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Wines with meat: guidance, rules and inspiration for powerful combinations

Wine pairing as the art of balance

The best wines to accompany meat are those where the aromas, textures and preparation are in harmony. A successful wine pairing enhances the dish without overpowering it, turning a meal into a well-rounded taste experience.

If you know the basic rules and don't forget your own favourite wine, you'll be able to confidently find the right accompaniment for roast meat, steak, ragout or schnitzel. It's often not the colour of the wine that matters, but the type of meat, the sauce and the roasted aromas.

Basic rules of wine pairing: tips that really help

The following tips apply: the stronger the roasted aromas, the more structure red wines can have; the finer the texture, the more elegant the wine. Acidity, alcohol, tannin and fruit sweetness must be balanced with fat, salt and spice.

The choice of wine always depends on the type of meat, how it is prepared and the sauce. Tenderly cooked veal requires different accompaniments than a beef steak with a pepper crust. And herbs, butter, gravy or tomato are also decisive factors in the pairing.

Wine and meat: why texture, roasted aromas and sauce set the tone

A meat dish is rarely just meat. Marinades, glazes, stocks and cooking techniques all influence the flavour. Roasting intensifies, braising rounds off, low temperatures cook tenderly. These subtleties lead to different wines for meat – and explain why the same grape variety can have a completely different effect depending on the style.

The question of alcohol is also relevant: higher alcohol content enhances warmth and fullness, but can dominate delicate structures. A good accompaniment never overpowers the dish itself.

Wine with white meat: subtleties, freshness and delicate structure

White meat covers a wide range, from poultry to veal to lean pork cuts. White wine, rosé and gentle red wines are becoming increasingly popular here. The decisive factors are acidity, clarity and a texture that elegantly absorbs fatty components without seeming heavy.

Light red wines with fine tannins can also work well with white meat if the preparation provides roasted aromas and the sauce remains subtle.

Poultry: from roast chicken to duck with herbs

Poultry (chicken) is versatile. White wines with fresh acidity are suitable for roast chicken with lemon butter and herbs: a Sauvignon Blanc from the Loire, a Petite Arvine from Valais or an Italian Vermentino.

If cream is involved, for example in chicken with morel cream sauce, Pinot Grigio or Pinot Gris, Chardonnay or Pinot Blanc effortlessly complement the creamy texture.

A fine Pinot Noir or Spätburgunder, whose tannins remain restrained and do not make the fattier skin taste metallic, goes well with duck with a fruity glaze or orange. A cool sip from the right glass allows the aromas to blossom and keeps the wine pairing lively.

Veal: Delicate structure and precise wines

Veal is sensitive to tannins and excessive roasted aromas. A cool Veltliner from Alpine regions or an Italian Pinot Grigio works well with Wiener-style veal cutlets. The acidity cuts through the fat, while the fruit remains lively.

Veal with a light gravy, veal with sage or a gently braised rolled roast go well with Chardonnay with subtle wood notes or a Valais Heida, which combines structure and freshness. This shows how white wine preserves the delicate aromas while adding depth.

Wine with red meat: power, structure and length

Red meat often calls for red wines with backbone. Roasted aromas from the grill, pepper crust, rosemary and intense gravy demand tannin, dark fruit and length. At the same time, the preparation is decisive: quickly fried meat with a strong crust needs a different pairing than slowly braised ragout.

The best combinations are based on two pillars: sufficient acidity for freshness and enough tannin for structure. This makes the taste experience dense, but never heavy.

Beef: beef steak, beef fillet, roast beef and boiled beef

A Rhône-style Syrah or a Cabernet Sauvignon from France or Spain goes well with beef steak with a strong roasted flavour. The combination of black fruit, pepper and tannin captures the roasted aromas.

Beef fillet is more delicate. An elegant Pinot Noir – whether from Switzerland or Burgundy – complements the texture without dominating. For roast beef with root vegetables, Merlot or Chianti is a good choice: fruit, medium tannins, good acidity and spice.

Boiled beef with root vegetables and chive sauce is a special case: both options work here. A mature Pinot Noir or a cool, mineral dry Riesling emphasise the clarity of the dish; the wine remains an accompaniment, not the main attraction.

