If you’re hosting a dinner party or you’re just keen to make a good impression when you serve up some food to your guests, one of the areas where you can show off is in your wine selection. A lot is made out of the fact that certain wines complement certain meats and there’s definitely some science behind it. Here you’ll find a few suggestions regarding some of the ideal wines to serve alongside dishes based on particular meats.
It’s easy to start with beef because it’s such a popular meat. With a roast there are loads of options, among them Shiraz, Merlot, South African Pinotage, Cabernet Sauvignon and Bordeaux blends. You’ll notice these are all reds. When it comes to steak then another red really comes into its own – Argentinian Malbec.
Roast lamb goes incredibly well with a nice Cabernet Sauvignon. However, Bordeaux blends and classic Bordeaux are also a really good choice. Merlot, Rioja and Chianti often do the trick with lamb too.
It’s best to go for something light-bodied and red when it comes to pork so Tempranillo and Pinot Noir are good choices. Full-bodied whites give you more choice though, with Chardonnay, Pinot Gris, Semillon, Chenin Blanc and Vouvray, among the best selections.
Chicken is hugely versatile and is used in a number of dishes. When chicken has been roasted or is part of something creamy in taste and texture, a good Chardonnay works wonders. However, Pinot Gris, Semillon and Pinot Blanc are also splendid picks. If you insist on a red wine to buck the trend then a Pinot Noir is the way to go.
Many meats are used to make rich casseroles, in which case you’ll need something big to match. Rioja is a great choice, but Chianti, Minervois or a deep red Zinfandel will also do the trick (don’t choose a white Zinfandel – you need more to stand up to a casserole).
The perfect accompaniment to charcuterie is Beaujolais and there are loads of varieties from which to choose, so don’t be afraid to experiment. A rosé is also a clever choice here.
Barbecued meats are different to those that come out of the kitchen. They demand something robust but also fresh and juicy which is why you shouldn’t be surprised to find ripe rosés alongside Malbecs and Cabernet Sauvignons in your barbecue recommendations.
Remember that sauces and garnishes influence wine choice too. However, this should give you enough to get started.
About our guest blogger:
Ed Stanley loves the choice of wines on offer at loveyourwine.co.uk and he regularly hosts parties just to experiment with flavours and matches.