Meat and Wine Pairings
Like most people, I get a little lost with the vast selection of wine when I go to the store. Whether having a dinner party or intimate dinner for two, a good food and wine pairing will enhance your meal, but the wrong one can make your guest(s) not want to return. So I have compiled a list of popular wines and the proteins they match well with to help guide us to the proper choice. Remember, the key is to balance the weight of the wine and the meat.
Steak: Go with a red wine to offset the fat and protein, as well as calm down the tannins (makes wine bitter) in the wine. A rich rib-eye steak calls for a bold cabernet. The tender filet should be paired with red Bordeaux because it is much more subtle in flavor.
Burgers: The wine you eat with burgers should be paired with the toppings. If you like grilled onions on your burger then pair it with Chianti to match up with the acidity. For lettuce, tomatoes, and onions a fruity, spicy, and bold Shiraz will do the trick. If you prefer a blue cheese topping then only a bold Cabernet can match the boldness of the cheese.
Lamb: An earthy red Burgundy compliments the gaminess of the lamb and a Syrah's rich and spicy flavors flatter the lamb as well.
Pork Chops: If you grilled your chops, the charred parts of the meat will bring out the sweetness of a Pinot Noir. If you opted to bake your pork then a white wine will pair up nicely. Try a Pinot Gris/Grigio which has subtle hints of apple, lemon, and pear. If you serve a bold fruit as a side dish to your meal then it is best to pair the wine up with the fruit.
Grilled Chicken Breasts: Chardonnay goes great with a simple marinade and brings out the sweetness of the chicken. If using a sweeter tasting barbeque sauce then a Zinfandel with accents of deep fruit and spice will provide a great balance without being too heavy.
Turkey: Turkey has a reputation of being a difficult food to pair wine with. Stick with lighter reds or a full bodied white to make it taste delicious. The red Beaujolais with lively flavor California Zinfandel with fruit and spice flavors are good choices. A nice California Chardonnay is distinct in flavor but not overpowering.
Lobster: The rich buttery flavor of the lobster is best paired with sharper wines. The distinctiveness of the white Sauvignon Blanc has sharp citrus and melon aromas to offset the richness. Believe it or not the sharpness of Champagne matches up well with the lobster as it is also dry and slightly fruity.
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