Perfect Pairing: Which Wine to Choose with Each Type of Meat
The art of wine pairing with meat
When it comes to gourmet dining, wine pairing is more than just eating and drinking. Choosing the right wine for meat not only enhances the flavors of the dish, but also balances the palate and transforms the meal into an unforgettable experience.
At Grupo La Brasa, we believe that every cut of meat deserves the perfect match. Here are our recommendations to make the most of our specialties.
1. Red meats and full-bodied wines
For intense cuts such as dry-aged ribeye, entrecôte or beef tenderloin, the best choice is a full-bodied red wine.
Recommendation: Ribera del Duero or Rioja Reserva.
Why it works: their tannins balance the juiciness and enhance the smoky flavors of grilled meat.
2. White meats and lighter wines
Grilled chicken or rabbit pairs beautifully with lightly aged white wines or young reds.
Recommendation: Albariño, Verdejo or a young Pinot Noir.
Why it works: their freshness and acidity contrast with the delicacy of white meats.
3. Lamb and aromatic wines
With its distinctive flavor, lamb finds the perfect partner in aromatic and spicy red wines.
Recommendation: Syrah or Garnacha.
Why it works: they enhance the intense notes of lamb without overpowering it.
4. Pork and versatile wines
Pork is a versatile meat that works well with young reds or full-bodied whites.
Recommendation: a young Tempranillo or a barrel-aged Chardonnay.
Why it works: they adapt to both lean and fatty cuts of pork.
The Grupo La Brasa experience
At our restaurants, you’ll find not only the finest cuts of meat, but also a carefully curated wine list to help you discover the perfect wine pairing with meat.
👉 Come and enjoy it at:
La Brasa (specialty in grilled meats)
Mamut (contemporary steakhouse)
Salitre (seafood and grilled meats by the sea)
Taberna Tío Martín (traditional Spanish cuisine with unique pairings)
Because choosing the right wine can turn a meal into an unforgettable experience.
