The fibrous, dense texture of this meat is ideally suited to full-bodied red wines. Protein helps to soak up the tannins so beef is ideal for young red wines that often have plenty of them. Shiraz/Syrah or Merlot-lead wines are great with roast meat and Cabernet, Sangiovese or Malbec are very good with steak. A lighter Bordeaux, a rich vintage Champagne, aged Pinot Noir or Barbaresco are all good matches for veal.

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