Wine with meat
Meat is no different to other categories of wine and food pairing. In general light-bodied wines usually pair well with white meats like chicken and pork, and fuller, heavier-bodied wines suite red meats like lamb and beef.
Generally, red meats are better with red wines, but there are no hard and fast rules here, if you really do not like red wine, there are plenty of white wines you can try or vice versa. The reason behind advocating pairing red wines with red meats is that the tannin found in red wine helps to break down the protein in meat, [especially red meat] so the enzymes present in meat will soften the tannins in wine rendering it smoother and less astringent. Also bear in mind that tannin levels decrease with bottle age.
Generally speaking, the fattier the meat, the more full-bodied you can go with the wine, because tannins are your friend again here - they will cut through the fat in the meat.
Remember that warmer climates produce more full bodied wines, and the same is true for warmer years.
With all of the following suggestions, do think about the sauces and seasonings you are using, and try to match the wine to these, as they are often more powerful than the meat itself.
Continue to think about the weight of your food, so the heavier the dish, the weightier and more full-bodied the wine can be.
Matching the dish to the wines of the country is always a safe bet, as local cuisine has evolved over many years to compliment the regions wines. This is a fun thing to do and you can plan whole themed dinners around this idea.
Beef
Beef is a rich and savoury meat. With roast beef you are spoilt for choice as it goes beautifully with many red wines, and generally speaking full-bodied reds work best - Merlots, Cabernet Sauvignons and Bordeaux Blends, South African Pinotage, Syrah/Shiraz and both Northern and Southern Rhônes. If you are not all that keen on red wine, you could try a full-bodied oaked Chardonnay.
With Steak, don’t forget Argentinian Malbec - it’s the countries signature red grape variety and they know a thing or two about beef! Steak is also an icon in the USA, and their signature red grape variety Zinfandel pairs beautifully with juicy steaks. Zinfandel is genetically equivalent to Italy's Primitivo, so you can go New or Old World in your choice! Talking of Old World - Malbec is the dominant variety in Cahors from Southwest France. And you could also try a rich Valpolicella Ripasso from the Veneto region of Northern Italy.
However, watch out for roast beef’s classic partner - Yes I mean horseradish! This accompaniment is notoriously difficult to pair with wines, as is tangy English mustard, although Dijon is quite food friendly.
Veal
There is some confusion as to whether veal is a red meat or a white meat; in gastronomic terms it's classified as a white meat. Veal has a delicate flavour, so medium-bodied whites are better here if the meat is simply cooked - for something different, try Italy’s Orvieto, or Austria’s signature white grape variety, Grüner Veltliner. Although more full bodied, Pinot Gris is also a nice match with veal, especially if the meat is cooked in a creamy sauce.
If you want a red, make it a soft, gentle Pinot Noir, or try other fruity Pinot Noir lookalike alternatives, like a Sicilian Frappato or Nerello Mascalese. If in doubt, fall back on that great all-rounder - Beaujolais. And if you're having a veal Osso Buco - look no further than Barolo or Barbaresco!
Lamb
Lamb is tender in texture and high in fat. Bold wines with high acidity will cut through the inherent fattiness of the meat. Roast lamb is magnificent with Cabernet Sauvignon, either as a single varietal or in a blend - try a classic Bordeaux or a Bordeaux Blend from the New World. It’s also a fantastic match with Rioja and wines from Ribera del Duero. Merlot, Syrah and Chianti also work well with lamb. Chianti is made from the Sangiovese grape, so you could also try other wines made from this variety - Australia, South Africa, and the USA produce good examples. And if you're really pushing the boat out - a fabulous Brunello di Montalcino, or the Sangiovese dominant Super Tuscan Tignanello!
The accompaniment to beware of this time is mint sauce - it’s the vinegar in it that’s the killer - it flattens the flavour of wine, however, the acidity in fruity young reds that are not too tannic will balance this out.
