Why eat meat with red wine?
As you have heard on more than one occasion, meat and red wine are two foods that complement each other perfectly, which is why, they always tend to go hand in hand at all types of gourmet dinners and celebrations, as well as at meetings Christmas family. For this reason, it is often said that meat and red wine make a perfect pairing. When we talk about pairing, in this context, we refer to the conformity between different foods, such as, for example, the perfect combination that exists between the different types of wine and the foods that fit with them and that manage to highlight and enhance their qualities and their flavors without masking each other. In this aspect, we can say that there are two types of pairing: by affinity or by contrast. In the first case, combinations of foods with a similar flavor, color or aroma are sought that achieve a great balance between both. In the second case, balance is found in different foods that compensate for each other. For example, red wine and red meat, we can say that it is a type of affinity pairing, since the flavor of this drink and the meat are quite strong, as are their aroma and the dark color of both foods, reason why red wine is drunk with red meat, such as beef, ox or horse, rather than with white.White or red wine to pair with meat?
Although red wine is the most traditional option to pair with meat, in certain cases white can also be an interesting option to taste meat dishes. For this reason, we want to emphasize that the type of meat you choose can be essential to decide which wine can best accompany each type of dish. For example, white wine may be more suitable for certain types of white meat, such as chicken, turkey or rabbit, especially if they are accompanied by light sauces or with a citrus touch. In these cases, white wines with a touch of acidity can be perfect for cleansing the palate and enhancing the flavor of the meat. A good example would be a Chardonnay or a Sauvignon Blanc, which They provide greater freshness and elegance when paired with white meats, since the flavor and aroma of both foods combines perfectly without masking it in the slightest.
However, when we talk about pairing with red meat, it is difficult to beat red wine. Its body and tannins are ideal for balancing the intensity of the fatty flavors that meats such as lamb, beef, or horse usually have. Red wines aged in barrels, such as D.O. Rioja or the Séptima Obra Malbec, with D.O. Mendoza, can provide certain notes of spices and wood that can perfectly complement these robust meats.
So we can say that none of the two types of wines are better to pair with meats, but rather the aroma, color and flavor of each of them complement perfectly with each of the types of meats. Therefore, it is important to take into account the characteristics of all these foods and drinks before choosing.