Pairing Wine With Meat
By Nicole Buckley
If food and wine pairing feels daunting, stick to the only rule that really matters: drink the wine you like with the food you enjoy. Enjoyment is the reason we all started drinking wine in the first place. But if you’re curious and aren’t sure where to start, we’re here to recommend the perfect wine for any meat that might grace your table.
Wine With Beef
When pairing wines with leaner cuts, look for light or medium-bodied red wines. These wines should have slightly higher acidity that will cut through the texture of the lean meat. A general rule to follow is to match the intensity of the dish with the wine, so if it’s top sirloin beef stew, a slightly bolder, medium red such as Sangiovese will do nicely! Fatty meats like a ribeye work great with bold red wines that have high tannin. The impact of wine tannins is palpable on the taste buds, manifesting as a gritty and dry sensation in the mouth which can work as a palate cleanser to ’scrape’ the fattiness from the inside of our mouth.
Wine With Lamb
Lamb is a lot more delicate in flavor than most beef, so generally you can select lighter, more delicately flavored wines. Lamb also really takes on the flavor of the sauce, so consider the sauce when pairing. Opt for more medium-bodied red wines or bold reds with smoother tannin. Both white wines and red wines can pair with lamb, depending on the recipe chosen. White wines, like a fruity Sauvignon Blanc will go nicely with a rack of lamb served pink and seasoned with fresh herbs. Meanwhile, a more robust red wine like a Zinfandel or Bordeaux red wine would pair best with this intensely flavored slow-cooked lamb shoulder recipe.
Wine With Fish
Whether you're enjoying a simple white fish like halibut or a rich, oily variety like salmon, pairing the right wine is all about balancing the fish’s flavor profile with the wine's acidity, body, and texture. White fish like cod, tilapia, flounder, and sole are mild and delicate in flavor. These fish pair best with wines that won’t overpower their subtle taste. A crisp, unoaked Chardonnay is an excellent choice for lighter white fish such as tilapia, or maybe you want to enjoy a glass of Sauvignon Blanc with this flounder recipe.
Wine should complement the dish without overshadowing it. Whether you’re serving a delicate fish or a bold steak, the weight and intensity of the wine should align with the food. Above all, the most important aspect of pairing wine with dinner is enjoyment. Wine and food are about celebrating life, flavors, and the joy of sharing a meal. So, whether you’re enjoying a simple weeknight dish or a lavish feast, choose a wine that enhances your experience and makes the moment memorable. The next time you are wondering if you should pour a glass with dinner, the answer is always “Wine Not”.
-The Gang at Farmingdale Meat Market
*please drink responsibly