Lamb: herbs, juice and Mediterranean notes

Lamb loves Mediterranean flavours. Rosemary, thyme and garlic call for wines with spice and contour. Syrah (or Shiraz) with notes of pepper and olives is an ideal partner, as is Tempranillo from Spain with tobacco, cherry and fine tannins.

Chianti with Sangiovese brings red fruit, acidity and herbal aromas into play. This creates pairings that harmoniously combine both the meat and the side dishes – ratatouille, polenta, gratinated vegetables.

Pork: Versatile between light and hearty

Pork ranges from tender chops to hearty roast pork with a crust. White wine styles such as Silvaner, dry Riesling or Pinot Blanc work well with lean meat stuffed with apple and sage. They keep the dish fresh and emphasise the delicate aromas.

Merlot, Chianti or a spicy Tempranillo are ideal for roast pork with a strong crust. If you use spicy or sweet glazes, fruity red wines with round tannins are the best choice.

Pinot Noir: finesse, precision and culinary versatility

Pinot Noir is a master of subtle pairings. Its fine tannins, red fruit and elegant acidity make it the ideal accompaniment to veal, poultry, pork and beef with a delicate structure.

From Switzerland – especially the Valais – it displays alpine clarity. In France, it is more earthy or fragrant depending on the region, in Italy more delicate, and in Spain rare but increasingly elegant. As an accompaniment, it impresses with its tactful presence rather than its volume.

Cabernet Sauvignon: backbone, depth and dark fruit

Cabernet Sauvignon is the benchmark for beef steak and hearty roasts. Tannins provide structure, while blackcurrant, cassis and spices add depth. In France and Spain, the wines appear structured and long-lasting, while in Italy it brings polish and dark fruit to cuvées.

Cabernet Sauvignon is also a reliable accompaniment to lamb with herbs or an intense roast beef, provided the gravy is strong and the roasted aromas are present.

Syrah: spice, pepper and dark elegance

Syrah (Shiraz) delivers pepper, olives, violets and dark fruit. It goes well with lamb with rosemary, braised beef and smoked barbecue dishes. Its tannins are firm but gastronomic, and the acidity keeps the sip fresh.

Syrah from Valais displays alpine spice and tension, from France depth and classic structure, and from Spain – sometimes as a Syrah blend – dark fruit with Mediterranean warmth.

Switzerland (Valais): Alpine precision for white and red meat

The Valais offers a range of accompaniments for meat dishes. Petite Arvine, Heida and Chasselas accompany veal, poultry or schnitzel with delicate elegance and clear acidity. Cornalin, Humagne Rouge and Pinot Noir cover the red chapter – from beef fillet to lamb chops.

Valais Syrah is a winner with grilled dishes where pepper and herbs dominate. These combinations show how Swiss wines respect the subtleties of preparation and provide a reliable foundation for wine pairing.

France: classics from the Rhône, Bordeaux and Burgundy

France remains the benchmark for wines to accompany meat. Bordeaux produces Cabernet Sauvignon and Merlot for beef, lamb and hearty stews. The Rhône provides Syrah for spice, pepper and olive tones – ideal with ragout and barbecued meat.

Burgundy produces Pinot Noir for veal, duck breast or fine beef fillet. Loire Cabernet Franc can be a fragrant, lively alternative to pork with herbs. Chardonnay – with or without barrique – accompanies chicken, veal and light gravies.

Italy: Sangiovese, Chianti and the power of elegant acidity

Italian red wines are culinary all-rounders. Chianti brings Sangiovese with red fruit, herbs and firm acidity – excellent with lamb, roast beef and tomato-based sauces. Barbera (if desired) and Merlot serve as softer, fruitier options for pork and stews.

Pinot Grigio, Pinot Gris and a moderately woody Chardonnay are proven partners for schnitzel, veal cream sauce or chicken in white wine sauce. This ensures a harmonious pairing between freshness and creaminess.

Spain: Tempranillo, Garnacha and Mediterranean warmth

Spain's Tempranillo showcases elegant tannins, red fruit and delicate spice – an ideal pairing for beef, lamb and roast pork. In Rioja, different ageing methods ensure a wide variety of styles, from fruity to spicy.

