The best wines to pair with braised meat

Braised beef is a particularly tasty and tasty dish , which is part of the tradition of northern Italy and in particular of Piedmontese cuisine. It is traditionally served with polenta. Braised beef is a preparation that requires long cooking , particularly suitable for cuts of less noble red meat , muscle parts veined with fat, such as the priest's hat, fish, real or alternatively leaner cuts such as codon or the walnut. The preparation technique involves first browning the piece of whole meat to seal it externally and holding the juices inside and then cooking it for a long time in stew, with broth or red wine, vegetables and spices. The meat must cook slowly at low temperature, so as to remain very soft and succulent inside. If you want to make the meat even tastier, you can marinate it in the refrigerator overnight with red wine, vegetables, spices, aromatic herbs and then use the wine as a cooking liquid. The cooking base and the vegetables can be filtered or even better blended to create a thick and tasty sauce to season the braised meat, served cut into slices. The main feature of the dish is the richness of flavors due to the long cooking with vegetables and spices and the succulence of the meat, which has preserved its juices inside.

It is an important dish, which requires a combination with a structured red wine , good complexity , balanced acidity and above all tannic. The succulent meat and the presence of the sauce ask for an astringent wine, capable of drying the palate before the next bite. Our attention will therefore be directed to great red wines, complex, intense, deep and tannic. The most classic territorial combination is with a good Barolo , preferably from the Serralunga or Monforte area . If we move to central Italy, we find another red which, due to its characteristics, is perfectly suited to accompanying a braised beef: Montefalco Sagrantino . A wine of great structure and character, with a dense and incisive tannic texture , which enhances its best qualities thanks to the succulence of braised meats. It is certainly one of the most suitable combinations ever for a wine that is not always easy to bring to the table like Sagrantino. Also in our south we find a red that goes very well with braised meats. Aglianico , in its various territorial variations, Taurasi , Taburno and Vulture is a wine that has all the ideal characteristics and above all an important tannic texture, to marry perfectly with braised meat. Finally we recommend another wine very suitable for braised meats: Amarone della Valpolicella , as long as it is a traditional amarone, which despite drying, retains the right tannic and acidic hardness and is not a soft and sweet caricature of this great wine , as often happens to meet the taste of international markets.

Amarone della Valpolicella DOCG 2017 Dal Moro

Amarone della Valpolicella DOCG 2016 Casalforte

Amarone della Valpolicella Classico DOCG Collezione Pruviniano 2015 Domini Veneti

Barolo DOCG 2016 Sabaudo

Amarone della Valpolicella Classico DOCG Costasera 2015 Masi

Amarone della Valpolicella Classico DOCG Etichetta Storica 2016 Fabiano

Montefalco Sagrantino DOCG Collezione del Conte 2012 Villa da Filicaja

Amarone della Valpolicella Classico DOCG 2016 Tommasi

Amarone della Valpolicella Classico DOCG Collezione del Conte 2016 Villa da Filicaja

Barolo DOCG 2015 Gemma

Amarone della Valpolicella DOCG Selezione Antonio Castagnedi 2016 Tenuta Sant'Antonio

Barolo DOCG 2016 Vite Colte

Amarone della Valpolicella Classico DOCG 2016 Domini Veneti

Taurasi DOCG 2015 Feudi di San Gregorio

Amarone della Valpolicella DOCG Cavolo 2015 Brigaldara

Barolo DOCG 2016 Borgogno

Amarone della Valpolicella Classico DOCG 2011 Bertani

Amarone della Valpolicella DOCG 2016 Montresor