Pairing Wine With Our Quality Meats
The right pairing of wine and quality meats can take a meal from good, to great. When done properly, the wine will complement the meat so that each bite tastes better than the last. It can be difficult to know which wine to pair with which meat, fortunately Market Meats in Vancouver has some pointers to help you make the right choice.
Generally speaking, chicken will go best with white wines like chardonnay or sauvignon blanc, while steak is better matched with medium red wines like cabernet sauvignon. Beef can pair differently, depending on the dish. Roast beef works best with a Bordeaux, beef stew would be better suited by a Pinot Noir or Zinfandel. When pairing pork, look for a fruity white wine. Pinot Noir is often a good choice for a variety of pork dishes. Match the more fatty meats with equally bold red wines like Napa Cabernet, while leaner cuts are better accompanied by lighter reds such as Sangiovese.
It’s important to remember wine pairing is an inexact science. Personal tastes can vary greatly from one person to the next, and it can take some trial and error for you to learn which wine pairings you favour.
For more help picking a wine pairing or finding new mouth-watering recipes, call the best butcher in Vancouver: Market Meats.