A tender, perfectly seared piece of meat can be elevated with the perfect wine. Not all wines go with all meats, but if you know which ones to pair with your entrée, you can draw out the flavors to enhance your entire meal. Not a wine aficionado? Just follow these simple guidelines to create an unforgettable meal. 

3 Meats & Complementary Wine Recommendations

1. Chicken

Chicken can easily be paired with white or red depending on how it’s seasoned and what sauces accompany it. Chicken in creamy sauces like alfredo, chicken Cesar salads, and mild curries pair well with lightly oaked wines such as Chardonnay and Sauvignon Blanc. For chicken prepared with bold seasonings that offer a garlicky or spicy flavor, choose an aromatic white such as a medium dry Riesling or Pinot Gris.

Medium reds go better with chicken in tomato-based sauces, whereas barbecue sauces should be paired with full-bodied reds with a touch of sweetness such as Shiraz or Zinfandel. 

2. Beef 

Leaner cuts of beef, such as sirloin tip side steak and eye of round go well with light to medium-bodied reds. Opt for a glass of Pinot Noir, Carménère, or Sangiovese to match the intensity of leaner cuts without overtaking them and dominating the palate.

For fattier cuts of meat, such as filet mignon, porterhouse, and New York strip, a bolder, full-bodied red that boasts more tannins, such as Merlot, Cabernet, or Malbec, is ideal. Tannins are naturally occurring compounds in grape skins, stems, and seeds. They help take away the taste of lingering fats from meats, serving as a palate cleanser. 

3. Lamb

Thicker cuts pair well with Cabernet Sauvignon, Shiraz, and Rioja. A bolder red such as Chianti can cut through the garlic, tomatoes, and other seasonings of stewed lamb. The tannins balance the richness of dishes like casseroles, ragout, and slow-cooked shanks. 

Despite the long-held belief that red meat must be paired with red wine, lamb is the exception. White wines match the weight and texture of smaller cuts in curry or shepherd’s pie. Avoid acidic whites like Reislings, Pinot Grigio, and Vermentino, and opt for Chardonnay or Pinot Noir instead.

For exquisite meat and wine pairings, PARIS.HAWAII in Honolulu is the place to go. The restaurant combines French techniques with the freshest locally sourced ingredients to bring something new and exciting to the table. Visit their website to view their regular and tasting menu. Call (808) 212-9282 between 3 p.m. and 11 p.m. Tuesday through Sunday or visit their Resy page to book a reservation.