For red meat, typically you recommend a red wine. Ask if they like "heavier" or "lighter" bodied wines. If they say "light" then lean toward pinot noir, beaujolais, maybe merlot. If they say "heavy" then go with cabernet sauvignon or zinfandel if it's available.
If they really prefer a white wine, in a pinch you can suggest a heavier, more oaky or buttery chardonnay with red meats. It's not my personal preference, but typically even a steak won't eat up a heavier chardonnay too bad. Some folks just prefer white wine and will drink it with anything.
If, by some chance, the red meat is a part of a spicy dish... like a szechuan beef, curry or Mexican food, a good pairing for a white would be a Gerwurtraminer or Riesling. This is sort of an oddball case where, because you want to cut the heat of the spicy foods, a spicy/slightly off-dry white wine will pair nicely.
If you mean steak, it depends on how it's cooked and what the sauce/sides are. The very general rule is red wine with red meat. Ultimately, the wine has to compliment the food, can't overpower the flavors and can't be overwhelmed by the spices or sauces. Spicy asian food, even beef, gets paired with sweeter whites to offset that bite. A red would just clash or get buried by the sauce.
The most important thing is that the customer have a type of wine that he/she enjoys, white or red. Then the body of the wine comes into play. There are so many variables. You need more info about what your customer likes.
Depends on the meat..Lamb Beaujolais, Beef, depending on how it`s prepared, anything from a light Rose to full bodied Barolo, Venison, Shiraz or Shiraz Cab. from Australia or Chile, Veal.Merlot, Pheasant, Sauternes/Barsac
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Red Meat - usually red wine
White meat - red or white
Seafood - white
For the red meat it kind of depends on personal preference, most people would like red, but some enjoys it with a strong flavoured dry white.
For red meat, typically you recommend a red wine. Ask if they like "heavier" or "lighter" bodied wines. If they say "light" then lean toward pinot noir, beaujolais, maybe merlot. If they say "heavy" then go with cabernet sauvignon or zinfandel if it's available.
If they really prefer a white wine, in a pinch you can suggest a heavier, more oaky or buttery chardonnay with red meats. It's not my personal preference, but typically even a steak won't eat up a heavier chardonnay too bad. Some folks just prefer white wine and will drink it with anything.
If, by some chance, the red meat is a part of a spicy dish... like a szechuan beef, curry or Mexican food, a good pairing for a white would be a Gerwurtraminer or Riesling. This is sort of an oddball case where, because you want to cut the heat of the spicy foods, a spicy/slightly off-dry white wine will pair nicely.
What kind of red meat?
If you mean steak, it depends on how it's cooked and what the sauce/sides are. The very general rule is red wine with red meat. Ultimately, the wine has to compliment the food, can't overpower the flavors and can't be overwhelmed by the spices or sauces. Spicy asian food, even beef, gets paired with sweeter whites to offset that bite. A red would just clash or get buried by the sauce.
You can't just go red meat = red wine.
Depends on the type of meat being served and the persons palate.
Usually a red wine is recommended to be served with red meat.
Generally the rule has been to serve red wine with red meat, white wine with poultry and fish. There are exceptions of course.
Now a days though the rule is less strict. many people have a preference to one over the other, or a certain type. Serve what tastes good.
Try to stick with serving sweet wines with deserts and dry ones with the meal, but aside from that, go wild.
The most important thing is that the customer have a type of wine that he/she enjoys, white or red. Then the body of the wine comes into play. There are so many variables. You need more info about what your customer likes.
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Red wine traditionally goes with red meat.
Depends on the meat..Lamb Beaujolais, Beef, depending on how it`s prepared, anything from a light Rose to full bodied Barolo, Venison, Shiraz or Shiraz Cab. from Australia or Chile, Veal.Merlot, Pheasant, Sauternes/Barsac
red
Red, white and blue ribbon of course.