Wine with Meat – Which Wine Pairs with Which Dish?
Whether it’s a juicy beef fillet, tender chicken, or a flavorful leg of lamb – a meat dish is best enjoyed with the right wine. But which wine goes with which type of meat? With such a wide selection, choosing can feel overwhelming. Here you’ll find a simple, practical guide to help you pick the perfect glass for your next meal – without complicated rules, but with plenty of flavor.
Basic Principle: Intensity on the Plate – Character in the Glass
The richer and more intense the dish, the more confident the wine can be. And the other way around: delicate meats or light poultry are better paired with elegant, subtle wines rather than heavy reds. The key is balance – flavors should complement each other, not overpower one another.
Wine with Beef – Bold Is Welcome
- Beef steak, roast, or fillet
Ideal: Bold red wines – such as Cabernet Sauvignon, Merlot, or Syrah
Why: The structure of beef can handle intense, tannin-rich wines - Braised beef (e.g. goulash)
Ideal: Tempranillo, Primitivo, or Bordeaux
Why: Deep, complex aromas pair beautifully with slow-cooked dishes
Wine with Pork – Versatile and Easy to Pair
- Roast pork or cured pork (Kassler)
Ideal: Pinot Noir (Spätburgunder), Trollinger
Why: Mild red wines with low tannins support the flavor without dominating - Schnitzel, pork fillet, or pan-fried cuts
Ideal: Full-bodied white wines – such as Pinot Gris or Chardonnay
Why: Fat and breading benefit from freshness combined with some structure
Wine with Poultry – Light and Elegant
- Chicken, turkey, duck
Ideal: White wine or light red wine – such as dry Riesling, Silvaner, or Pinot Noir
Why: White meat calls for finesse rather than power - Duck with fruity sauce
Ideal: Off-dry Pinot Noir or a fruity red wine
Why: The fruitiness of the wine complements the sauce beautifully
Wine with Lamb – Character Desired
- Lamb chops or leg of lamb
Ideal: Shiraz, Rioja, or Chianti
Why: The distinctive, slightly spicy flavor of lamb loves complex, deep red wines
Can White Wine Also Be Paired with Meat?
Absolutely. Especially with pork and poultry, fuller-bodied white wines work wonderfully. A well-structured Chardonnay, a mature Riesling, or a Viognier can be an excellent choice for lighter meats. White wine isn’t a substitute – in many cases, it’s actually the better option.
The Best Way: Taste It Yourself
Tastes differ – and sometimes a wine surprises you, pairing beautifully with a dish you’d never have expected. That’s why wine tastings are so valuable: you can try different styles, compare them, and discover what truly works for you – without labels, but with real enjoyment.
Wine Tasting at Haus der Manufakturen Cologne
At the wine tasting at Haus der Manufakturen Cologne, you can do exactly that: discover wines, compare styles, and with every sip gain a better feel for which wines pair best with which dishes. You might even find your new favorite wine for your next meat course – without complicated rules, but with lots of joy in tasting.
Conclusion: Wine with Meat – Taste Is What Matters
Bold red wine with beef, elegant white wine with chicken, fruity rosé with pork – there are great recommendations, but no strict laws.
What matters most is that you enjoy the pairing and that the wine complements the dish. And if you’re curious, discover new combinations at a tasting where enjoyment takes center stage.
