The science of marriage where the flavor of red meat meets the bitterness of wine
The reason why meat dishes and red wine go well together is that the proteins and fats in the meat soften the astringent components (tannins) contained in the wine, and at the same time, the acidity of the wine has a synergistic effect that cleanses the greasiness in your mouth.
In particular, the correct wine to pair with roast beef, which has been cooked moist and well-cooked, will vary greatly depending on the type of sauce and the amount of marbling (fat) in the meat.
[By source] Optimal pairing quick reference table
This is how to choose a wine that goes well with the sauce, which is the deciding factor in the taste of roast beef.
| Types of sauce | Characteristics of taste | Recommended grape varieties/wines | Reasons for pairing |
|---|---|---|---|
| Gravy & Red Wine Sauce | The richness of the meat juice, the depth of fond de veau | Cabernet Sauvignon/Bordeaux | The richness of the sauce and the firm tannins of the wine are in harmony |
| Japanese-style onion/ponzu sauce | Sweetness of onions, sharp acidity of citrus | Pinot Noir/Muscat Bailey A | Delicate fruit flavor and gentle acidity bring out the flavor of Japanese-style stock |
| Wasabi soy sauce/horseradish | Spicy and refreshing taste | Shiraz (Shiraz) | The black pepper-like spiciness and condiments of wine resonate |
| Balsamic sauce | Aged sweet and sour and richness | Sangiovese (Chianti) | The pleasant acidity characteristic of Italian wine is perfectly synchronized with the acidity of balsamic |
Meat parts: lean (thigh) vs marbled (sirloin)
- Beef thigh/rump meat (mainly lean meat): The meat itself has less fat and has a strong iron content and flavor, so if you pair it with a heavy wine that is too astringent, the meat will be overpowered. Pinot Noir from Burgundy, which has elegant acidity and smooth tannins, and reds from cool regions such as New Zealand are the best matches.
- Sirloin rib roast (fatty part): Juicy, marbled meat requires a full-bodied wine that absorbs the fat in your mouth. Choose one with strong tannins and fruit, such as Bordeaux’s Médoc region or California’s Cabernet Sauvignon.
Tips for serving to enjoy deliciously
Roast beef is often served cold or at room temperature, so wine should be served at an appropriate temperature, around 16-18℃, without being too cold. If the temperature is too low, the fat from the meat will remain on your tongue and the mariage will lose its integrity.