From Grau Online your store of wines and spirits we want to discuss the most essential points to choose the best wine for a meal.
When choosing which wine is suitable to accompany each meal, the options are usually chosen for white wine for fish and seafood (although the sparkling wine here also plays its role) and red wine for meat (depending on the meat, one rosé). However, as connoisseurs and wine lovers, it must be taken into account that each meal (just like each wine) has a specific identity that requires one or the other complement. You should follow certain tips to choose a wine: such as temperature, acclimation time, how to keep it in proper refreshment if it requires it or the perfect maturation time of a bottle, to taste as it deserves a dish or a recipe in particular should be ensured, because the whole set is in harmony to be able to obtain the maximum enjoyment of each of the pleasures.
With this purpose and encouraging all wine lovers to take time for the decision, the first thing is to have a good catalog for any of the possibilities: a good option to understand and know in depth the assortment with which it is counted is to research an online wine store.
Before you buy wine online
First, the type of meat to be tasted. There are many nuances between the different pieces, so many that it has nothing to do (of course) the pork with the veal or the bush meat. Therefore, first of all, the taste and bouquet of our wine must accompany the character of the meat in question. Therefore, before buying wine online thinking that any red wine is good, you have to take into account some premises.
Secondly, it is important to look at or contemplate how the meat in question will be cooked. From Carpaccio to roast, passing through an undercooked like that of a steak tartar, all factors are important when deciding one option or another.
Pork: For the pork in general, the Pinot Noir is presented as a very wise choice. Light in body, but with an acidity that gives it a touch of character and softness, serving it between 13º and 16º makes it, surely, right. The “Ardhuy Bourgogne”, “Gramona Pinot Noir”, “Bassus” or “Castillo Monjardín” is excellent choices. Perhaps because of its ecological character, “Espelt Solivent” with its three varieties is the best option, since it will bring a new touch of freshness, naturalness and originality to the food. It is also an excellent choice for grilled meats.
- Veal Meat: Of all the options, special emphasis should be placed on the “Bosque de Matasnos” wine. With a more than remarkable (and deserved) 94 score in the Peñín Guide, the vintage of 2012 is shown as a real portent in suggesting nuances and experiences. It is a red wine breeding with unmistakable nuances that will make it among the favorites of those who like to appreciate a wine with personality.
For example, a Carpaccio is best accompanied with Merlot grape: “Abadal 5” is perhaps the most recommended option for quality-price, although wines like “Aia Negre” or “Raimat Merlot” are highly recommended.
For the case of the veal, the Merlot grape also accompanies the grilled meats.
For roasts in general, the best is Cabernet Sauvignon, since it accompanies with its excellence the concentrate of any meat after its baking. For example, the “Rigau Ros Gran Reserva Cabernet Saugvinon”, “Habla nº 13” or the “Catena Alta” are a sure hit.
For a juicy preparation and almost intact in the essence of the meat, it is better a rosé wine that helps the dish to maintain as much as possible its identity. The rosé wine, in this sense, offers the guarantee of accompanying without interfering in the taste of a meat as exquisite as the one served with steak tartar. In the case of Carpaccio, the meat is so fine that, in fact, it requires an accompaniment in the mouth much more full that helps to enhance its character along with that which gives a strong wine. This is the case of steak tartar, its fineness consists precisely in the “sobriety”, in the touch and sweet taste of the meat that does not require altering it too much with the broth that accompanies it.
If for the case of the calf we have a soft preparation (stew, thin fillet and accompanied with vegetables without many sauces) a good option is also a white wine of half body like the Chardonnay. “Espelt Chardonnay”, “Castillo de Molina” or the “Augustus Chardonnay” are excellent options.
- Chicken: It goes well with young and preferably white wines.
- Turkey: for the turkey we recommend a white “Abadal” from Picapoll grape.
- Lamb: In many cases the taste of this animal depends on its age. From a softer flavor when it is young to a much more intense flavor when it is adult, the question of his age is an essential aspect in the choice of what came with him. For a young specimen, the Shiraz grape is shown as an optimal choice. “Enate Shyraz” or “Marqués de Griñón Syrah” are safe options. On the contrary, if the specimen is more adult, a wine of the grape Cabernet Sauvignon: “Mas la Plana” or a “Frontera Cabernet“.
- Duck: for a meat more forceful among birds, as is the duck, a wine with character for example Cabernet Sauvignon grape is a perfect choice. In this case it is recommended again the “Catena Alta” to combine well with a fatty meat like the one of this bird.
These premises can be of help in selecting the best wines and spirits online to accompany a good dish.
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