Garnacha (Grenache) provides juicy fruit for pork with paprika and herbs, while white wines from Rueda or Galicia can accompany light meat dishes with herbs and lemon. Spain shows how Mediterranean cuisine and wine pairing go hand in hand.

White wine with meat: yes, if the preparation and sauce allow it

White wine is by no means only for fish. Pinot Blanc, Silvaner and dry Riesling accompany veal, poultry and light pork with confidence. Acidity and texture are crucial: they cut through the fat, enliven herbs and preserve the subtleties of the dish.

Chardonnay – subtly aged in barriques – complements creamy sauces, mushrooms and roasted notes without becoming heavy. If you follow the basic rules, you will find white wine to be a convincing accompaniment.

Rosé and lighter alternatives: when freshness is required

Rosé can be an excellent choice for summer dishes, barbecues and lighter meat recipes. It brings freshness and red fruit without tannin heaviness. It works particularly well with poultry skewers, pork fillet with herbs or cold platters.

Dry Lambrusco or a sparkling wine from the regions mentioned above can also lighten richer textures and keep the wine pairing dynamic.

Subtleties of preparation: marinade, herbs, butter and jus

Butter and cream call for mellowness in the wine; tomatoes and herbs call for acidity and spice; pepper and roasted aromas call for tannins and dark fruit. These basic rules save long debates and quickly lead to the right choice.

A ragout benefits from wines with medium tannins and good acidity, while steak and grilled meats require robust structures. This creates a harmonious combination between the food on the plate and the wine in the glass.

Practical tips: temperature, glass and timing

Do not serve red wines with high tannin content too warm; 16–18 degrees is often ideal. Light red wines can be served slightly chilled, while white wine for veal and poultry is best served at 9–11 degrees. A universal, bulbous glass emphasises aromas without overpowering them.

The order at the table follows the arc: from tender white meat to red meat, from fresh white wine to structured red wine. This keeps the experience balanced over several courses.

Favourite wine versus rules: when to break them

Rules are guidelines, not dogmas. If you know your favourite wine, you can use it selectively – as long as it doesn't overpower the dish. A fine Pinot Noir can also work with pork if the sauce is light. A Tempranillo can accompany a veal dish if the herbs and jus provide enough structure.

The best thing about wine pairing is the dialogue between the plate and the glass. If the first sip makes the dish brighter, clearer and more lively, then the choice was right.

Selected grape varieties at a glance: from Riesling to Malbec

Dry Riesling brings energy and precision to white meat, Silvaner is more neutral, a good companion for many occasions. Pinot Blanc delivers smoothness without heaviness. Chardonnay ranges between freshness and wood, depending on the vinification.

Among red wines, Pinot Noir stands for finesse, Cabernet Sauvignon for backbone, Syrah for spice, Merlot for fullness without harsh edges, Tempranillo for elegance and Malbec for dark fruit with soft tannins. Lemberger can work as a spicy alternative when pepper and herbs dominate.

Frequently asked questions (FAQ) about Wine pairing with meat

Which wines go well with meat?

The basic rules are: structure and tannin for roasted aromas, freshness and acidity for light dishes. Cabernet Sauvignon, Syrah or Tempranillo are recommended with beef and lamb; Pinot Grigio, Chardonnay, Riesling or Pinot Blanc go well with veal, poultry and schnitzel. The decisive factors are preparation, sauce and balance.

What should you drink with meat?

You should drink a wine that complements the dish: a structured red wine for steak, a creamy white wine for cream sauces, and a fresh, acidic style for Mediterranean herb dishes. If you are unsure, choose Pinot Noir for tender cuts and Chianti or Merlot for stews.

Which wine should you drink with beef?

Cabernet Sauvignon and Syrah go well with beef steak and beef fillet; an elegant Pinot Noir is suitable for finer cuts. Roast beef goes well with Merlot or Chianti, while boiled beef can be paired with either Pinot Noir or a juicy white wine with good acidity, depending on the accompaniment.

Which wine should you use to marinate meat?

Dry wines with clear acidity and moderate alcohol content are suitable for marinating. Tempranillo or Chianti are good choices for red marinades for beef and lamb, while Pinot Grigio or a neutral white wine work well for light marinades for poultry and veal. It is important that the wine is clean, dry and not overly woody.