There are those who believe that the idea of pairing meat and white wine is an impossible challenge, almost laughable. Meat of course needs to be paired with red wine, but we are here to tell you that this is not necessarily true. Here’s how it’s possible to make this unlikely pairing work. Those who love wine know that there are a series of variables that help define the right pairings, especially when it comes to meat. The most important variable of them all is – what type of meat is being eaten.
It is important to note that there are very many differences between a piece of pork and a T-bone steak or red meat stewed in tomato sauce. When this factor is taken into consideration it becomes more than possible to pair white wine with meat, sometimes it becomes indispensable. If cooked properly, a pork loin that is baked at a low temperature, cooked with flavorings such as carrots, onions and celery will come out soft and flavorful, with a tendency towards sweetness.
There will most likely be a heavy component of “fat” which ends up coating the palate. The perfect way to clean a palate of this fat is with an acidic, soft wine with a solid structure. The best white wines to pair with a dish like this are Chardonnay
, Langhe or a Tuscan Vermentino, which thanks to their alcohol content and freshness make your palate feel like each bite is a first bite. If you prefer flavors that are a bit stronger and spicier, such as those in a curry chicken dish, you will need a persistent, fragrant wine which is capable of supporting pungent flavors.
A white wine such a Venetian Soave or a Tuscan Farnito Chardonnay IGT
is perfect to support the variety of flavors and aromas of a curry. How about the other white meat? Turkey! A white wine pairs perfectly with a succulent, moist roasted turkey, giving it the perfect balance of this delicate meat.
An Apulian Chardonnay or Friulian Collio are wine with the perfect alcohol content to support a dish like this. White wines which can be aged are typically full of wonderful aromas that will make you forget about their red wine counterparts. What about barbecued and grilled meats? How do you pair a white wine with a juicy T-bone steak from Florence? You don’t. This type of meat deserves a structured, full-bodied red to balance its rich succulence.