As the temperature drops and we become more inclined to bundle up inside the warmth of our homes, it can be argued that there is nothing more comforting than a rich, meaty meal. Whether it be a hearty stew or a bowl of spaghetti bolognese, meat seems to be at the heart of many winter warming meals. What better way to enhance the comfort factor of your meaty winter’s night meal than by pairing it with a complimenting wine? Here are our top wine and meat picks to warm your soul through the depths of winter!
Steak and bold red wines
With its moreish, meaty goodness, steak is a clear winner for a special winter’s evening meal. While the richness of the steak itself often does the talking, the flavour can be enhanced when paired with bold, highly tannic red wines such as Shiraz or Cabernet Sauvignon.
Lamb and lighter red wines
Although lamb may present a more delicate flavour than its meatier steak counterparts, make no mistake – red wine is still the premium pairing for this lighter flavour of red meat. The delicateness of lamb matches perfectly with red wines that contain finer tannins, such as Pinot Noir or a quality Malbec.
Poultry and white wines
White meats pair beautifully with wines that matches their lighter flavour and texture, so it makes sense that poultry dishes such as roast chicken or braised turkey work well with white wine. Solid options include Sauvignon Blanc or Chardonnay, but as a rule of thumb remember that the ingredients used in any poultry dish can drastically affect the overall flavour and texture – that means that reds such as Pinot Noir may be a better match for bolder chicken dishes.
Pork and both red and white wines
Pork tends to be a richer cut of white meat, allowing it to be paired with a variety of wines. That means you could pair your pork with medium-bodied reds or lighter whites that offer a fruity flavour, so look towards varietals such as dry Riesling or Burgundy.
Fish and white wine
White wine is widely known to be the ideal pairing for fish and seafood dishes, due to its lighter flavour profiles and textures. Lean white fish cuts such as sea bass are a great match for refreshing whites such as Pinot Grigio, while meatier fish like salmon require flavourful whites such as oaked Chardonnay or Viognier to meet their richer taste.
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