Juicy red meats and roasts
Go for full-bodied reds. “A deep and lengthy wine with firm tannins and aromatic nuances, like the Quinta do Vale Meão Douro 2013, is perfect to cut the fatness of the meat,” says International Export Manager Pedro Lobo of wine estate Quinta do Vale Meao. Eric suggests medium- to high-tannin reds such as Cabernet Sauvignon, Nebbiolo and Sagrantino. Juanjo adds, “The fats of red meat will be mopped up by the rich tannins of a good red wine, resulting in pleasant aftertaste.”
Get the Harissa Beef recipe.