pair wine with beef, pork and lamb
Wine pairing with food is as much about the weight and texture of the food as it is about the wine's color and flavor. Below are wines that pair with your beef, pork and lamb.
Next time you are at the grocery store, favorite butcher shop, or preparing your meal think of Bottlelegger to supply your wine to go with your next meal.
featured: gore's meats
Gore's family-owned small-business has been serving the Shenandoah Valley for over 50 years.
383 Fairfax Pike
Stephens City, VA, 22655
Lean Cuts of Beef
Look for light or medium-bodied red wines when pairing wines with leaner cuts. These wines should have slightly higher acidity that will cut through the texture of the lean meat.
EXAMPLES: Eye of round steak, sirloin tip side steak, top round roast, bottom round roast, top sirloin
Intense red. Attractive, cherry aromas with hints of chocolate and spice. Big volume on the palate with soft round tannins, and a firm, well-balanced structure. Good balance between fruit and oak with a long, juicy finish.
Fatty Cuts of Beef
Fatty meats work great with bold red wines that have high tannin. The tannin is an astringent which works as a palate cleanser to ’scrape’ the fattiness from the inside of our mouth. This is why bold reds, like California Cabernet or Rhone Valley France Red, work so well with a filet!
EXAMPLES: hanger steak, filet mignon, porterhouse steak, skirt steak, New York strip, t-bone steak, ribeye steak
Dry-aged steaks releases the water in the muscle so it can handle powerful tannins. Old World wines such as Chateau des Arnauds and Castelmaure with pronounced earth fit the bill for rib eyes, New York strips, or filet mignons.
Fat in the pork meat pairs well with medium tannin wines like Grenache or lighter tannic wines like Gamay. An important factor is to not get overly fruity versions of these wines that will overpower flavors in the pork.
You may come across white wine pairing suggestions with pork. If you want to pair white wine with pork we suggest Riesling. These white wines acidity cuts through the fat of the pork although you won’t get the benefit of having tannins help clear pork fat off your palate.
Use Chardonnays and other full-bodied whites for fattier roasts and/or butter or cream dishes so the wine holds up to the fat content.
Pork with Butter or Cream
Pork with Savory Side dishes, like mushrooms or bacon-laced potatoes
Château de Saint Cosme, a Grenache-based wine or Louis Jabot Beaujolais, a Gamay based wine
Strong red purple color. Fresh red fruits on the nose with a hint of dark cherry. Slightly spicy with a touch of grey pepper, liquorice and a touch of rose flower. This wine is very well balanced with a nice acidity and supple tannins on the finish.
Cabernet Sauvignon has long been considered the classic match with lamb. The deep, intense colour rich fruit flavour and firm tannin structure of Cabernet matches well with the richness and texture of lamb.
Lamb with Mild Sweet Sauce
A big, tannic Cabernet might be fine with lamb by itself but would taste clumsy when lamb has a mild sweet sauce. Another option is Predator Zinfandel or Altosur Malbec because the restraint of this wine compliments the delicate, gamey flavor of lamb and the delicious jammy sweetness that goes with a mild sweet sauce.
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