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When talking about matching a wine to main courses of meat we should operate two basic classifications: on one side we should consider different types of meat (white and red) while on the other the various cooking methods that can radically change the characteristics of taste and smell of food.

As a general rule we can pair the wine by color: white wine with white meat and red wine with red meat.

Furthermore, red meat need more structured and mature wines than white meat. Game needs wines of great body and structure, with a strong taste-olfactory persistence.

For the grilled or charcoaled meat, characterized by a sweet tendency and a marked succulence, are preferred slightly tannic young red wines, served at a temperature of 64/68 °F. In fact, tannins and acidic tendency of these wines balance the dish giving harmony.

Also with the boiled and stewed red meats, we should pair tannic wines with an acidic tendency, but with a slightly more alcohol. In this case, in fact, the acool will help to offset the sharp succulence of the dish.

For baked and roasted meats you should prefer not too tannic wines, but more tasty, savory and prone to acid. Generally, in fact, this cooking method tends to dry the meat, thus increasing the feeling of fatness: a young red wine will help us degreasing the mouth and to offset the sweetness.

Stews and braised meats always require structured wines with good body. The wine must be tannic, alcoholic and fruity to balance the succulence on one side and the sweetness and fatness of the other.

Fried meat dishes are well known for being rich of fat and oil. For this reason the best choice are tasty and sparking wines of good alcohol to balance the greaseness of the preparation.

Raw or marinated meat are a special case: such preparations usually have a strong aroma to be praised. Avoid red wine whose tannins will override totally flat, but prefer flat white wines, structured and aromatic. Beware though, the marinated meats: with wine marinade always serve the same wine used in preparation, but if the marinade is obtained by using lemon, vinegar or other acidic substance better not to pair any wine, as no wine can will be able to stand up to this acidity.

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