Red wine red meat: what's the connection? Is it valid wine wisdom, or is it all just hot air and meatloaf?
Well, I think the red wine red meat connection is actually fairly convincing...
Let's check out some details below:
To start wine pairing wisdom seems to agree:
Red wines are almost always heavier in body and more explosive in taste than their white wine counterparts.
That's because red wine is produced with significantly more contact with grape skins, loading it with higher antioxident density than almost all white wines, such as polyphenols and the red wine health super star resveratrol, as well as a higher tannic value and alcohol level.
(But contrary to what most people believe, sulfites are higher in white wines than in reds...)
And when it comes to pairing wine with food - the biggest factor to consider, beyond all else, is if the wine will be overpowered by the food, or vice versa.
A hearty, muscular red wine would easily drown out the flavors of a delicate dish like tilapia, or steamed vegetables.
Conversely, a filet mignon or beef stew would probably wipe out your tastebuds to enjoy a crisp Pinot Grigio.
So what's the #1 best tip for easy wine pairing with your eyes closed?
Simple: pair heavy foods with heavy & high alcohol wines!
Think about it: when we imagine red meat we usually think of a heavy meal, right?
Red meat is NOT something you eat first thing in the morning, before a swimming competition, your big corporate interview, or as a 4AM snack in the fridge...
That's because red meat, while delicious, is a protein-dense food that takes our digestive system many, many long hours to properly break down and digest.
Without this proper digestion, red meat, like all other types of meat, can become sources of digestive failure, pain, and health risk just laying in the gut.
But red wine is here to elegantly smooth that all out for us - by not only enhancing our meals with its delectable aromas, flavors, and alcohol, but assisting in our proper digestion as well...
...ESPECIALLY when the help is most needed...with red meat!
Plus, scientists have recently discovered that consuming red wine during a meat-heavy meal can help prevent cholesterol build up from the meal!
Many compounds in meat are found to increase bad cholesterol in your blood steam, which could damage blood vessels and thus increase one's risk of heart disease.
But when these same meats are paired with red wine, the polyphenols (antioxidants) of the red wine inhibited the bad-cholesterol-forming compounds from be assimilated in the intestines, and reduced the amount that eventually reached the blood stream.
It seems that the age-old pairing of red wine red meat actually is on to something much bigger than wine lovers originally guessed. It's not just a matter of taste and pleasure in your food and wine, it's a matter of healthy drinking and healthy eating!
Click here for the UK Telegraph's article on the subject.
Melina (that's me) is the creator & catalyst behind this website, and answers wine questions through research, ongoing conversation with Sergio, and personal experience living and working at Hopewell Valley Vineyards.
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