Beef and venison
What wines pair well with beef and venison?
When choosing a red wine to pair with red meat, the general rule is to consider the leanness of the meat and the side dishes and sauces. A full-bodied wine such as a Barolo or Napa Valley Cabernet Sauvignon, Merlot, or Meritage blend is a good choice for a prime rib, while a leaner cut of beef like a fillet steak might be better paired with a medium-weight wine like a Pinot Noir or a Mencia from Bierzo. Beef Wellington, with its paté filling, pairs well with a robust Pinot Noir such as a Nuits-Saint-George or a Pommard. For beef stews, braised dishes, and casseroles, choose a wine that is similar to the one used in the recipe. Asian and Asian-influenced beef dishes may require different considerations, such as the sauce or accompaniments. The characteristics of venison, including whether it is wild or farmed and the cooking method, can also affect the choice of wine. Soft tannins and juicy fruit in a wine can complement the smoky earthiness of venison. Some top choices for pairing with red meat include a Saint-Emilion Grand Cru from Bordeaux, France, a Brunello di Montalcino from Tuscany, Italy, and a Pinot Noir from the Russian River Valley in the USA.