When it comes to finding the perfect pairing for a meal, everyone has their own tried-and-true favourites. But when it comes to wine and meat, why not shake things up a bit? Even the most experienced connoisseurs may be surprised by some of the unique and unexpected flavour combinations that can be achieved when you pair uncommon wines and meats.
Below, we’ll explore some of the unusual yet delicious combinations that you may want to try for your next special occasion. Turn to your trusted fresh meat delivery service, and you’re off to a good start.
Unconventional Wine and Meat Combos
For a truly unique and unforgettable pairing, try experimenting with some of the following unorthodox pairings. From robust reds to zesty whites, there’s something for every palate and occasion.
- Chianti and Duck – The nutty, earthy flavours of a Chianti wine pair perfectly with the rich, fatty taste of duck. The tannins in the wine help cut through the fat and deliver a complex yet balanced flavour.
- Pinot Noir and Venison – Pinot Noir is known for its light body and subtle berry flavours. It’s the perfect accompaniment to the lean and gamey taste of venison, with the flavours of the wine complementing rather than overpowering the meat.
- Sauvignon Blanc and Bison – Sauvignon Blanc is known for its crisp, grassy flavour. On the other hand, bison is a lean, intensely flavoured meat, but the bright, acidic taste of the Sauvignon Blanc helps to bring out its unique flavour without overpowering it.
- Cabernet Sauvignon and Lamb – Cabernet Sauvignon is a full-bodied red wine with deep, dark flavours. When paired with a juicy, succulent leg of lamb, the flavours of both the wine and the meat are enhanced, creating a complex and robust taste.
- Riesling and Pork – Riesling is a fruity and sweet white wine that pairs perfectly with pork. Its sweetness helps bring out the subtle flavours of the meat, creating a harmonious contrast in taste.
- Gewürztraminer and Duck – Gewürztraminer is a light-bodied white wine with a spicy, floral flavour that balances out the strong flavour of the duck meat.
Making the Perfect Pairing
If you want to create the perfect pairing, it’s important to consider the flavours of both the wine and the meat. Think about how they work nicely together and how to bring out the best in each. For example, a robust red wine like Cabernet Sauvignon can help establish the full flavour of a lamb dish, while a light, fruity white like Riesling can set up the subtle flavours of pork.
In addition to considering the flavours of the wine and the meat, you should also consider the texture. For example, a light-bodied white wine will cut through the fat of a duck dish while a full-bodied red wine can stand up to the robust flavours of a venison dish.
No matter what you decide, don’t be afraid to experiment. Finding the perfect pairing can be a fun and rewarding experience that’s sure to make your meal much more unforgettable!
