What to pair with meaty mains

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What to pair with meaty mains

Rich winter fare, from spicy lamb to braised duck, opens up a world of inspiration when it comes to choosing the right wine. Take your lead from Allan Mullins.


Pair Woolworths La Motte Grand Rouge 2014, R59.95 with Fried pork chops with burnt sage.

Pork can be paired with a fuller-bodied white or a light to medium-bodied red. The subtle sweetness of the meat demands good fruit and softer tannins, such as those in the Grand Rouge – a blend of Cabernet Sauvignon, Merlot and Cabernet Franc that will not overpower the chops, yet won’t be intimidated by the butter.
If you like this, try: Thelema Mountain Red 2014

middle of the road

Pair Woolworths Hartenberg Shiraz 2014, R89.95 with Schwarma-style leg of lamb.

A successful pairing usually requires the food and wine to either contrast with or complement each other. Here, the chilli, coriander and cumin in the lamb’s spice rub team up with the natural spiciness of the wine. This Shiraz also has layers of luscious red fruit that draw out the flavours of the meat, particularly, if cooked rare to medium rare.
If you like this, try: Saronsberg Provenance Shiraz 2014

best to impress

Pair Woolworths Catherine Marshall Pinot Noir 2014, R129.95 with Braised duck legs with orange and tomato gremolata.

Duck meat is fatty, so works well with this medium-bodied wine, which has sharpness, freshness and good acidity. Because the dish is prepared with orange, the wine must have fruit, and the raspberry, cranberry and cherry of the Pino Noir delivers. A hint of earthiness is a subtle counterpart to the sweetness of the duck.
If you like this, try: Paul Cluver Noir 2014

See more meaty main course recipes here.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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