Food pairings

Filter

Price

to


Colour


Body


Tannin


Acidity


Other characteristics


Red Meat

When pairing wines with red meats it’s important to think about the cut of meat. Medium bodied red wines with good acidity are a perfect match for a leaner cut, for example top sirloin and Sangiovese. Full bodied wines with astringent tannin like Sagrantino or Barolo work well with fatty cuts such as ribeye.

Filter

Price

to


Colour


Body


Tannin


Acidity


Other characteristics