Wines and meat

The best wines to accompany meat: the perfect combination for every palate

The harmonious pairing of wine and meat is an art that requires both culinary sophistication and a keen sense of flavour. When selecting Valais wines to accompany various meat dishes, there are many combinations that can enhance the enjoyment.

The basics of pairing wine and meat

The question of which wine to choose with a meat dish depends on several factors. The type of meat, the method of preparation, the spices and sauces used, and the side dishes all play a decisive role. A full-bodied red wine, for example, can emphasise the roasted aromas of a grilled steak, while a fresh white wine can highlight the delicate nuances of tender poultry.

Beef and its wine companions

Beef is characterised by its intense flavour and firm texture. Different types of meat and methods of preparation influence the choice of the ideal wine accompaniment.

Grilled beef

A juicy beef steak from the grill benefits from a wine with strong tannins, good structure and the right colour. A Valais Pinot Noir or a Syrah from the Rhone Valley can be excellent accompaniments here. The tannins in these wines harmonise with the roasted aromas of the meat and ensure a balanced taste experience.

Braised beef

Braised beef, such as a classic beef bourguignon, calls for a wine with depth and complexity. A mature Cabernet Sauvignon, a robust Merlot or a Malbec can emphasise and complement the intense aromas of the braised meat.

Pork and suitable wines

Pork is versatile and offers numerous possibilities for wine pairings. Pork can be prepared in many different ways, and the choice of wine depends largely on the method of preparation and the spices used.

Roast pork

A classic roast pork with a crispy crust calls for a wine that complements both the spice and the juiciness of the meat. A Chianti, a Pinot Noir or a Pinot Noir from the Valais offer a balanced combination of fruitiness and structure.

Asian-spiced pork

For Asian-inspired pork dishes, which often contain sweet and sour or spicy components, a fruity Riesling or a semi-dry Gewürztraminer can be an exciting addition. Alternatively, a powerful Tempranillo, rich in tannins, can complement the intense flavours of Asian-spiced pork. These wines balance the spiciness and sweet aromas of the dish.

Poultry and its wine partners

Poultry offers a lighter alternative to red meat and opens up a wide range of wine pairings for different dishes.

Chicken

A tender chicken dish, such as chicken in Riesling, goes well with a dry Riesling, Chardonnay or Sauvignon Blanc. The freshness and delicate acidity of these white wines emphasise the delicate aromas of the poultry.

Duck

Duck, especially when crispy roasted or smoked, calls for a wine with more body. A Pinot Noir, Spätburgunder or Grüner Veltliner can balance the fatty and intense flavours of duck.

Lamb and its wine companions

Lamb has a distinctive flavour that can be enhanced by the right choice of wine to create an extraordinary culinary experience.

Grilled lamb

Grilled lamb chops benefit from a full-bodied red wine with spicy notes. A Lemberger or a Shiraz from the Valais offer an ideal combination of fruitiness and spice that complements the lamb.

Braised lamb

Braised lamb, such as lamb ragout, calls for a wine with depth and complexity. An Auxerrois, Cabernet Sauvignon or a mature Merlot can highlight the rich aromas of the braised meat.

Game dishes and matching wines

Game is characterised by its intense flavour and firm texture. The choice of wine should take these characteristics into account.

Venison

Venison dishes, often prepared with strong sauces, require a wine with structure and depth. The subtleties of pairing wine and game are crucial to bringing out the subtle nuances of the earthy and spicy aromas of game meat. A Pinot Noir or a Spätburgunder can complement these aromas.

Wild boar

Wild boar, with its strong flavour, goes well with a tannin-rich red wine. The basic rules for choosing wine to accompany wild boar recommend a Syrah or Cabernet Sauvignon, as these wines offer the necessary structure to accompany the intense aromas of the meat.

Preparation methods and their wine partners

The method of preparation has a significant influence on the choice of wine and follows certain rules.

Grilling

Grilled meat develops a special depth through the roasting aromas. A full-bodied red wine with noticeable tannins, such as a Cabernet Sauvignon or a Shiraz, can emphasise these roasting aromas. Red wines such as Barolo, Chianti and Pinot Noir go particularly well with such meat dishes.

