A steak is delicious by itself - but when paired with a good glass of wine? Next-level awesomeness.
With more than 700 wineries, South Australia accounts for almost 80% of all of Australia’s premium wine production. Needless to say, we have some pretty good wines. And a chilled white or robust red with a juicy cut of meat is a top-notch combination.
At AOK, meat and barbecues are our thing. But we like also love closet 'wine w*nkers'. Here’s our guide to wine pairing and meat - what you need to know.
Steak
Nothing goes better with a steak than a full-bodied glass of red wine. You can’t really go wrong, but the general rule is the leaner the red meat, the lighter the red wine should be.
A rich, juicy steak like wagyu rib-eye goes down a treat with a bold, high tannin red wine - think a Shiraz or Cabernet Sauvignon. For steaks with a more delicate flavour and texture, like lamb or an eye fillet, pick a Malbec or Pinot Noir. But anything with a finer tannin will do.
Try the 2017 Wirra Wirra ‘RSW’ McLaren Vale Shiraz with your next steak. It has a deep fruity flavour with a dark chocolate aftertaste - perfect for cutting through the rich umami taste of your meat.
Poultry
It’s a basic rule - white meats go with white wine. Simple. So pair your chicken or turkey dishes with a fresh Sauvignon Blanc or Chardonnay. If you’re doing duck for dinner, try a medium-bodied red wine like Pinot Noir or Cabernet Sauvignon.
But because poultry is so mild compared to other meats, people often marinate it with stronger flavours. So the wine you choose will depend on the flavour of the dish. In this case, it’s just best to pick a wine based on how the meat tastes. Just remember - light flavours go well with whites, while strong, bold flavours pair best with reds. Easy.
Give the 2019 Penfolds Bin 311 Chardonnay a go for your next chicken dinner. It has a subtle lemon and lime flavour with a dry undertone, so it’s mild enough to not overpower your meal.
Pork
Even though pork is technically a white meat, it’s still quite rich. So it pairs pretty well with both red and white wines. Go for gold and try it all - there are no wrong answers here.
If you don’t know where to start, try a medium-bodied or light wine with a fruity flavour and low tannin count.
Crack open a bottle of 2019 Pewsey Vale Prima Eden Valley Riesling for your next pork meal. Its white cherry and lychee aroma will complement the texture of the meat.
Adelaide Outdoor Kitchens now stock outdoor BBQs and wine accessories such as Billy Smoker, BeefEater, and Rhino Equipment. Call Justin on 0437 658 850 to find out how you can get one for your outdoor kitchen.
