Take three bites of any well-cooked meat, and you’re going to want one thing: a drink. Knowing how to pair meat with certain beverages, like wine, is going to be critical to your entire dining experience. I mean, think about it, does washing down a tasty steak with a glass of water sound ideal? Dr Prashant Mistry, Physiotherapist, nutritionist and celebrity trainer shares the secret to a healthy heart by pairing your meat with the right liquor.
Though usually more a practice of fine dining, food and drink pairing is also an essential part of your terrace barbecues. If you’ve got a bigger crowd, you’ll need to think outside the box to create these pairings; but with a little bit of creativity and an understanding of the basic principles of pairing, you’ll easily be able to create fantastic food and beverage combinations on the spot.
Steaks and wine
Although beer may feel like the natural choice when concluding for a plate of juicy regale, your palate will thank you for pairing that pulled pork with the right wine. When picking the right glass, it’s all about completing the sauce. However, brace it with a Petit Syrah, If you ’ve chosen a ginger- grounded North Carolina- style sauce. For Memphis- style pulled pork, reach for a Pinot Noir. For a South Carolina mustard- grounded sauce, try a Sangiovese. Or, if you ’re using a traditional, hoarse-sweet Kansas City- style sauce, reach for a Cabernet Franc.
Lamb
With its lighter, earthier flavor and tender texture, angel dyads well with medium- bodied reds like an inversely earthy Pinot Noir or a more delicate youthful Bordeaux mix.
Brisket
Although brisket isn’t technically a steak and may be more at home on a BBQ eatery menu, it’s still an appetizing beef dish. We just couldn’t leave it out! Brisket is incredibly scrumptious, so it needs a wine mate that can stand up to its savory profile.
Veal
Veal tends to take on the flavors of whatever sauce it’s prepared with, so it can pair with a variety of wines – from bolder, tannin-heavy reds to lighter, more delicate composites. A pleasurable benefit of veal’s versatility is that it works well when paired with a nice rosé.
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