Meat
Steak and Grilled Meats
With steak or grilled meats, you can go for a more structured red, especially when the meat is well-charred, well-marbled or served with a robust sauce.
The pairing
Why it
works.
The fat in the meat and the flavours developed by cooking allow more structured reds to find their place. Cabernet Sauvignon, Syrah, Garnacha or Tempranillo provide enough substance to accompany the dish without being overshadowed by it.
But not all grilled dishes call for the most powerful wine in the cellar. A lean cut or something simply seasoned can work very well with a medium-bodied red. A rib steak, cooking on the barbecue or a rich sauce allow you to lean toward something more generous.
In practice
Pay as much attention to the cooking and the sauce as to the meat. The more char, fat or sauce there is, the more body and structure your wine can have.
In the glass
What to
look for.
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
We don’t have an alcohol-free bottle to recommend with this dish yet. Our selection is growing.
What to avoid
Don't automatically choose the most powerful red possible. With lean, lightly seasoned meat, it can completely overwhelm the meal.
When serving
Serve reds around 16 to 18 °C. A young, structured wine can also benefit from a few minutes in a decanter before the meal.