Medium-bodied red

Balanced reds with moderate tannin and savoury, red-to-dark fruit character.

• Pork

  Classic

  Pork sits between white and red meat; a mid-weight savoury red covers both tendencies.

• Sausages and grilled meats

  Classic

  Fat and spice want acidity and moderate tannin — nothing too refined.

• Tomato-based pasta

  Classic

  Tomatoes are highly acidic; a wine with matching acidity tastes balanced, while a low-acid wine turns flat and flabby beside them.

• Meat ragù and lasagne

  Classic

  Slow-cooked meat and tomato need acidity for the sauce and tannin for the meat — the mid-weight red's home ground.

• Pizza

  Classic

  Tomato acidity, cheese fat, and salty toppings all want a fresh, moderately tannic red.

• Roasted root vegetables

  Classic

  Caramelised sweetness from roasting meets savoury red fruit and soft tannin.

• Lentils, beans and pulses

  Classic

  Earthy, savoury pulses want a red with grip but not heavy fruit.

• Roast chicken

  Solid

  For herb-heavy or gravy-rich preparations, a savoury red has enough grip.

• Lamb

  Solid

  For lighter preparations, a savoury mid-weight red keeps the meat in the foreground.

• Burgers

  Solid

  Enough grip for the beef, enough acidity for tomato and pickle.

Pairing suggestions are editorial, drawn from established convention rather than measurement.