Red meat dishes

Duck Breast: the strong flavour of the meat and the fatty texture of the duck breast (smooths out the tannins in the wine and requires good acidity) go well with wines with character, such as; Saint-Emilion of a Vaqueyras.

Lamb: this strong flavoured meat goes well with an aromatic, spicy, round style wine with well-integrated tannins such as a Chateauneuf-du-Pape or a Ribera del Duero. If cooked in its juices, you will require a more powerful style wine with acidity to balance out the flavours of the juice:  Syrah, wine from Southern Rhone, Brunello di Montalcino or Amarone.

Beef: slight bitter notes from grilling require a round wine, which has structure and tannins: A mature Bordeaux, Saint-Emilion or Pomerol.  If served in its juices you should match it with a well-structured wine such as a very good Chianti Classico.  If served in a sauce, the wine should be structured with firm tannins such as a Barolo or a Barbaresco.

Pork: pork has subtle flavours and is difficult to match with tannic wines; Opt for a wine that is full-bodiedwithout high tannins, like a Cote de Beaune.