What kind of wine to use with fatty meat?

2021-08-12
Chef's answer 👇

Fatty meat works with bold red wines with high tannins that act as a taste cleanser. Examples of bold red wines are Barolo and Napacaverne. Venison is game-like and can be lean, but it is also rich. Try medium-bodied red wines such as California Cabernet Sauvignon and Courclasse French Bordeaux. Here we will look at which wines are best suited for meat, from chicken to pork. Chicken or turkey is best paired with white wines such as Sauving Nonblanc, Chardonnay and Pinot Noir. Quail goes well with Chardonnay. Depending on the filling and sauce, Pinot Noir and Merlot are also effective.


Fatty meat goes well with bold red wines with a lot of tannins and acts as a palate cleanser. Examples of bold red wines are Barolo and Napacaverne. Venison is game-like and can be lean, but it is also rich. Try medium-bodied red wines such as California Cabernet Sauvignon and Courclasse French Bordeaux.


What is the best red wine to combine with fatty meats?

Fatty meat goes well with bold red wines with a lot of tannins. Tannins are astringents that act as a cleanser on the palate, "rubbing" fat from the inside of the mouth. That's why bold reds like Barolo and Napacaverne work so well with fillets!

What kind of wine goes well with chicken and meat?

White wine and dry rose may be best for poultry, but red wine is also effective. There are many wines that go well with beef. As a rule, fine red wine goes well with rustic cooked beef.

What is the best wine to combine with steak?

Bold red wine complements steaks, chops and barbecues. The high tannins of bold red wine serve as a convergent taste cleanser with a cut of fatty beef. Live the wine lifestyle. Use this chart to make great food and wine Pairing.

What is the best wine for cooking?

Most high quality wines are useful for cooking, but there are some things to avoid. Sweet wines may be required in certain dishes, but they don't fit most of the recipes. When wine is cooked, the sugar is concentrated, the red becomes "jammy" and the off-dry white becomes syrup-like and unbalanced.

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