Structured red

Firm, tannic, age-worthy reds built on structure rather than immediate fruit.

• Grilled steak

  Classic

  Tannin binds to protein and fat, softening on the palate — the single clearest mechanism in wine pairing.

• Braised beef and stews

  Classic

  Slow-cooked fat and collagen give tannin something to soften against.

• Lamb

  Classic

  Lamb's fat and firm tannin are one of the oldest and most reliable matches in wine.

• Venison and game

  Classic

  Lean, intensely flavoured meat needs a wine with equal structure and length.

• Hard aged cheese

  Classic

  Aged cheese's protein and fat soften firm tannin, while its saltiness accentuates the wine's fruit.

• Meat ragù and lasagne

  Solid

  For richer, longer-cooked ragù, firmer structure holds up.

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