The pulp of the red grapes and white is the same, therefore the key of red wines is in the peel. This is responsible of the colour of the wine, its aromas and, most importantly, the tannins. This substance of the grape makes wines structure and produce us a dryness in the mouth.

And the whites? White wines don’t have tannins because the peel has neutral colour. Therefore, white wines are much more mild-flavoured wines.

In the case of red wines, eating its skin we can taste the bitterness and how dries our palate. Those are the tannins, the key to harmonize a red meat with red wine.

There are different types of wine per its composition and flavour:

Sweet white wines: Riesling, Chenin Blanc, and Sparkling wines.

Acidic white wines: Sauvignon Blanc and champagne.

Bitter red wines: Cabernet Sauvignon, Merlot, Tempranillo and Syrah.

Soft red wines: Malbec and Pinot Noir.

Considering that, we can follow some general rules of pairing. We know that the red meat it’s perfect accompanied with wines of good character (better than with delicate white wine), we must know to choose the optimal range.

For example, Malbec or Cabernet Sauvignon will be good companions for spicy, red and white meats to grill. Grilled veal meat is perfect with Merlot. Grilled birds are awsome with light reds, like Pinot Noir.

Pork has the advantage that it matches perfect with almost any red wine and even some whites and rosés.

Chicken meat is perfect with white wines and red young wines, without tannins, although some more spicy sauces will require aromatic and fruity wines.

Duck meat is more fat, requires good structure, such as Syrah or Cabernet Sauvignon wines. The hunting meat usually matches with wines of medium or large structure, depending if it’s partridge or Pheasant.

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