Choice of wine depends on the type of meat and the method of cooking. Usually the wine used in preparing a sauce, gravy or stew should be served with the dish.
White meat (veal, rabbit, pork, baby lamb)
Grilled: young, fresh, soft, dry, scented red wines or mature whites (possibly wood aged) with full flavour and bouquet.
Stewed:
dry, medium-bodied, lightly tannic reds with good bouquet.
Red meat
Boiled:
fresh, fragrant, lightly tannic young reds with medium body.
Grilled: mature, fruity red wines with good intensity,
soft texture and good body.
Roast: old vintages of robust red wines
with good structure and complex bouquet and flavour.
Game (venison, hare, and game birds)
Spit-roasted:
mature, dry, full-bodied reds, with lightly tannic flavours and full bouquet..
Stewed:
dry, medium-bodied, lightly tannic reds with good bouquet.
