Not a lot of our beef dishes can be considered light, (there goes the calories). This is why red goes so well, we opt for a Shiraz or Rioja with that favourite cut of steak…. Lean cuts taste better with a less tannic red, the norm for us is a Gamoy Noir, Cabernet Sauvignon or Malbec…. Stews that have cooked slowly for hours take on a rich, earthy flavour, you’ll need a bold wine that can compete with the intensity of the dish, a slightly fruitier red is the perfect match, go with a Zinfandel or Primitivo…. Pork with a white Pouilly Fume or Riesling is a great alternative to red with most roast pork dishes but psychologically one tends to expect a red with a roast, even one cooked, Italian-style with fennel, lemon and garlic. We personally enjoy Italian reds with pork: something like a decent Sangiovese though we know many of or friends and family prefer a Pinot Noir…… the myth is true that Lamb is one of the most wine-friendly of meats, and is at home with most reds, our top pics are Pinotage and Kopke with that fruitier finish….. Our must go reds to serve with a Venison are , Merlot and Cotes Du Rhone, the heavy body in these reds provide that velvety mouth feel to compliment this truly mouth-watering gamier meat.
