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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.
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