Are white wine and red meat a good combination? Which wine should you choose? Jacques Scott Wines & Spirits is the exclusive Cayman Islands distributor for many top-selling wines. Our knowledgeable staff has the answers you need.
Jacques Scott Wines & Spirits is the leading retailer of premium liquor in the Cayman Islands. We also stock a variety of beers from around the world, as well as great wines and champagnes from all regions and all price points. Order online for free delivery or visit one of our stores on Grand Cayman to find your favorite beverages at the best prices.
Pairing Red Meat and Wine
In general, if your dish has a strong, bold flavor, you’ll want to select a wine that can stand up to it. In other words, put similar flavors together. Strong goes with strong, acidic with acidic, sweet with sweet, and so on.
Lean cuts of beef: Pair leaner cuts of beef, such as sirloin tips, top and bottom round roasts, and top sirloin, with a light or medium-bodied champagne that has acidic qualities similar to that of a red wine to cut through the texture of the meat. Consider a bottle of the award-winning Roederer Brut Premier from Champagne, France.
Fatty cuts of beef: Fatty meats, such as prime rib, filet mignon, porterhouse steak, skirt steak, New York strip, T-bone steak, and ribeye steak, work exceptionally well with dry, rich, nutty German Rieslings. The intensity and complexity of this white wine can handle the texture and flavors of red meat. Try the Becker Pfalz Riesling from Pfalz, Germany.
Steak: Steak is typically a red wine dish, but consider the seasoning before deciding. If you prefer white wine, look for one with good tannin and acid content to balance out the rich textures of the steak. It’s hard to go wrong with a good Chardonnay like the award-winning Bodegas Salentein Chardonnay from the Uco Valley in Mendoza, Argentina.
Stew: Beef stews, such as French beef bourguignon and hearty beef goulash, are rich dishes that call for a rich red wine, but one with some acidity and elegance. A good California Pinot Noir, a Spanish Rioja, and an Australian Shiraz will all make good partners, but we suggest pairing your stew with the Latour Givry, a fantastic red Burgundy from France.
Barbecued beef: Grilled beef is a great excuse to bring out a highly acidic white, like a Sauvignon Blanc, or a cool Sancerre (made from the same grape). Try the divine Pascal Jolivet Sancerre Blanc from Loire, France.
Lamb: The more delicate texture and flavor of lamb calls for medium-bodied wines. If your lamb will be served Italian-style with garlic and rosemary, reach for a bottle of Chianti Classico. Its fresh acidity will offset the slight fattiness of the lamb and will make the whole meal sing. The Antinori Peppoli Chianti Classico from Tuscany is a great choice.
Now that you know what to look for when pairing white wine with your red meat, be sure to visit a Jacques Scott Wines & Spirits liquor store or place an order in our online shop for free delivery on Grand Cayman.
