Red meat refers to animal protein that has been raised specifically for human consumption, in which the uncooked meat has a deep red colour. Varieties include beef (both grass-fed and marbled), lamb, goat, farm-raised bison etc. Depending on how it is served, this category can also include rabbit and hare.
Pair red meats with wines that have enough body and tannin to cut through the fat and big textured flavours. Cabernet Sauvignon, Shiraz, Zinfandel, Malbec….pretty much any big red works! As always, the preparation, sauce and dominant flavours of the dish will help you narrow down the wine choice.