Pork
Pork is relatively fatty, so wines with bright acidity will cut through the intrinsic fattiness of the meat and balance the dish. But pork is extremely versatile with wine pairing as it can go well with both red and white wines. Nothing too tannic though, look for fruit-forward wines. Pork pairs nicely with many light bodied reds, like Pinot Noir, Tempranillo and Beaujolais. It also loves medium and full bodied whites like Chardonnay, ripe Sémillon, spicy Pinot Gris, and aromatic Viognier - for a special occasion try a luscious Condrieu!
Baked hams are succulent with a salty-sweet flavour from the glaze - they love off-dry Riesling and Gewürztraminer. Dry Rieslings, both German and Australian, go surprisingly well with cold roast pork. And Barolo is a winner with wild boar! However, do be mindful of the accompanying apple sauce - an appley Chenin Blanc would complement this nicely - try a dry Vouvray from the Loire, a South African Chenin or a fruity Pinot Blanc - there are lots to choose from; France, Germany, Italy and even Australia - take your pick!
Rabbit
Rabbit is a lean meat with a delicate and tender texture, similar to chicken but with a slightly gamey flavour. Therefore for white wines pair as for chicken, but for a red, try Beaujolais, Pinot Noir, Cabernet Franc from the Loire, or look to Northern Italy for a Barolo, Barbaresco, Barbera d'Alba, Dolcetto d'Alba or Valoplicella.
Hare
Hare is richer than rabbit, with darker meat. It has bold, strong flavours and needs an equally bold wine to accompany it.
Look for full-bodied spicy wines; Northern Rhônes, Australian Shiraz, Californian Zinfandel, Portuguese Alicante Bouschet, South African Pinotage or one of the generous and punchy full-bodied wines from the Languedoc - try a Corbières, Faugères or Fitou.
Game Meats
Venison
Venison is leaner than beef, and you need powerful, full-bodied wines to stand up to those strong and intense gamey flavours. Syrah is a wonderful match, especially those from the Northern Rhône- look at Crozes Hermitage, Côte Rotie, or St-Joseph from across the river, and often a relative bargain. Don’t forget fine Australian Shiraz too. For other good matches look to Spain for Ribera del Duero and Priorat, the USA for Zinfandel or Cabernet Sauvignon [usually riper, more fruit-forward and full-bodied than Old World], New Zealand's Central Otago for Pinot Noir [again, lusher than Old World] and South Africa for Pinotage. And you're spoilt for choice from Italy - earthy Barolo and Barbaresco, fruity Nero d'Avola, rich Valpolicella Ripasso or multi-layered Vina Nobile di Multepulciano, Brunello di Montalcino and Amarone for something special.
Game dishes are often served with fruit based sauces, so bear in mind the inherent flavours in you accompaniments when choosing your wine.
Game Birds
Partridge, Pheasant, Pigeon, Grouse, Guinea Fowl, Quail
Game birds in general have pronounced meaty flavours, and the darker the meat, the stronger the flavour will be. For anything really gamy, try the fabulous Lebanese Chateau Musar!
PARTRIDGE is rich and gamy, with a depth of flavour somewhere between chicken and pheasant - an elegant red Burgundy would compliant the earthy and sweet nuances of this culinary delight.
PHEASANT tastes similar to chicken, but is leaner and richer with a more gamy flavour and a slightly smoky undertone. Something savoury like the flavours the Sangiovese grape delivers - also look to earthy reds from the Northern Rhône, and Barolo and Barbaresco from Northern Italy. If you prefer a white wine choose a ripe full bodied Australian Sémillon.
GUINEA FOWL is similar to chicken, but it's richer with a mild gamy flavour; it isn't as gamy as pheasant. It's very popular in South Africa, so pair it with their signature white grape variety Chenin Blanc - either from South Africa itself, or its original home, The Loire Valley. Another white choice would be a Chardonnay that has had some oak influence. Medium-bodied savoury reds with a touch of spice are also winners - Cabernet Franc, Carménère or something from the Languedoc like a Minervois [tends to be less bold than Corbières, Faugères or Fitou].
