What wine goes with meat
For red meat (beef, lamb) choose a dry red with tannin: Cabernet Sauvignon, Shiraz, Malbec. Tannin binds to protein and fat and leaves the palate cleaner. For white meat (pork, veal) a light red or a fuller white works better.
What pairs with what
| Type | Wine | Why |
|---|---|---|
| Beef, steak | Cabernet Sauvignon, Shiraz, Malbec | High tannin balances fat and protein |
| Pork | Pinot Noir, light red or oaked white | Moderate richness does not need powerful tannin |
| Lamb | Shiraz, Malbec, Bordeaux | A spicy, rich red matches an expressive meat |
| Veal | Merlot, Pinot Noir | Soft tannin suits tender pale meat |
Rather not guess?
We’ll pick a wine for your taste and occasion — or walk you through a tasting step by step.
FAQ
Why is red wine served with meat?
The tannin in red wine binds to the protein and fat in meat, softening itself and leaving the flavour of the meat cleaner. That is why a bold red is the classic match for red meat.
What wine goes with white meat?
With pork and veal, a light red (Pinot Noir) or a fuller white (oaked Chardonnay): neither overwhelms the more delicate flavour.