Pairing: Grilled Meats and Roasts
Grilled meats and roasts are classic dishes that offer deep, savory flavors, often enhanced by the caramelization from the grill or roasting process. Whether you're enjoying a perfectly charred steak, juicy lamb chops, or a slow-roasted beef roast, these dishes are rich in protein and fat, which complement the robust tannins and deep fruit flavors of full-bodied wines. The smokiness from grilling or the richness of a roast demands wines that can stand up to bold, hearty flavors.
Recipe
Ingredients
- Beef (ribeye, prime rib, or sirloin): Provides a rich, savory base for the dish.
- Olive oil (2 tablespoons): For searing and adding depth of flavor.
- Garlic (4 cloves, minced): Enhances the natural flavors of the meat.
- Herbs (rosemary, thyme): Adds an aromatic element.
- Salt and pepper (to taste): Essential for seasoning and bringing out the flavors of the meat.
- Red wine (1 cup): Adds richness and acidity to balance the heaviness of the meat, especially when used in marinades.
Instructions
- Prepare the meat: Rub the meat with olive oil, garlic, salt, pepper, and fresh herbs. Let it marinate for at least 30 minutes.
- Grill or roast: For grilled meats, preheat the grill to high heat. Sear the meat on each side for 4-5 minutes to get a nice char, then cook to your desired doneness (about 10-15 minutes for medium rare). For roasts, preheat the oven to 350°F. Sear the meat in a hot skillet for 3-4 minutes on each side, then transfer to the oven to roast for about 1-1.5 hours, or until it reaches your desired temperature.
- Rest and serve: Allow the meat to rest for 10 minutes before slicing. Serve with your favorite sides and a glass of wine
Serve With
Cabernet Sauvignon, Syrah/Shiraz
Learn More About the Best Pairings
Cabernet Sauvignon
Often referred to as the “King of Red Wines” due to its full-bodied nature and complexity.
Syrah/Shiraz
Also known as Shiraz in some regions, is a full-bodied red wine known for its deep color, rich flavor profile, and versatility.
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