PIGEON has dark meat that is full of flavour and needs bold reds - Australian Shiraz and big Rhône reds fit the bill here.
GROUSE has a rich and strong flavour and is tender and lean. Fine silky red Burgundy is THE classic match. You can also go New World and choose a Pinot Noir from the USA or New Zealand.
QUAIL is the most delicate of the game birds, but it's still mildly gamy. Lightly oaked Chardonnay or aromatic Viognier for the white choice, and light-bodied, fruity reds like Beaujolais, Old World Pinot Noir or juicy Spanish Garnacha for the red - these will compliment quail's subtle flavours and tender texture without overpowering them, and for this reason avoid red wines with harsh tannins.
Chicken
Chicken is mild, and somewhat sweet tasting. It can be quite neutral in flavour, but chicken is very versatile because it absorbs other flavours beautifully. It's extremely wine-friendly, pairing well with both reds and whites, however it's best to avoid tannic wines here because you don't want to mask the subtle flavour of the meat. Roast chicken and chicken in creamy sauces love Chardonnay that has seen some oak, because the buttery nuances are echoed in the wine. If you're not a fan of Chardonnay, try a Sémillon - Australia has some stunners. White Côte-du-Rhônes and Pinot Gris or Pinot Blanc, both from Alsace are also worth trying; New Zealand have some fabulous Pinot Gris. For something different a fruity Arneis or an Orange wine!
For plainly cooked chicken, try a less full-bodied wine like an Italian Soave or Frascati, or a fruity rosé.
For red wines look to medium-bodied, fruit-driven examples like Spanish Garnacha, Pinot Noir or that great all-rounder - Beaujolais!
Turkey
Turkey is a bit richer with a deeper, more intense flavour than chicken; again it's flesh has a certain sweetness, but with a slightly earthy undertone. Turkey has become the traditional meat of choice for Christmas dinners in the UK, and of course it takes centre stage in the USA at Thanksgiving; both meals deliver an onslaught of flavours with all the rich and often confusing tastes of the accompanying dishes!
Whereas chicken pairs very well with white wines, red wines generally suite turkey better. Fruit-driven, medium-bodied red wines with medium tannin work well - try a fruity Beaujolais [either Village of Cru], ripe Merlot, Tempranillo, Garnacha/Grenache or Pinot Noir, especially smooth New Zealand Pinots.
Also look at Zinfandel, as the USA’S signature red grape variety it's often served with their Thanks Giving turkey dinner and is chock-full of juicy, jammy fruit flavours.
If you do want to have a white wine, a full bodied Chardonnay that has seen some oak is a good match and South Africa, the USA and South America have some lovely examples, but for a special treat choose a a fine white Burgundy. Not a Chardonnay fan? A round, juicy and aromatic Viognier [Condrieu for special occasions!] or white Rhône blend will pair nicely.
Duck
The gamy flavour of duck is closer to red meat than white. It has darker coloured meat and a richer, more savoury flavour than chicken and turkey. It's a fatty meat which renders it moist and tender in texture, but of course you need wines with good acidity to cut through the fat.
For reds, Pinot Noir is the obvious choice, and you can go Old or New World here and take your pick from Burgundy, The USA, South America and New Zealand.
Duck features heavily in the cuisine of South-West France, so also consider wines from this area, like Cahors or Madiran; as Tannat is the primary grape used in Madiran, you could also look to Argentina, Chile and Uruguay - it's Uruguay's signature red grape!
Italian reds like Barolo, Barbera and Chianti will cut through this sweet, fatty bird. Malbec is another great match with succulent duck, as is fruity Merlot, although moderate in acidity, it's a great match with duck as it enhances the rich flavours of the meat, as do ripe, spicy wines like Shiraz/Syrah, and if you want something really different - try a dark, fruity, Sparkling Shiraz from Australia!
For white wines, duck pairs well with the opulent flavours of Pinot Gris and Gewürztraminer, a white blend from the Southern Rhône or a vibrant Riesling.
