Best drinks to pair meat

Throughout this text we are going to learn what pairing is, and then, what are the best drinks that we have within our reach to correctly accompany the dishes on the menu. It should be noted that if we do not like wine. beer, spirits, cider, or fruit teas, we better switch to another item, because here we will whet appetites and combine dishes with drinks of all kinds.

What is pairing?

In a few words, pairing is a culinary practice that consists of pairing a meal with a drink , it is a deeply rooted custom in upper-class society, but everyone can do it without problems. Basically it is to combine an aromatic liquid with a suitable flavor with a solid to reinforce the flavor of the latter.

Normally it is made with meat and fish or shellfish, but there are those who extend the pairing to dessert and even start with starters. Almost all pairings are made with alcoholic beverages such as wines, ciders or liqueurs, but today we will discover that we can do it even with fruit juice or tea.

In luxury restaurants or high-class events, they often change the drink as we order dishes from the menu. Here the pairing is done automatically, although we can make changes or ask for recommendations.

main drinks

From now on we enter the interesting part, and that is that we are going to know the best drinks to accompany the dishes that we are ordering, mainly if they are meat. There are options with and without alcohol, and there are options for all kinds of events and celebrations, from white wine to spirits like whiskey.

white and red wine

They are the most classic and common options for both lunch and dinner. If they are soft and fruity white wines, sometimes they can even be taken at a Bruch or some event that we have mid-morning and where we are snacking on something.

Red wine is perfect for baked or grilled meats, stews and roasts , as well as meats such as suckling lamb, duck or even salmon and smoked fish. White wine goes best with semi-raw fish, poultry or chicken, fish in general and seafood.

These combinations fit regardless of whether it is a lunch or a week. The wine helps to increase and enhance the flavors of the food, although with some dishes, or in some palates, the sweetness, body and acidity of the mixture can be lost.

Beer

Ice-cold beer is perfect for high-fat meats like beef , as well as pork, and even chicken. The meat fits perfectly with this drink, especially if it is at its point, since, if the meat is very old, it will not combine even with water.

A mixture of flavors is achieved that remain on the palate and accompany us throughout the meal. In addition, this mixture or way of pairing meat is one of the most traditional, our ancestors already did it, for centuries. It usually reminds us of a greasy, very dirty meal (which stains a lot) and is very charged with emotion, so it is perfect for gatherings with friends.

spirits

There are those who accompany their meals with spirits such as cocktails or even simple drinks without mixing such as whiskey. These types of combinations fit with the highest quality meats, that is, lean cuts. We can choose between Norwegian salmon, lobster, fresh tuna, venison, goose, pheasant, pork, veal, blue cheese sauces or fruity sauces and even chocolate or red fruit desserts.

Plain liqueurs are usually a good accompaniment for special dinners or big lunches where we want to mix food and dessert. If we are not used to drinking alcohol and eat something low in fat or not very strong, we could feel “tips”, so we do not recommend this pairing mixture if we are with co-workers.

Cider

Here the fish wins, but also the well-cooked chicken with intense sauces, the pork is another key option always at its exact point so that it is not made with all the flavor and the turkey that is perfect for light dinners. The best fish are trout, baked sea bass , monkfish, hake, salmon, among others. All must be at their point and served with vegetable sauce or fruity or citrus sauces.

Let us remember that cider is a low-alcohol drink, which arises from the fermentation of natural apples. It is very typical in Asturias, a region in the north of Spain, and that little by little has been expanding throughout the peninsula and even abroad.

Champagne

Seafood and fish dishes go very well with champagne, especially those that go in sauces or in the form of mousse, although they also pair well with raw fish and shellfish. We can take this delicious drink with sausages; lean cut white meats; nuts, pâtés and foie gras; soups, consommés and vegetable, seafood and meat creams; smoked meats ; cheeses and sweet desserts, etc.

Always in small sips, which is something more elegant, since it is usually a drink for celebrations. It combines well for special dinners, although we can also combine both elements in a gala lunch.

teas and infusions

Green tea goes perfectly with sushi, fish, vegetables and poultry. For its part, red tea helps reduce fat, so we can combine it with grilled meats or fried foods . Black tea is a very good pairing for strongly flavored smoked meats and seafood. White tea is very rare, but on this occasion it is a very good option for salads and white fish.

This type of tea can be used interchangeably at dinner and lunch, but be very careful because green tea and black tea help to be awake, energetic and full of vitality, so we could suffer from insomnia that day.