Red Wine Pairings

Below are a list of wines that pair wonderfully with casseroles and savory meat stews.

These wines are chosen for their ability to complement the deep, savory flavors of casseroles and stews, offering a balance between acidity, tannins, and richness that enhances the overall dining experience.

French Red Wines

Côtes du Rhône South (GSM Blend)

Medium-bodied, with spicy and earthy notes, ideal for beef or lamb stews.

Merlot

Soft tannins and plummy flavors, excellent with meat casseroles and stews.

Bordeaux Right Bank (Merlot Blend)

Elegant, with red fruit and earthy notes, ideal for beef stew or cassoulet.

Grenache (Garnacha)

Juicy and spicy, great with hearty meat stews like lamb tagine.

Carménère

Smoky and earthy, pairs well with rich, savory stews.

Pinot Noir

Light-bodied, with earthy and red fruit notes, perfect for coq au vin or mushroom-based casseroles.

Châteauneuf-du-Pape

Complex with earthy and spicy notes, perfect for lamb stew or cassoulet.

Cabernet Franc

Herbal and earthy, great with beef stews or lamb casseroles.

Italian Red Wines

Chianti Classico (Sangiovese)

Bright acidity and cherry flavors, perfect for tomato-based casseroles and stews.

Barbera

High acidity with red fruit flavors, pairs well with tomato-based stews and casseroles.

Montepulciano

Rich and full-bodied, ideal for hearty meat stews like osso buco.

Aglianico

Bold and tannic, perfect for long-cooked stews and braised dishes.

Spanish Red Wines

Tempranillo

Balanced with red fruit and oak, ideal for beef stews or lamb casseroles.

Ribera del Duero

Balanced with red fruit and oak, ideal for beef stews or lamb casseroles.

Grenache (Garnacha)

Juicy and spicy, great with hearty meat stews like lamb tagine.

US Wines

Zinfandel

Jammy and spicy, great with rich, hearty stews like beef or lamb.

Gamai Noir

Go Local if You Can

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.

A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.