Red Meats, Barbecues & Game

Wine and food have complemented each other for thousands of years. Wine comes into its own at the dinner table thanks to its moderate alcohol, refreshing acidity, and sheer range of flavours. It is worth knowing some successful pairings of food and wine that have stood the test of time.

With Red Meats, Barbecues & Game
These meats call for fuller-bodied styles of wine. Beef and lamb in particular tend to be complemented by tannic red wines. However, the sauces served also affect the choice.

Powerful reds such as Shiraz or Zinfandel.

Beef (hamburgers, steak au poivre, or in pastry)
Powerful, full-bodied Zinfandel from California.

Beef (roast beef or steak)
Full-bodied Shiraz, Cabernet or Cabernet-Shiraz blend.

Beef (with wine sauce)l
A good-quality Oregon Pinot Noir.

Duck (roast)
A good-quality Pinot Noir from Oregon or Sonoma.

Duck (with apple/orange sauce)
Aromatic white such as Riesling from the Finger Lakes region.

A good-quality Cabernet Sauvignon.

Lamb (casseroles and stews)
Spicy reds such as a peppery Shiraz or Shiraz-based blend.

Lamb (chops)
Good Cabernet Sauvignon or Cabernet-Merlot blend.

Lamb (roast)
Top-quality California Cabernet Sauvignon.

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