Pairing red wine with meat has been a culinary tradition for centuries, but when it comes to natural red wines, the experience can be even more dynamic. These wines, crafted with minimal intervention, offer unique flavours and textures that beautifully complement the rich and varied profiles of meats. Here’s how to make the most of your red natural wine delivery and meat pairing experience.
Why Natural Red Wine?
Natural red wines are made using organic or biodynamic grapes and minimal winemaking intervention. This results in natural wines online that are unfiltered, unfined, and often lower in sulphites, allowing their natural flavours to shine. The lively acidity, bright fruit notes, and earthy undertones of natural red wines make them particularly well-suited to enhancing the flavours of meat dishes.
Key Tips for Pairing Natural Red Wines with Meats
- Understand the Flavour Profiles
Natural red wines often have a fresh, vibrant taste with a touch of earthiness or funk, making them versatile for pairing with a range of meats. Key characteristics to consider include:- Light-bodied reds: High acidity and subtle tannins, ideal for leaner meats like poultry or pork.
- Medium-bodied reds: Balanced fruit and tannins, perfect for dishes like roasted lamb or grilled pork chops.
- Full-bodied reds: Rich and bold, excellent with hearty, fatty meats like steak or short ribs.
- Match the Intensity
A general rule for wine and meat pairing is to match the intensity of the wine with the dish. Bold, tannic wines pair well with rich, fatty cuts of meat, while lighter reds complement leaner proteins. - Balance the Acidity
Natural red wines often have higher acidity, which helps cut through the richness of fatty meats and balances savoury flavours. Look for dishes with complementary acidity, like tomato-based sauces or a splash of citrus in the marinade. - Consider Cooking Methods
The way meat is prepared can influence the best wine pairing:- Grilled or smoked meats: Pair well with natural reds that have smoky or earthy undertones.
- Braised or stewed dishes: Go for medium to full-bodied natural reds with deeper fruit flavours.
- Roasted meats: Work beautifully with reds that have a balance of fruit and tannin.
- Embrace the Funk
Natural wines sometimes have funky, earthy flavours due to their unfiltered nature. These notes can add depth to pairings with game meats, like venison or duck, or dishes with wild mushrooms or herbs.
Classic Pairings to Try
- Light-Bodied Natural Reds with Poultry
- Wine: Gamay, Pinot Noir, or a light Grenache.
- Meat: Herb-roasted chicken, turkey, or duck breast.
- Why It Works: The bright fruitiness of these wines enhances the delicate flavours of poultry, while their acidity cuts through any richness from the skin or sauce.
- Medium-Bodied Reds with Pork or Lamb
- Wine: Syrah, Carignan, or a rustic Cinsault.
- Meat: Grilled pork chops, roasted lamb shoulder, or lamb burgers.
- Why It Works: The earthy undertones and balanced tannins in these wines complement the gaminess of lamb and the subtle sweetness of pork.
- Full-Bodied Reds with Beef or Game
- Wine: Cabernet Franc, Malbec, or Tannat.
- Meat: Ribeye steak, braised short ribs, or venison stew.
- Why It Works: The robust structure and bold flavours of these wines stand up to the richness of fatty, flavourful meats.
- Chilled Natural Reds with Charcuterie
- Wine: A chilled Beaujolais or pét-nat red.
- Meat: Cured meats like prosciutto, salami, or chorizo.
- Why It Works: The light fizz or chill amplifies the refreshing quality of the wine, balancing the saltiness and spice of cured meats.
Enhancing the Experience
- Serve at the Right Temperature
Natural red wines often taste best slightly cooler than conventional reds. Serve light-bodied reds around 55°F (13°C) and full-bodied ones around 60–65°F (15–18°C) to highlight their fresh, lively character. - Decant if Needed
Some natural wines can benefit from a short decanting period to soften any initial funkiness or reduce sediment, enhancing their flavours for a better pairing experience. - Experiment with Spices and Sauces
Incorporate herbs, spices, and sauces that mirror the wine’s flavour profile. For example:- Earthy wines pair well with rosemary, thyme, and sage.
- Fruity wines complement sweet glazes or berry-based sauces.
Conclusion
Pairing natural red wines with meats is a journey of discovery, offering unique flavours and a connection to artisanal craftsmanship. Whether you’re savouring a rustic Syrah with roasted lamb or a chilled Gamay with charcuterie, the combination of vibrant natural wines and perfectly prepared meats creates an unforgettable dining experience. This New Year, elevate your meals and explore the art of pairing with natural red wines. Cheers!Bottom of Form