You know that you will taste red meat for your meal, you just have to choose the wine that will accompany and sublimate your dish. You find yourself in front of the wine department in your hypermarket, but which bottle to select? The proteins of red meat bring out the tannins of the wine. Here are some rules to follow:
Roasted or bleached red meats are best served with full-bodied and tannic wines;
The meats in sauce will rather be married with a more generous wine of the Chateauneuf du Pape, Bandol or Fitou type, either from the grape varieties Grenache, Syrah;
The game requires a full-bodied wine such as a Châteauneuf du Pape, a Pomerol or a Hermitage, either from Mourvèdre, Syrah, Grenache or Marsanne.
Poultry. This meat, whether chicken, turkey, guinea fowl or pigeon, is very fierce and can match with white as well as red. Again, it all depends on the type of preparation you choose. For a roasted farm chicken, opt instead for a white wine fruited Bourguignon or South (Languedoc Roussillon or Rhone Valley) such as Chardonnay, Pinot d’Alsace (white or gray) or a red wine light and tender type Bordeaux or Anjou. In sauce, the poultry will appreciate a fat white wine of character (Meursault) or a red with tannins patinés (Côtes de Bordeaux, Chinon).
The veal. Particularly delicate, the calf requires a light red wine Graves, Pinot Noir d’Alsace or Côte de Beaune, or a fine white wine such as Pouilly.
Pork. Meat subtle, it is difficult to accept wines too tannic. So prefer the same white wines fruited as those recommended for poultry, especially if you cook the lean parts. If you choose the more fleshy and rich, opt for the same light reds.
The rabbit. Its fine flesh calls red wines without too many tannins or dry white wines. We therefore apply the same recommendations as for roast poultry and we opt for more southerly wines, combining roundness and freshness (Côtes du Rhône).