Red Meat

Cabernet Sauvignon, Shiraz, Merlot, Cabernet Franc and Malbec are all great choices to pair with red meat, but diving a little deeper can get you that perfect combo. For more delicate steaks, served raw and without ageing, choose a red with some age and watch its finely detailed complexities shine. For more robust, aged and fatty meat, go for something bold and young that can match the depth of flavour from the meat, whilst being able to cut through richness with acidity. For gamey red meats, go for a red with a bit of natural earthiness like Rhone reds, Mataro, Nebbiolo or Tempranillo.