose a light red such as Pinot Noir or Beajoulais.