Beef, Lamb & Venison Wine Pairing
Rich, hearty meats benefit from wines with bold tannins, good acidity, and a complex flavor profile. The key is matching the fatty richness of beef or the gamey richness of venison & lamb with wines that have enough structure and depth to stand up to the flavors.
Steaks, Roasts, Grills
Beef, especially when grilled, roasted, or served as a steak, has a bold, savory flavor. Wines that have strong tannins and good acidity work best to balance the richness and fatty texture of beef.
Douro Red: Douro Reds are typically made from native Portuguese grapes such as Touriga Nacional, Tinta Roriz, and Tinta Barroca. These wines are known for their bold tannins, deep fruit flavors (like blackberry and plum), and often a touch of spice or earthiness. They tend to have a full body and a firm structure, which makes them ideal for pairing with hearty meats like beef and venison.
Malbec (Argentina, Cahors): The bold, fruity nature of Malbec pairs wonderfully with grilled beef or steaks, especially when they have a smoky or charred flavor. The round tannins and blackberry notes work well with beef’s rich, fatty texture.
Syrah/Shiraz (Northern Rhône, Australia): Syrah (or Shiraz) adds a spicy and peppery kick that complements the grilled, charred, or smoked flavors of beef. It’s a great choice for steaks with blackened crusts or roast beef with a spicy rub.
Blaufränkisch (Austria, Hungary): Wines made from Blaufränkisch tend to be medium to full-bodied, with crisp acidity, ripe red fruit flavors (such as cherry and raspberry), and spicy, peppery notes. It also often has a slightly earthy undertone, making it a fantastic match for both beef and venison dishes that have a bit of smokiness or herbaceous flavors.
Tempranillo (Rioja, Spain): The earthy, savory notes of Tempranillo make it a great partner for venison. It’s especially good with roast venison or venison in rich, earthy sauces, as it complements the gamey flavors of the meat while bringing out the herbaceous elements in the dish.
Mencía (Spain) is a red grape variety grown primarily in northwest Spain, particularly in the Bierzo and Ribeira Sacra regions. Wines made from Mencía tend to have vibrant acidity, medium tannins, and flavors of red fruit (like cherry and raspberry) with a touch of floral notes and sometimes a bit of minerality. Mencía wines are often light to medium-bodied and can work beautifully with leaner cuts of meat or dishes with earthy flavors.
Pinotage (South Africa): The smoky and earthy qualities of Pinotage work well with the charred flavors of grilled or roasted lamb. It has the structure and bold flavors needed to complement the richness of roast lamb or grilled lamb chops, while its subtle spice and dark fruit balance the meat's savory and herbaceous notes.
Stews or Braised Dishes
For stew or braised dishes, which are often cooked with rich broths, root vegetables, and herbs, a bold red with good acidity is required to cut through the richness and complement the earthy, gamey flavors.
Bordeaux (Cabernet Sauvignon, Merlot): A Bordeaux red, particularly one that is Cabernet Sauvignon-dominant, pairs well with the earthiness of stews. The structured tannins and black fruit balance the richness of the stew, while complementing the herbs and gamey flavors in the meat.
Chianti Classico (Sangiovese): Chianti Classico with its bright acidity and earthy, cherry flavors is a good match, especially when served with tomato-based sauces or herb-heavy dishes. It brings a bit of freshness to the rich meat.
Zinfandel (California): The spicy, berry-filled nature of Zinfandel pairs well, especially if the dish has a rich sauce or sweet glaze. The rich tannins and fruitiness can balance the gamey, earthy flavors of venison.
