Full-bodied, tannic red wines and protein-rich foods are an invincible duo. The protein in the meat coats your mouth and makes the rich tannins in the wine seem soft and smooth. You can enjoy a full-bodied Cabernet or Merlot with a hearty steak, ribs and other red meat. A medium-bodied Pinot Noir is more appropriate with Filet Mignon or Duck.
Wine can even be enjoyed at a BBQ where the bitter flavors in high tannin wines, such as Shiraz/Syrah, compliments the smoky essence of BBQ. Red Zinfandel – big, fruit-forward and full-bodied – is well-balanced with any type of meat.
BBQ Spare Ribs
BBQ ribs need a wine that can stand up to the sweetness of the sauce while not being taken over by the richness of the meat. A Syrah
would be a perfect match.
A simple grilled burger goes great with a low tannin, medium bodied red like a Merlot
or even a Pinot Noir
The richness of lamb really needs a medium high level of tannins in a red wine to counter balance the fat, such as a Syrah
Steak w/ Burgundy Sauce
Classic combination of beef and red burgundy demand a Pinot Noir
, either from the new world or directly from Burgundy.