Matching various meats to suggested wines
The world of wine has always been very subjective, where arguments based on personal preference are as valid as ‘rules’ adhered to across generations.
If ever there was an occasion to bend rules, food matches with wine is it, but there are some guidelines, which should certainly be considered before uncorking (even if they are subsequently ignored!).
The decision may be based on your mood, the climate where you are dining, accompaniments to the meats, and the recommendations of your dining colleagues.
Whatever the case, make sure you enjoy it!
The following guidelines offer wines that complement Beef and Lamb cuts, largely based on the flavours divulged by the meat characteristics in their own right and the method of cooking.
It’s a matter of taste
Food and wine is such a personal choice.
In fact it goes beyond wine.
You may feel that a hop-rich bitter or a cold lager would go better with your meal.
Perhaps a fortified wine to complement your dessert or how about a malt whisky to really marry that cranachan dessert…or it’s Burn’s Night!
Food is a celebration and anything that can augment that feeling – be it textbook combination or a fusion of flavours – should be your decision.
Wine choice is very personal but can enhance meal enjoyment
How to use the tables
The tables give a snapshot of the traditional wines, suggested, you serve with Beef and Lamb.
However, in conversation with your customers, staff and suppliers, the list of possibilities will increase, as will your knowledge.
Have a great time experimenting!
Beef table
Lamb table
Veal table
Offal table |