Duck is another meat that is often served with fruity sauces, notably cherries and orange, so do bear this in mind.
Goose
Goose is darker in colour and more fatty than chicken and turkey. It's rich and a little gamy in flavour, so you need a full bodied white wine to stand up to this flavourful and tender meat. Pinot Gris is fantastic with goose, - try one from Alsace or New Zealand. Chenin also pairs well, and there are many lovely examples from the Loire and South Africa.
If you are looking for something a little different, take a tip from Austria and partner goose with Grüner Veltliner - just make sure you choose a weightier style of this wine to match the succulent meat.
If you prefer a red wine to partner your goose, then its Pinot Noir again for a classic match, but Barolo and Barbaresco are also good choices.
And remember that they often eat goose at Christmas in Germany - so follow their example with a juicy Spätburgunder [what they call Pinot Noir in Germany], or an aromatic Riesling.
Casseroles and Stews
Stews are cooked on a hot plate on top of the oven, and casseroles are cooked in the oven, but both these one-pot dishes are sturdy and robust; usually involving richly textured sauces and are deeply flavourful and savoury.
Boeuf Bourguignon is good with Riojas. Also look at Chiantis, gutsy Rhône Reds and Languedoc blends, rich Appassimentos and Zinfandel from the USA, but not white Zinfandel, which confusingly is a pale rose colour - No, I’m talking big, spicy, deep, almost black in colour Zins here! And for something different and also from the USA, try a Petite Sirah [aka Duriff], this grape produces one of the darkest reds wines you will find!
Barbecues and Sausages
Meats cooked over live fire and smoke are bold and hearty in flavours, with the wood or charcoal used imbuing the food with a unique smoky quality. Choose lively, spicy reds, like Shiraz/Syrah [from Australia and the Northern Rhône respectively], robust Argentinian Malbecs, Californian Zinfandels/Italian Primitivos, Chilean Carménères and full-bodied Cabernet Sauvignons. Montepulciano d'Abruzzo is a fabulous match as it has a slightly smoky finish, and with this mind look to Italy for wines produced from vines grown on volcanic soils - try the Sicilian wines from Mount Etna, and the gloriously complex Taurasi made from the Aglianico variety in Campania, and Aglianico de Vulture from Basilicata. Consider meaty Mourvèdre - this grape goes by the name of Monatrell in Spain and Mataro in Australia - so look for examples from those countries too! Also try juicy ripe rosés made from any of the previous grape varieties - they are amazing with this type of food. For something unusual try a Georgian Saparvi, or a Sireni or Areni from Armenia - these will be real talking points!
Offal
Liver and kidneys are rich tasting with strong flavours, and tend to be fatty; on a continuum offal usually falls into the area of Love or Hate with no middle ground, but the right wine can elevate these often underrated and inexpensive foods to something rather more special.
Barolo and Barbaresco, both made from the Nebbiolo grape are a fantastic pairing with offal; their high acidity cuts through the fat and balances the dish. For something different try a fruit-driven Bläufrankisch from Austria. Malbec and Shiraz are great with liver and bacon.
Charcuterie
Charcuterie is a French term that encompasses cold cured and cooked meats and meat products - the word literally means “cooked meat”. It's primarily made from pork, like ham and salami, but can also be made from beef like bresaola.
Beaujolais is a match made in heaven with all charcuterie - why not treat yourself to one of the Cru Beaujolais - you have plenty of choice with 10 to select from - try a Morgon, Fleurie, Brouilly, or Moulin-a-Vent.
If you prefer to go Italian, then a Valpolicella for your red choice and Ribolla Gialla for your white.
Rosés also go very well with this type of cuisine, but nothing with too much residual sugar, you want a nice dry number - try a Spanish rosé made from Tempranillo or Garnacha [aka Grenache], especially if you're having chorizo, or a bone-dry Provençal number - for something special one of the fabulous rosés produced by Château d'Esclans are a real treat! And for Spanish jamón, a dry Fino or Manzanilla sherry is perfect!