Depending on how red meat is cooked, it’s possible to choose a younger wine or an older one. The more complex the preparation of the meat, the more structured the wine must be.

For example, raw or lightly cooked meat such as tartare or rare meat should be paired with a young wine. It does not necessarily have to be a red wine: raw meat can also be paired well with white wines.

In the case of boiled or very cooked meat such as braised meat, a good choice would be an aged red wine like our Amarone della Valpolicella.

For dishes that require a long cooking, the best recommendation is a mature red wine, with an intense bouquet rich in red fruit notes, high in alcohol and and in tannins.

As always, when the fat component of a dish is dominant, it’s necessary to have a wine with more tannins and structure.