Wine for Red Meat

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If you’re a lover of red meat like beef or lamb, you’ll need particular red wines to match them. This may sound weird but the reason red wine and red meat go so well together is because the blood or protein in the meat meshes nicely with tannin in red wine. So if you like grilled or roasted red meat more rare, you’ll want a red wine with more tannin. Varieties like Cabernet Sauvignon, Cabernet Franc, Zinfandel, Pinotage and Nebbiolo or styles like red Bordeaux and Meritage can provide the necessary tannin to work well. Often younger vintages do a better job. Well-done red meats and stewed versions possess less protein or tannin, so softer reds or older vintages are good choices. Enjoy.

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