What wine goes with my meat?
We choose Cabernet with a well-seared steak, a softer Pinot Noir with veal and mushrooms, and white wine with turkey in cream sauce. How you cook the meat and finish the sauce makes the difference.
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On the menu.
Steak, ribeye or beef fillet
Cabernet’s dark fruit suits the seared crust of a grilled ribeye. With tender fillet, a light sear and a little jus, a softer Pinot Noir can work better.
In the glassCabernetPepper sauce or mushroom sauce?
Try Cabernet with steak in dark pepper sauce. With veal, mushrooms and a splash of cream, Pinot Noir’s red fruit keeps the pairing light.
In the glassPinot NoirTurkey in a cream sauce
With Christmas turkey in a creamy sauce, try Chardonnay Elegant. Its ripe apple notes and full body hold up to the richness of the sauce.
In the glassChardonnay ElegantPork tenderloin with mustard cream
Pork tenderloin is lean and tender. With mustard cream, try the rounded Chardonnay Elegant. Pinot Noir makes a good alternative if you serve the pork with a light jus.
In the glassChardonnay ElegantWhat wine do you drink with stew?
Cabernet suits browned beef in a rich, reduced sauce. If your Flemish beef stew contains plenty of apple syrup, taste the two together first. A sweet sauce can make a dry red taste austere.
In the glassCabernetTabletop grilling or meat fondue
Chicken, beef and vegetables from the same pan do not all require the same wine. If you want to open one red bottle, choose the fruity Pinot Noir. Put Chardonnay Elegant next to it for those who mainly bake chicken and mushrooms.
In the glassPinot Noir