Best Wine to Pair with Meat

Beef’s robust flavor and rich texture pair perfectly with full-bodied reds. Cabernet Sauvignon offers firm tannins and dark fruit notes that complement the savory depth of roasted or grilled beef. Malbec, with its velvety texture and hints of plum and spice, is another excellent choice, especially for heartier cuts or beef prepared with bold seasonings.

Pork’s mild, slightly sweet character works well with both lighter and fruitier reds. Pinot Noir is a classic match, providing bright acidity and gentle red fruit flavors that enhance roasted or grilled pork dishes. For richer preparations or spicier sauces, Zinfandel adds juicy berry notes and a peppery finish that brings out the best in pork’s versatility.

Lamb’s distinctive, earthy flavor calls for a wine that can stand up to its richness. Syrah (Shiraz) delivers smoky, peppery notes and bold structure, making it ideal for grilled or roasted lamb. Alternatively, Merlot offers a softer, fruit-forward profile with supple tannins that complement lamb’s tenderness and delicate seasoning.

Poultry, such as chicken or turkey, is versatile and pairs well with both white and red wines. Chardonnay (especially oaked versions) brings creamy, buttery notes that enhance roasted poultry dishes. For a lighter red option, Grenache offers juicy red fruit and a subtle spiciness that works beautifully with herb-roasted or grilled poultry.

Game meats like venison, duck, or wild boar have bold, earthy flavors that shine with structured, complex reds. Tempranillo delivers savory, leathery notes with enough acidity to balance the richness. Cabernet Franc offers herbal undertones and vibrant fruit, making it an excellent match for the unique character of game meats.

• Consider the cut – Leaner cuts of meat benefit from wines with higher acidity, while richer cuts pair well with wines that have robust tannins.
• Match intensities – Pair delicate wines with lighter meats like poultry, and bolder wines with richer meats like beef or game.
• Think about preparation – Grilled or smoked meats often pair well with wines that have smoky or spicy notes, while roasted meats may suit wines with fruitier profiles.