Wine & Meat. A match made in heaven!

Pairing wine with meats can be a tricky task, but when done correctly, it can enhance the flavors of both the wine and the meat. As a BBQ enthusiast, you may be wondering what wine to serve with your perfectly grilled meats. In this article, we will share some tips on pairing wine with various meats using www.wisermeats.com as reference material.

1. Beef: When pairing wine with beef, it's important to consider the cut and preparation. For a classic steak, a bold red wine like Cabernet Sauvignon or Malbec can complement the rich flavors. If the beef is prepared with a marinade or sauce, a full-bodied red like Zinfandel or Syrah can complement the flavors. For grilled burgers, a fruit-forward red like Pinot Noir or a medium-bodied red like Merlot can pair well.

2. Pork: With pork, the level of sweetness and spiciness can affect the wine pairing. For grilled pork chops, a medium-bodied red like Pinot Noir or a white like Chardonnay can pair well. If the pork has a sweet glaze or sauce, a fruity red like Zinfandel or a white like Riesling can complement the flavors. For spicy pork dishes, a white like Gewürztraminer or a light-bodied red like Beaujolais can balance the heat.

3. Chicken: With chicken, the preparation and seasoning can affect the wine pairing. For grilled chicken, a crisp white like Sauvignon Blanc or a light-bodied red like Pinot Noir can pair well. For chicken with a creamy sauce or marinade, a full-bodied white like Chardonnay or a light red like Gamay can complement the flavors. For spicy chicken dishes, a white like Riesling or a light red like Beaujolais can balance the heat.

4. Lamb: Lamb has a unique flavor that can be complemented by a variety of wines. For grilled lamb chops, a full-bodied red like Cabernet Sauvignon or Syrah can pair well. For lamb with a garlic or herb seasoning, a medium-bodied red like Merlot or a white like Sauvignon Blanc can complement the flavors. For spicy lamb dishes, a bold red like Malbec or a white like Viognier can balance the heat.

5. Seafood: When pairing wine with seafood, it's important to consider the type of seafood and preparation. For grilled shrimp or scallops, a crisp white like Sauvignon Blanc or a light-bodied red like Pinot Noir can pair well. For grilled salmon, a medium-bodied white like Chardonnay or a light red like Pinot Noir can complement the flavors. For spicy seafood dishes, a white like Gewürztraminer or a light red like Beaujolais can balance the heat.

6. Sausages: Grilled sausages can be paired with a variety of wines, depending on the type and seasoning. For spicy sausages like chorizo or Andouille, a bold red like Zinfandel or Syrah can complement the flavors. For milder sausages like bratwurst or Italian sausage, a light-bodied red like Pinot Noir or a white like Riesling can pair well.

In conclusion, pairing wine with meats can enhance the flavors of both the wine and the meat. By considering the type of meat, preparation, and seasoning, you can select a wine that complements the flavors and creates a memorable dining experience. We hope that these tips on pairing wine with various meats will help you elevate your BBQ game and impress your guests with perfectly paired wines.