|Tom Cannavan's wine-pages.com|
Wine with ground beef
Ground beef and lamb are basic ingredients that are very wine-friendly, even when spiced-up a little in chile con carne or Mediterranean influenced dishes. It would be terribly posh to have wine with Scottish mince and tatties, but knowing that Wine Pages visitors invariably are posh, my suggestion is to forget subtlety and go for something with a robust personality and good fruity flavour. Lamb has an affinity with the red wines of Italy and Portugal which tend to have firmness about them and enough acidity to counteract any fattiness in the meat.
The spicier the dish, the more I'd look for depth of fruit in a red wine, and maybe some pepper and spice too. Look to Rhône varietals, as well as Zinfandel or Pinotage perhaps.
A full, fruity, intensely flavoured wine would be the best choice if you prefer to drink white. Perhaps a Chardonnay, lightly-oaked or unoaked wine. A possible alternative would be an Albariño (Al-bar-een-yo), the aromatically perfumed yet powerfully flavoured white variety that is a speciality of Galicia in the cool Northwest of Spain.
UK stockists and prices in pounds sterling are given. Approx £5=$8US.
Hardys Banrock Station Chardonnay 1998
This wine has a delightful nose of powdered ginger, cinnamon and wax over buttery fruit. On the palate the fruit is quite cool and lemony, with fresh melon and apple notes, the edges softened by a little sheen of vannilin oak. (Sainsbury £3.99).
Tesco "Prestige" Grenache 1997
Sweet raspberry jam, liquorice and pepper on the nose, little hints of tree bark and cherry. Palate has earthy fruit that is quite concentrated and spicy. Medium bodied and dry, this French wine would be great with pasta, burgers, or mince and tatties! (Tesco £3.69).