La Mascota, a winery of signature wines
31 August, 2021
La Mascota Vineyards is the fruit of a dream and the tireless work of winemaker Rodolfo Sadler. Learn about the history of this signature winery.
Do you want to combine your meat dishes with a good bottle of wine? Here is a guide to the best pairings to make your meals a pleasure for your senses.
Surely you have ever heard that red meats are best enjoyed with red wine and white meats with white wine. Beyond this basic rule, the best pairings take into account other issues.
The type of meat, the method of preparation, and even the sauces that are part of the dishes are elements that influence the choice of wine to accompany the meals.
Here is a guide to the best wine pairings to turn your meals into experiences full of flavor.
When selecting the type of wine to accompany beef, the key is to take into account the fat content of the cuts. If the pieces are lean, such as loin or rump, it is best to opt for bottles with fewer tannins and fruity flavors, such as Malbec.
If, on the other hand, the menu includes fattier cuts, such as chorizo steak or entraña, it is recommended to choose wines aged in wood, with more body and tannins, as they reduce the sensation of fat on the palate. In this case, cabernet sauvignon, Tannat or bonarda varieties will be the best options.
On the other hand, in terms of the way of cooking, when beef is cooked on the grill, pairings with merlot or cabernet sauvignon are recommended, while, if it is baked, it is preferable to select varietals such as syrah or malbec.
Chicken and turkey go very well with fresh and aromatic wines, such as chardonnay, and with rosé varietals. If the preparation includes rice or very spicy sauces, it is recommended to opt for young red wines of medium intensity, such as pinot noir. If white wines are preferred, it is best to select bottles with a complex and unctuous structure.
Fish dishes offer different types of pairings, depending not only on the type of cooking they have but also on the type of fish from which they have been extracted, since the flavor and texture will not be the same in sea fish as in a lake or river fish.
In the case of foods where lemon or vinegar predominates, such as escabeche or ceviche, the best option will be bottles of aromatic dry varieties, with marked acidity and flavor, such as viognier or pinot blanc.
This type of meat is very versatile when it comes to pairing since it combines with different varieties of red, rosé, and white wines.
The secret is to consider the cooking method and the sauce that predominates in the preparation. If it is a dish with high-fat content, it is best to opt for red or white wines with body and aged in the wood.
On the other hand, if the fruit was used in the dish, it is best to opt for bottles with sweeter tannins, such as Malbec, Syrah, or Carmenere.
Although there are numerous varieties with different types of preparations and seasonings, in general, sausages and sausages pair well with young, lightly structured reds, such as pinot noir or merlot.
The flavors of these meats are intense, so they pair perfectly with wines that have been stored in barrels and have attained spicy and woody notes. Syrah and cabernet sauvignon are the best choices.
At Vinscent you will find different types of bottles so you can enjoy the best pairings when tasting your favorite meat dishes. Browse our store and find your best experiences!
Content originally produced by Sabio Marketing for Vinscent
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