Cabernet Sauvignon, Syrah or Malbec
Tannins meet protein and fat while fruit stands up to char.
Adapt the match to the dish
Match wine weight to cooking and sauce; a lean grilled cut tolerates less tannin than a rich dish.
When the recipe changes
Grilled steak, stew and sweet sauce differ. Very sweet sauce can make dry red seem harsh; reduce recipe sweetness or try another style.
Wines to compare
Cabernet Sauvignon — Structure, blackcurrant and ageing potential. Compare a young Cabernet with a mature one: tannins soften while fruit aromas can evolve.
Syrah / Shiraz — Dark fruit, pepper and generous expression. Look for pepper and dark fruit, then compare a cooler expression with a riper one: climate and ripeness change the balance.
Malbec — Deep colour, plum and a plush texture. Deep colour does not always mean harsh tannins: check freshness and texture, especially across sites of different altitude.
Tannat — A structured grape associated with Madiran and Saint-Mont reds. Compare a young Madiran and one ready to drink, checking each blend.
Mourvèdre — A warm-climate grape bringing structure and dark fruit to blends. Compare a young blend and a more mature bottle with a slow-cooked dish.
The tip. For lean meat, prefer a less tannic red.
