Mixing It Up: Why Red Wine Doesn’t Always Need Red Meat
In our last exploration at Everything on Tap, we popped the cork on the misconception that screw-cap wines are subpar. Today, we’re pouring into another vessel of vinous lore—the steadfast rule that red wine must accompany red meat. Just as we discovered that a bottle’s top doesn’t dictate its contents’ quality, we’ll see that the color of your wine doesn’t need to match the color of your meat. This pairing tradition, like the screw cap stigma, is ripe for a refresh.
It’s a pairing as classic as peanut butter and jelly: red wine with red meat. But just like occasionally swapping PB&J for PB and banana, there’s a whole world of flavor combinations waiting beyond this traditional duo. Let’s uncork the myth and explore why red wine doesn’t always have to be the plus-one for your steak.
Debunking the "only red wine pairs with red meat" myth
The old “red with red” rule has its roots in a good place. Red wines typically pack a punch with bold tannins that can stand up to the rich flavors of red meat. Think of it like a seesaw where both sides are perfectly balanced, each holding its own.
But here’s the twist: just like fashion rules (who says you can’t wear white after Labor Day?), pairing rules are meant to be played with. Here’s why branching out can lead to some unexpectedly perfect matches:
Flavor Bridges and Contrasts:
White Wines Aren’t Shy: A rich, oaked Chardonnay or a vibrant Viognier can cozy up nicely with a roast or steak, matching the richness of the meat with buttery, complex notes that refresh the palate.
Rosé and Light Reds: Think of a rosé like your favorite lightweight summer jacket—it goes with everything. From barbecue to burgers, its refreshing acidity and fruit-forward taste can make red meat really sing. And a light red, like a chillable Pinot Noir, is like the cool friend who gets along with everyone at the party.
It’s All in the Preparation:
The way your meat is cooked can turn the tables on wine pairing. A lemon-herb chicken might love a white wine, but throw those herbs and a squeeze of lemon on a grilled steak and watch a Sauvignon Blanc turn into its new best friend.
Think Globally:
Ever notice how seaside towns have a knack for pairing local white wines with just about everything on the menu, including meat? There’s wisdom in local traditions—what grows together, goes together, after all.
The best part about breaking the “red with red” rule? Discovering your new favorite combo. Wine pairing isn’t a science—it’s more like an art (with a dash of personal taste thrown in).
Chefs and sommeliers are our guides to the wild world of flavors, often leading the charge in shaking up old standards. Next time you dine out, ask the sommelier for an offbeat pairing. You might just be pleasantly surprised.
So, while red wine with red meat isn’t going anywhere—and there’s certainly nothing wrong with sticking to your favorites—there’s a whole palette of tastes out there to explore. The next time you’re planning dinner, whether it’s a casual cookout or a fancy affair, think about breaking the rules a little. Grab that bottle of white or rosé from the fridge and let your taste buds be the judge. After all, the best pairing is the one you enjoy the most. Cheers to keeping it fun and flavorful!