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I know there is a lot of received wisdom about what sorts of wines to pair with, say, beef or fish or chicken, though I couldn't quote any of it off the top of my own head, as I am the furthest thing from a gourmand in this world. Nevertheless, I am wondering: are there the same kind of "traditional" or "standard" wine recommendations for pairing with horse meat, and what are they?

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Since my question quickly got a downvote, I'll clarify my own thinking here: I view the wine selection for the meal as "ingredient selection and use." But if I've misinterpreted the FAQ and this is actually off-topic here, I will happily remove the question posthaste. – Ed Dean Aug 21 '12 at 15:08
I think the question is absolutely on topic. Anyway, downvoting without explaining what is wrong is just plain useless. – nico Aug 21 '12 at 21:47
You're not going to find this in the corner store and it is not cheap, but it is probably the best thing with horse -avenuedesvins.fr/… Now you need to decide if the horsemeat is worth the effort! – klypos Aug 23 '12 at 10:24

1 Answer

up vote 6 down vote accepted

Having not had horsemeat myself, I can only inquire with one who has: they found it to taste like bland but tender red meat. So, use mild reds for pairing like you would for beef tenderloin:

  • Cabernet Sauvigonon
  • Pinot Noir
  • Lighter-bodied Shiraz/Syrah
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Bland is not an adjective I would really use for horse meat... it has a quite easy-to-spot sweet taste. – nico Aug 21 '12 at 21:51
@Nico: I'm just going on what I heard... are the wine pairings still reasonable? – BobMcGee Aug 21 '12 at 22:30
I'd have said the same, more or less: red meat, red wine. At any rate, some will combine an aged white where they'd use a young red (it's a fashion thing). – BaffledCook Aug 21 '12 at 23:18
@BaffledCook, when you say that's a fashion thing, am I right that you're saying there's really no reason beyond that? Or is there actually some affinity between an aged white and a young red in terms of flavor/taste that undergirds such a fashion? (I'm really not an oenophile, and I enjoy all of this feedback.) – Ed Dean Aug 22 '12 at 1:11
@BobMcGee: yes I think the wines are fine, a Cabernet Sauvignon would probably be my first choice I guess. I was just surprised to read horse meat is bland! – nico Aug 22 '12 at 6:24
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