Matching Scotch Beef and Scotch Lamb to wine

The world of wine has always been very subjective, where arguments based on personal preference are as valid as ‘rules’ adhered to across generations.

If ever there was an occasion to bend rules, food matches with wine is it, but there are some guidelines which should certainly be considered before uncorking (even if they are subsequently ignored!).

The decision may be based on your mood, the climate where you are dining, accompaniments to the meats, the recommendations of your dining colleagues. Whatever the case, make sure you enjoy it!

The following guidelines offer wines that complement Scotch Beef and Scotch Lamb cuts, largely based on the flavours divulged by the meat characteristics in their own right and the method of cooking.

It’s a matter of taste

Food and wine is such a personal choice. In fact it goes beyond wine. You may feel that a hop-rich bitter or a cold lager would go better with your meal. Perhaps a fortified wine to complement your dessert or how about a malt whisky to really marry that cranachan dessert…or it’s Burn’s Night!

Food is a celebration and anything that can augment that feeling – be it textbook combination or a fusion of flavours – should be your decision, and your customer’s prerogative

Wine choice is very personal but can enhance meal enjoyment

How to use these tables

The tables give a snapshot of the traditional wines suggested to be served with Scotch Beef and Scotch Lamb. However, in conversation with your customers, staff and suppliers, the list of possibilities will increase, as will your knowledge. Happy experimenting!

The wine glass icons show the recommended serving temperature °C

Beef
Dish	Cooking Method			Wine Style	Wine Suggestions
Steak	Pan fried	16	NA	Rich and full-bodied, woody but not too much	Cabernet Sauvignon, Cahors, Côtes du Rhone – Cornas
Rib Steak	Grilled	16	NA	Rich, red tannins, not too woody, a little complex	Cabernet Sauvignon, Madiran, Bordeaux – Medoc, Côtes du Rhone – St Joseph
Roast Beef	Oven Roasted	16	NA	Nicely rounded, fleshy red wine to cut through the 'fatness' of the meat	Gamay, Pinot Noir, Côtes du Rhone – Gigondas, Beaujolais
Rumpsteak	Grilled	16	NA	Rounded, strong wines, fleshy but not too subtle	Cabernet Sauvignon, Bordeaux – St Estephe, Côtes du Rhone – Côte Rotie, Fitou
Braising Steak	Braised in oven	17	NA	Avoid overly tannin-rich wines and match the strength to the braising liquid and seasonin	Cabernet Sauvignon, Bordeaux – Côtes de Blaye, St Emilion, Red Loire wines (Chinon grape)
Boeuf Bourguignon	Oven	17	NA	Warm and generous red wines to stand up to the rich sauce	Pinot Noir, powerful southern Burgundies – Pommard, Gevrey-Chambertain
Pot-au-feu	Stove	16	NA	Subtle, rounded wines, able to counter the mellowness of the dish	Beaujolais, Bordeaux – Medoc, Côtes du Rhone – Vacqueyras
Oxtail	Stove	17	NA	Tannin reds or simple, generous wines, maybe even a dry white	Pinot Noir, Burgundy – Volnay, Mercurey

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Lamb
Dish	Cooking Method			Wine Style	Wine Suggestions
Roast Lamb	Oven	16	NA	Reds offering freshness and not too much tannin	Pinot Noir, Merlot, Loire – Chinon, South West – Buzet, Rioja
Roasted Rack of Lamb	Oven	16	NA	Tannin reds to tackle the roast flavours, robust wines work well	Pinot Noir, Merlot, South West – Madiran, Burgundy – Mercurey, Rioja
Confit	Oven	16	NA	Silky reds with slight tannin, well built but not too acidic	Cabernet Sauvignon, Pinot Noir, Burgundy – Côte de Beaune, Loire – Chinon, Bordeaux – Pomerol
Lamb with White Sauce	Stove	NA	10	Quite rounded whites but not overpowering	Chardonnay, Chablis
Navarin	Stove	16	10	Favours less tannin-rich, acidic reds, big round whites	Côtes du Rhone blanc, Châteauneuf-du-Pape, Beaujolais

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Veal
Dish	Cooking Method			Wine Style	Wine Suggestions
Escalope	Pan fried	16	10	Light tannin reds, fresh but not acidic, whites with some character but not overpowering	Pinot Noir, Cabernet Sauvignon, Burgundy – Givry, Côtes du Rhone – Gigondas Blanc, Alsace Pinot Gris, Vouvray
Rack of Veal	Spit roasted	15	10	Subtle reds, not too weighty or acidic. Avoid high tannins, fresh and light whites	Pinot Noir, Cabernet Sauvignon, Burgundy – Rully, Chardonnay – Mercurey Blanc, Alsace Pinot Gris, Vouvray
Casserole	Stove	NA	12	Big, dry white wines, powerful but not astringent	Côtes du Rhone blanc – Hermitage, Châteauneuf-du-Pape
Veal with White Sauce	Stove	14	10	Ample whites, rose or red wines with light tannins	Chardonnay, Mâcon Blanc, Gamay de Touraine
Casseroled Osso Bucco	Stove	14	10	Big dry whites, full bodied and powerful, reds with good acidity	Pinot Noir, Cabernet Sauvignon, Burgundy – Auxey-Duresse, Bordeaux – St Emilion

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Offal
Dish	Cooking Method			Wine Style	Wine Suggestions
Veal and Lambs Liver	Pan fried	15	NA	Big reds to counter the flavours of the liver, acidic wines will be metallic – avoid	Côtes du Rhone, Beaujolais
Kidneys	Pan fried	16	10	Powerful wines to counter the strong tastes	Cabernet Sauvignon, Bordeaux – Pomerol, Vin du Jura
Veal and Lambs Sweetbreads	Pan fried	NA	11	Rounded whites, not too woody	Languedoc, Burgundy – Saint Veran, Alsace – Riesling
Feet	Stove	9	10	Fruity reds and roses, light whites	Bandol rosé, Touraine blanc, Anjou rosé
Tripe	Stove	14	11	Southern whites, quite full flavoured	Gamay, Pinot Noir, Beaujolais, Mâcon Blanc

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