Pairing: Grilled or roasted meats

Grilled or roasted meats showcase the rich, smoky flavors of various cuts, whether it's succulent beef, tender lamb, juicy pork, or flavorful chicken. These cooking methods enhance the meat's natural juices and create a delightful crust, perfect for pairing with vibrant sides. The versatility of grilled or roasted meats makes them a favorite for gatherings, offering endless seasoning and marinade possibilities that complement their robust flavors. When paired with the right wines, such as bold reds, these dishes can elevate any meal into a memorable dining experience.

Recipe

Ingredients

  • Meat (Beef, Lamb, Pork, Chicken): The star ingredient; different meats have distinct flavors and textures that contribute to the overall dish. Each type can hold up to strong marinades and charred finishes.
  • Olive Oil: Used for marinating and cooking; adds richness and helps achieve a crispy exterior.
  • Herbs (e.g., rosemary, thyme): Enhances flavor; their aromatic qualities infuse into the meat during cooking.
  • Spices (e.g., garlic powder, paprika): Adds depth and complexity; can be tailored to personal taste.
  • Acid (e.g., lemon juice or vinegar): Balances flavors and tenderizes the meat during marination.

Instructions

  1. Prepare the Marinade: In a bowl, whisk together olive oil, chopped herbs, spices, and your choice of acid (lemon juice or vinegar).
  2. Marinate the Meat: Place the meat in a resealable bag or shallow dish and pour the marinade over it. Ensure it's evenly coated. Seal or cover, then refrigerate for at least 1 hour (preferably overnight).
  3. Preheat the Grill/Oven: If grilling, heat to medium-high. If roasting, preheat the oven to 400°F (200°C).
  4. Grill/Roast the Meat: Remove the meat from the marinade and let excess drip off. For grilling, cook the meat for 4-7 minutes per side (for steaks) or until internal temperatures reach desired doneness. For roasting, place meat in a roasting pan and cook until done, using a meat thermometer (135°F/57°C for medium-rare beef, for example).
  5. Rest the Meat: Let the meat rest for 5-10 minutes before slicing to allow juices to redistribute.
  6. Serve: Slice and serve with your favorite sides, drizzling any pan juices or additional sauce over the top.

Serve With

Cabernet Sauvignon, Malbec

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.

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Malbec

Malbec is a robust and full-bodied red wine known for its deep purple color and rich flavors. Originating from the Bordeaux region of France, Malbec found its true home in Argentina, where it thrives and produces some of the world's finest examples.

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