The basic rule is to accompany meat with red wine, but it is not so easy. 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 the cabernet sauvignon, tempranillo, syrah, sangiovese, barolo, merlot, brunello, garnacha, zinfandel, etc. 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 bodied and mature red wine.

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 white and rosé aromatic wine, slightly acidulated.

Wine with grilled steak?

A simple piece of meat cooked simply on the grill pairs well with dry red wines, young and medium bodied. Seasoned with pepper, the wine should be more fully bodied.

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 tempranillo, cabernet sauvignon, carménère, pinot noir, syrah, malbec, garnacha, sangiovese, etc.
• Barbecued veal is best with merlot and young reds.
• Pork goes well with all kinds of red wine, young, tannic, matured.
• Barbecued chicken goes well with bodied rosé, dry and light reds.

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, tempranillo, syrah, malbec, garnacha, merlot, etc.

Wine with ossobuco?

A concentrated dish like this requires red wines that are meaty, full. Red wines like cabernet sauvignon, tempranillo, sangiovese, barolo.

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, malbec, tempranillo, sangiovese, pinot noir, zinfandel.

Wine with pork meat?

Pork meat has the advantage that it goes well with almost any red wine, and even with some whites and rosés.
You have to take into account the cooking method and the predominant sauce.
Red wines of different structures that are not very tannic.
Also white wines with body, with wood.
When fruit is used to provide a sweet touch, you should look for wines of sweet tannins: syrah, malbec, carmenere.

Wine with veal meat?

Veal requires smooth red wines, young or white wines of medium structure, always bearing in mind the type of cooking and the sauce.

Wine with sausage?

There are many kinds of sausage, with different types of meat, preparation and seasoning. They generally go well with young, light red wines and dry white wines.

Wine with lamb?

Lamb meat has an intense and precise flavor that is accentuated with the age of the animal, according to the feeding system and accumulation of fat, but always maintaining its characteristics.

Lamb blends well with red wines of all types.

If the lamb is young, the wines should be young, with a sweet touch to balance the tender meat: syrah, pinot noir.

When the meat is from an adult animal, the wine should be red, structured, bodied, tannic: cabernet sauvignon, carmenere, tempranillo, garnacha, brunello, barolo, sangiovese.
The English usually eat lamb with mint sauce, a herb difficult to pair with wine.

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, tempranillo, syrah, malbec, sangiovese, barbera, dolcetto, pinot noir.

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: syrah, merlot.
• Duck, more fatty, requires red wines of good structure: pinot noir, syrah, 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.