What Wine to Drink with Meat: The Best Wines for Each Type of Meat

Choosing the right wine can make the difference between a good meal and an unforgettable gastronomic experience. Although red wine is traditionally associated with meat, the reality is that each type of meat has different characteristics and deserves a specific pairing.

The intensity of flavor, fat content, cooking method, and sauces all influence the choice of wine. In this guide, you will discover which wine to drink with meat and which are the best Spanish wines to accompany each dish.

Beef: Elegant Red Wines

Beef is one of the most versatile meats to pair with wine. A grilled sirloin steak, ribeye, or roast beef pairs perfectly with balanced red wines that provide structure without overpowering the flavor of the meat.

Wines made with Tempranillo, especially from Rioja and Ribera del Duero, are a safe bet. Their notes of ripe fruit, spices, and oak complement the juiciness of the beef.

If the meat is grilled or barbecued, an aged wine will add even more complexity.

Our recommendation: Beef + Rioja Crianza or Ribera del Duero.

Beef and other intense red meats

Aged beef or veal has very intense flavors and a high concentration of marbling.

To balance this intensity, full-bodied wines with good structure and ripe tannins are ideal. A wine from the Toro D.O., a Ribera del Duero Reserva, or a Rioja Reserva are excellent choices.

These wines perfectly complement the intensity of the meat and enhance its aromas.

Our recommendation: Ox + Bull or Ribera del Duero Reserva.

Lamb: Wines with personality

Roast lamb is one of the most traditional dishes in Spanish cuisine and finds one of its best allies in red wine.

Wines from Rioja, Ribera del Duero, or even Priorat offer the necessary structure to accompany a meat with great intensity and a high fat content.

If the lamb is roasted with aromatic herbs, an aged wine will be the perfect complement.

Our recommendation: Lamb + Rioja Reserva or Ribera del Duero Crianza.

Pork: A wide variety of options

Pork lends itself to numerous pairings depending on the cut and preparation.

For a pork loin or tenderloin, young and fruity red wines made with Tempranillo or Garnacha work very well.

If we're talking about Iberian meats or more elaborate dishes, a Rioja Crianza or even a Mencía can provide a very balanced pairing.

In dishes with mild sauces, some well-structured white wines can also work well.

Our recommendation: Pork + young Tempranillo or Rioja Crianza.

Chicken and turkey: white, rosé, and light red wines

White meats allow for greater freedom when choosing a wine.

Grilled, roasted, or herb-seasoned chicken pairs perfectly with a Verdejo, an Albariño, or a crisp rosé.

If the dish includes rich sauces or mushrooms, it can also be accompanied by a young, low-tannin red wine.

Our recommendation: Chicken + Verdejo, Albariño, or rosé.

Grilled and barbecued meats

Barbecues bring together different types of meat and smoky flavors that require wines with good intensity.

Aged red wines, especially those from Rioja, Ribera del Duero, or Toro, harmonize beautifully with the toasted notes of the grill.

If hamburgers, ribs, or T-bone steaks are the main course, a full-bodied wine will be the ideal companion.

Our recommendation: Barbecue + Rioja Crianza, Toro, or Ribera del Duero.

Meat with sauces

Sauces significantly alter the pairing.

Pepper, red wine, or mushroom sauces combine perfectly with aged red wines.

Creamy sauces or those made with cream can be paired with both aged white wines and medium-bodied reds.

On the other hand, slightly sweet sauces find a good balance with fruity wines.

Tips for successful wine and meat pairings

The most powerful wine isn't always the best choice. The key is to match the intensity of the wine with that of the dish.

Lighter meats tend to pair best with fresh, fruity wines, while red meats and more intensely flavored dishes benefit from wines with greater structure and aging.

It's also advisable to consider how the meat is cooked. Grilling and roasting develop more intense flavors that require wines with greater complexity.

And what about white wine?

Although there's a common belief that meat should only be paired with red wine, many dishes...

And what about white wine?

Although there's a common belief that meat should only be paired with red wine, many dishes work perfectly with white wines.

White meats, some pork preparations, and even certain recipes with mild sauces find an excellent partner in a Verdejo, an Albariño, or an aged Chardonnay.

The key is to find the balance between the intensity of the dish and the personality of the wine.

The best wine for each type of meat

Each meat has an ideal partner:

Veal: Rioja Crianza or Ribera del Duero.
Beef: Toro or Ribera del Duero Reserva.
Lamb: Rioja Reserva or Priorat.
Pork: Young Tempranillo or Rioja Crianza.
Chicken and turkey: Verdejo, Albariño, or rosé.
Barbecue: Toro, Rioja Crianza, or Ribera del Duero.

Spanish wines offer an enormous diversity of styles to enjoy with any meat dish. From crisp whites to aged reds, there's always a perfect option for every occasion.

At Iberowine, you'll find a carefully curated selection of Spanish wines to pair with meats, roasts, and barbecues, featuring wines from Spain's leading appellations of origin.

Frequently Asked Questions about Wine and Meat

What wine pairs best with red meat?
Full-bodied red wines like Rioja, Ribera del Duero, or Toro are excellent choices for red meat.

What wine should I drink with lamb?
Roast lamb pairs especially well with Rioja Reserva, Ribera del Duero Crianza, or Priorat.

Can I drink white wine with meat?
Yes. Chicken, turkey, and some pork dishes harmonize perfectly with white wines like Verdejo or Albariño.

What wine should I choose for a barbecue?
Aged reds with good structure are ideal for pairing with grilled meats and smoky flavors.

What wine goes with pork?
It depends on how it's prepared. A young Tempranillo, a Rioja Crianza, or even a structured white wine can be excellent choices.

Article developed by iberoWine