Pairing Wine with Meatloaf
It’s kind of bizarre when you
initially think about it. Pairing wine with what is essentially considered North American
Peasant food or a cafeteria staple. Meatloaf, is after all, essentially ground up leftover meat
of all types (beef, pork, poultry, venison), mixed with some spices, finely cut veggies,
and either bread crumbs or cereal grains.
However, red wine has an
affinity for meat, and you aren’t going to have a problem pairing really any red
wine with this meaty dish. Since many consider meatloaf a comfort food, we suggest
you reach for your favourite comfort wine.
Our favourite choice would either be a medium bodied
Cabernet Sauvignon, or Merlot
with a bit of spiciness to it. Meatloaf tends to be
a little dry and sometimes bland, so these two wines will add a bit
of flavour and depth to the dish.
Due to the variety of meats and other ingredients used, you
just can’t go wrong with Zinfandel
. Zinfandel is one of the most food friendly wines
out there, and no matter what the meat used, whether it is beef, turkey,
or sausage, Zinfandel will combine quite well.