Pairing wine with braised or slow-cooked meat elevates the dining experience, enhancing flavours and creating harmonious combinations.
The slow-cooking process produces tender, richly flavoured dishes that call for wines to complement their depth and complexity.
Full-bodied red wines like Cabernet Sauvignon, Syrah and Barolo are excellent choices for braised beef dishes, offering robust tannins and rich fruit notes that stand up to the meat’s intensity.
White wine lovers needn’t feel left out – certain full-bodied white wines can also complement slow-cooked dishes beautifully. Chardonnays from Burgundy and dry Rieslings from Germany have enough body and acidity to balance the richness of braised meat.
When pairing wine with braised meat, consider the dish’s flavour profile, acidity and intensity; also consider the sauce and seasonings used as they can influence the ideal wine pairing.
Here are three red wine suggestions:
Cab Sav and braised beef – this is an excellent wine choice with its full-bodied nature and high tannin content, the red pairs perfectly with the rich flavours of slow-cooked beef.
Dark fruit notes and hints of black pepper complement the savoury elements of braised beef – choose a Cabernet Sauvignon with some age or oak aging as this will provide depth and complexity match the robust flavours.
Syrah and dark meat poultry – also known as Shiraz, this wine is great for pairing with braised dark meat poultry with its bold flavours and spicy undertones enhancing the rich taste of slow-cooked chicken or duck.
Black fruit notes and smoky characteristics complement the poultry’s deep flavours developed during slow cooking, while the medium to full body balances the dish without overwhelming it. Look for cooler climate Syrah as it often has a lower alcohol content and higher acidity, which can cut through the richness of braised poultry.
Zinfandel for pork and lamb – a fruity profile and moderate tannins make this wine an excellent match for braised pork and lamb dishes. Its bold flavours stand up to the richness of the meat without dominating the palate.
For pork, choose a medium-bodied Zinfandel with ripe berry flavours to complement the meat’s sweetness and balance fatty elements.
Opt for a fuller-bodied Zinfandel for lamb shank dishes – its higher alcohol content and intense fruit flavours can match the robust taste of slow-cooked lamb.
As for whites, think Chardonnay with braised chicken and pork shoulder as its buttery notes enhance creamy sauces and the acidity cuts through richness.
Riesling’s floral aromatics add complexity to braising liquids, particularly pork and poultry dishes that incorporate apple or stone fruit.
Sauvignon Blanc’s grassy, herbal notes fit well with slow-cooked recipes with chopped herbs. It works well with seafood braises as the citrusy profile complements white fish and shellfish without overpowering them.