Braising

Braised meat dishes that are cooked for a long time develop intense flavours. A mature red wine with soft tannins, such as a Merlot or Pinot Noir, can complement the variety of flavours in braised meat.

Roasting

Roasted meat, especially with a crispy crust, calls for a wine that complements both the roasted aromas and the juiciness of the meat. A Pinot Noir or a Chardonnay can be suitable accompaniments here. An example of this would be a Pinot Noir with crispy roast pork or a Chardonnay with juicy roast chicken.

Wines with a harmonious acidity, delicate aromas and a rather subtle tannin structure are particularly suitable for cooked meat, as cooked meat often has a gentler texture and a more subtle aroma than roasted or grilled meat. The right choice of wine depends greatly on the type of meat, the preparation and the sauce.

Cooked meat

Cooked beef

A classic boiled beef, tenderly cooked in broth and often served with horseradish sauce, calls for an elegant white wine with restrained acidity and a fine body. Silvaner, Pinot Blanc, Pinot Gris or a mature Chardonnay from the Valais are excellent accompaniments here. If you prefer something a little more exciting, you could also try a Pinot Gris, which adds a little more spice to the mix.

Cooked veal

Veal is tender and requires wines that do not overpower it. A delicately fruity Riesling or a Pinot Grigio are very suitable, as they emphasise the subtle aromas. If the veal is served with a cream sauce, a Chardonnay or Pinot Blanc with subtle oak notes can also harmonise wonderfully.

Cooked pork

Light red wines such as Pinot Noir or a Pinot Noir – ideally slightly chilled – are suitable for mildly spiced, cooked pork. More robust white wines such as Pinot Gris or a spicy Silvaner from the Valais region are also a good match, especially if the dish is served with sauerkraut, lentils or a mustard sauce. The harmonious combination of fruity white wines with cooked pork brings out the aromas and characteristics of these wines.

Cooked lamb

Braised or cooked lamb with Mediterranean spices or a tomato base calls for a structured red wine with herbal aromas – Shiraz or a spicy Cabernet Sauvignon are the first choice here. The type of meat plays an important role. If the lamb is prepared with oriental spices, a fruity Syrah can also be a very good match.

Cooked poultry

Poultry dishes with a delicate sauce or cooked in broth go well with white wines such as Riesling, Pinot Blanc or a fine Silvaner. For stronger dishes or a ragout, a fruity, not too tannic red wine such as Pinot Noir can also harmonise very well.

The basic rule for cooked meat is that the wine should complement the flavours, not dominate them. The more delicate the meat, the more subtle and fresher the wine should be.

Sauces and their effect on wine selection

Sauces play a decisive role in wine pairing and the combination of wine and meat.

Cream sauces

Creamy cream sauces go well with white wines that have a certain freshness and acidity. The right choice of wine is crucial to complement the flavours of the cream sauce. A Chardonnay or a Pinot Blanc can be the right choice here.

Tomato sauces

Tomato sauces, with their acidity and fruitiness, require a suitable wine that balances these characteristics. A Sangiovese or Barbera can be suitable accompaniments here.

Pepper sauces

Pepper sauces, with their heat and spice, need to be carefully paired with a wine with character. A Syrah or Cabernet Sauvignon can soften the heat of the sauce and bring out the flavours of the meat.

FAQ: Frequently asked questions about wine and meat

Which wine goes well with boiled beef?

Tafelspitz, a tender piece of boiled beef, goes very well with a Silvaner or a Pinot Blanc. These white wines emphasise the delicate aromas of the meat without overpowering them.

Can you drink white wine with red meat?

Yes, especially with more delicate preparations or when the meat is served with a light sauce, a full-bodied white wine such as a Chardonnay can be an interesting alternative.

Which wine goes well with game dishes?

Game dishes, such as venison or deer, call for a wine with structure and depth. A Pinot Noir or a Spätburgunder can complement the earthy aromas of the dishes.

What role does the sauce play in choosing a wine?

The sauce and the food can significantly influence the taste of the dish. A strong sauce calls for an equally strong wine, while a light sauce requires a more delicate wine.

Are there any universal wines that go well with many meat dishes?

A Pinot Noir is considered a versatile companion for connoisseurs, pairing well with both poultry and red meat. Its balanced structure and fruitiness make it a flexible partner in wine and meat combinations.