Wine Pairing for Meat Lovers: From Steak to Lamb

There’s something deeply satisfying about pairing a juicy, well-cooked piece of meat with the right glass of wine. Whether it’s a ribeye hot off the grill or slow-roasted lamb falling off the bone, the right pour can take your meal from “this is good” to “wow, this hits.”

Now, we’re not here to overwhelm you with pairing charts or wine snob rules. Truth is, if you enjoy what’s in your glass and what’s on your plate, you’re already doing it right. But if you’re curious and want a little guidance on what wine brings out the best in your steak, lamb, or short ribs, we’ve got you.

This guide is for meat lovers who enjoy bold flavors, hearty meals, and a good bottle shared around the table. Read On! 

Wine Pairing Basics: Must-Know 

Heavier meats go great with bolder wines. Lighter meats? They vibe better with something softer. That’s pretty much it.

Grilled a juicy steak? Grab a wine that’s got some muscle—like a Cabernet or a Syrah. Roasting something herby and slow, like lamb or short ribs? Go for something earthy and chill, like a nice Rioja or a Tempranillo.

And if all else fails? Pour what you like, and eat what makes you happy. That’s the only rule that matters. Read what al you can pair to relish your taste buds :

1. Wine with Steak

Steak and red wine, it’s the pairing most people know, and for good reason. There’s just something about a perfectly seared cut and a bold pour that feels right. Like jeans and a white tee. Like fire and sizzle.

If you’re working with a fatty cut like ribeye or a NY strip, go big. Cabernet Sauvignon is a classic, rich, dry, and full of tannins that balance out the fat. Malbec’s a great option too, juicy, deep, and super steak-friendly. Got a filet mignon? Something a little smoother, like Merlot or even a Shiraz, will do the trick.

And don’t overthink it. If you’ve grilled it, charred it, or given it a hard sear, grab a wine with some grip. The goal isn’t to be fancy. It’s to make each bite and sip taste better than the last.

2. Wine with Lamb

The lamb is rich, flavorful, and just a little bit bold. That’s what makes it so good, and also why it needs a wine that knows how to keep up. If you’re cooking lamb chops on the grill, reach for a Syrah or Shiraz. They bring in dark fruit and a bit of spice that works beautifully with the meat. For a slow-roasted leg with herbs, go for a Rioja or a red Bordeaux. These wines have the depth and structure to balance the richness without overwhelming it.

Lamb has its own personality. So the wine you pour should be just as confident. Think deep, earthy, and full of flavor. Get the pairing right, and the whole meal just clicks.

3. Wine with Pork

Pork is a bit of a shapeshifter. It can be tender and mild, like a perfectly cooked chop, or rich and smoky, like pulled pork fresh off the smoker. That’s why the wine pairing depends a lot on how you’re cooking it.

For simple pork chops or roasted tenderloin, try Pinot Noir. It’s light enough not to overpower the meat but still brings out the savory flavors. If you’re making something glazed or slightly sweet, like honey-roasted pork or char siu, go for a fruit-forward wine like Zinfandel or Grenache. They add just the right balance without clashing.

Pulled pork or anything slow-cooked calls for something deeper. A smoky Syrah or even a bold Tempranillo can match the richness, bite for bite.

Pork is all about balance. It’s rich but not heavy, savory but sometimes sweet. Pick a wine that respects that middle ground, and you’re in for a good time.

4. Wine with Chicken and Poultry

Chicken might seem simple, but it’s surprisingly flexible when it comes to wine. A roast chicken with crispy skin loves a glass of Chardonnay. Grilled chicken with herbs? Try a Pinot Noir or a light red blend. Even turkey at the holidays pairs beautifully with wines like Grenache or a smooth Merlot.

The key with poultry is to follow the flavor. The more seasoning or richness you add, the more your wine can step up. Creamy sauce? Oaked Chardonnay. Grilled and smoky? Medium reds. Lighter prep? Stick with something crisp and clean.

You don’t need to overthink it. Poultry plays nice with most wines. Just follow what’s on the plate, and you’ll be in good shape.

2. Wine with Game Meats

Game meats like venison, duck, or bison bring a whole new level of flavor to the table. They’re a little wild, a little intense, and totally worth it.

For duck, you can’t go wrong with a Pinot Noir. Its balanPair your favorite meats with the perfect wine. From steak to lamb to poultry, this guide makes wine pairing easy and delicious.ce of earthiness and acidity cuts through the richness without feeling heavy. Venison pairs beautifully with deeper reds like Barolo or Syrah. Bison, which is lean but full of flavor, does well with a bold Cabernet or a smoky Malbec.

Game meats ask for wines with character. Earthy, structured, and a bit adventurous. If the meat is special, your wine should feel the same.

Pour, Pair, and Enjoy at The Falls

If you’ve made it this far, you’re probably the kind of person who cares about what’s on the plate and what’s in the glass. Hopefully, this guide gave you a few new ideas to try.

At The Falls Restaurant, we build our menu with this same mindset. Bold meats. Thoughtful pairings. Seasonal dishes that let the food and wine do the talking. 

Visiting Ellijay? Stop by The Falls Restaurant, a local favorite restaurant in Blue Ridge, and let us pour the perfect glass to elevate your meal.. Whether you’re in the mood for steak, lamb, or something seasonal, we’ll help you find your perfect pairing. Come see what’s on the grill, and in the glass, this season.