Grill the meat. The dripping meat juices and the fragrant smell of burning. What better entertainment could there be? And, with delicious meat, a delicious red wine is a must. It is often lumped together as red for meat,'' but the correct’’ answer differs depending on the part and type of meat. To make your weekend meat festival the best it can be, we will introduce wine matching specifically for meat. Are you ready?

1. Lean steak (beef) × Cabernet Sauvignon The classic beefsteak comes with classic grapes. The firm astringency (tannins) of Cabernet Sauvignon quickly cuts through the rich flavor and fat of the meat as you chew, inviting you to the next bite.

2. Braised pork/roast pork x grenache Grenache, which has a rich jam-like fruit flavor, is the best choice for pork, which has a slightly sweet fat. It goes particularly well with Japanese-style pork dishes seasoned with soy sauce and mirin.

3. Genghis Khan Lamb Chop x Syrah Lamb meat with a unique wild taste. For this, choose Syrah, which has aromas of black pepper and spices. The wine itself acts as a spicy sauce, enhancing the flavor of the lamb meat.

4. Yakitori (sauce) × Muscat Bailey A If you want to pair it with yakitori with sweet and spicy sauce, try Muscat Bailey A, a variety unique to Japan. The sweet scent of cotton candy and strawberries miraculously matches the burnt flavor of the savory sauce. The trick is to drink it chilled.

5. Hamburger × Merlot For plump and tender minced meat dishes, use Merlot, which has a round and mellow texture. It’s not as bitter as Cabernet, and the sweetness of the fruit gently wraps around the flavors of the tomato base and demi-glace sauce.

Once you have decided on today’s main meat, all you have to do is choose the wine according to this rule. Fill your stomach and soul with the best meat and wine!