It’s officially red wine and braai season. If you’ve ever stopped by our tasting room, you’ve likely experienced the diversity of pairings possible with a Lomond Shiraz and the various meats found on our platters.

Why does red meat work so well with the spicy red wine? Let’s discuss the characteristics of both to understand.

We believe cool-climate Shiraz from the Cape Agulhas region has endless potential.

The slow-ripening of the grapes due to the low temps allows for proper phenolic development as sugars in the grapes rise slowly. This results in a soft, elegant wine; bursting with fruit and notes of white pepper, with a higher natural acidity.

Tannin, white pepper flavors, acidity, and dark fruit aromas are the pillars that hold up a cool-climate Shiraz.

On the red meat side, the key factors at play are protein, fat, and often some kind of flavoring such as smokiness due to the braai, spice on the meat, and/or sauces.

Tannin in the wine binds to the proteins in the meat. The result is a lifting of the umami in the meat and a release of more flavors in both the wine and the meat. This binding can also make the wine more smooth and approachable.

Further, tannin and acidity in the wine will rinse the pallet of the fats from red meat, allowing for each bite to be experienced fully.

The fat in red meat also ‘coats’ the acidity of red wines, giving it a more subtle effect and lifting up the more elegant aspects of the wine like the fruity characteristics.

And finally, that trademark white pepper note that comes through on Cape Agulhas Shiraz can transform certain meats. In our experience, lean and more ‘gamey’ meats like that of venison are best to experience this. The wine and the meat soften each other while bringing out flavors one just doesn’t find within either by itself.

If you’d like to hear more about the magic of Shiraz and red meat, tune into our Instagram Thursday, 17 June at 4pm to watch winemaker Hannes Meyer and Richard Bosman of Bosman Quality Cured Meats go Live to discuss their favorite pairings. >>>>> @Lomondwine

Leave a Reply

Your email address will not be published. Required fields are marked *