Most gourmets consider that meatless meat is not a complete meal, and the main course is often a combination of meat and vegetables. In our country, the most popular barbecue, various types of meat baked on the chump, the most common meal is the so-called Leskovacki voz. In addition to the barbecue in traditional Serbian food, Karadjordje’s steak is included as well as lamb and pork baking.
The selection of wine with meat and the rules according to which they are evaporated is often generalized and not necessarily always true. The choice of wine depends on the type of meat, the manner of preparation and the contribution it serves.
Beefsteak, ramstek, file minon, tatar beefsteak and others are prepared from beef. In order to evaporate the wine it is necessary to determine how the meat is prepared, whether it is raw, medium or whole baked and whether it serves with a sauce where the taste is dominant. The less baked meat will better match the tannins and the higher the percentage of alcohol, meaning that the sausages that remain a little raw solution are young wines full body, while the older wines of the full body will be better for completely baked beef. The beefsteak goes with a red wine medium to full body depending on its fat, because the meat is heavier it requires more full of wine such as merlot, cabernet souignon and spleen.
The tart beef is made from fresh beef fillet, finely cut and spiced with a large number of spices that dominate, so that it is accompanied by a lightweight body’s wine, otherwise it would be overlapping and overshadowed with full-body wine. Recommendation is pino noar, dolce, božola, etc.
Pork is more frequent in our everyday diet, both in the household and in catering facilities. Pork roasting is an indispensable part of the feast and festive table. Because of the sweetness of the meat, pork is not difficult to match with wine. Usually he looks for medium to light weight wines with fruit and less tannin. Pork chips are well-matched with a young game, pino noair, Californian shardone, and a good choice is Italian dolce as well as French pine gri.
The meat prepared on the barbecue goes well with the fresh wine of the accentuated acids, which is the contrast of the fat from the meat. Roast pork can be paired with white and red wines. When choosing red wine, it should be noted that there are less tannins such as pine nuts, and from white wines, the selection recommendations are more complex, barred wine, which completely parries the meat, due to their complex aromas supplemented with baked pork.
Lamb roasting and especially lamb under the honeycomb is highly sought after in restaurants and bakeries in Serbia.
If the meat is very salty, as is the case with barbecuing, you should avoid wines with lots of tannins and choose a little lighter like game, as well as a pink wine of a fruity character with a smaller amount of tannin.
For lamb chops, it is best to choose merlo or shiraz. The barbecue lamb should be paired with aromatic wines, and with the lamb under the honey you can drink a glass of red wine Šatonuf-du-Pap.
Chicken meat is very present on our table. Because of the simplicity and mild taste of the chicken is very adaptable, but in order to choose the proper wine it is necessary to take into account the spices and sauces with which the chicken is served. Chicken in a gorgonzola sauce requires wine that can resist the richness of the sauce, such as barricaded chardonnay, while chicken meat in tomato sauce will require light red wines of light body like game or pine noir, as well as white wines of a middle body such as pino blana.
With grilled chicken meat, dry white wines like sauvignon are blank, although the choice may be lighter as red as the game.