Pairing: Meats

Meat dishes like beef, lamb, and pork offer rich, robust flavors that pair exceptionally well with bold red wines. The high-fat content and savory nature of meats demand wines with firm tannins and acidity to cut through the richness, creating a balanced palate. Whether it’s a grilled steak, braised lamb, or slow-roasted pork, selecting the right wine enhances the depth and complexity of both the meat and the wine. Varietals like Cabernet Sauvignon, Malbec, and Syrah are perfect matches, bringing out the best in these hearty dishes.

Recipe

Ingredients

  • Meat (Beef, Lamb, or Pork): The primary protein, each offering unique textures and flavors.
  • Garlic and Fresh Herbs (Rosemary, Thyme): Used to season meats, adding aromatic and savory notes.
  • Olive Oil: Helps with searing and grilling, adding richness and crispiness.
  • Salt and Pepper: Basic seasonings that enhance the natural flavors of the meat.
  • Red Wine: Often used in marinades or sauces to deepen the flavors of the dish.

Instructions

  1. Prepare the meat: Season the ribeye with salt, pepper, and a mix of fresh rosemary and thyme. Drizzle with olive oil and let it marinate for at least 30 minutes.
  2. Preheat the grill: Heat your grill to high and oil the grates.
  3. Grill the steak: Sear the ribeye for 3-4 minutes on each side for medium-rare, or longer for desired doneness. Let the steak rest for 5-10 minutes before slicing.
  4. Serve: Serve with a side of grilled vegetables or roasted potatoes, paired with your chosen wine.

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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