Terroir
The complete natural environment in which wine is produced — soil, climate, topography — that gives wines from the same grape variety distinct regional characters.
Terroir (pronounced tehr-WAHR) is the French concept that a wine's character is shaped by its complete growing environment: soil composition, climate, altitude, slope, sun exposure, and surrounding ecology. It's why a Cabernet Sauvignon from Napa tastes profoundly different from one grown in Bordeaux, even though they're the same grape.
For meat pairing, terroir matters because wines from different regions bring different flavor profiles to the table, even within the same grape variety.
Terroir in Practice: - Napa Cabernet: Warm climate produces ripe, fruit-forward, high-alcohol wines. Bold and lush — pairs with equally bold preparations (char-grilled ribeye, heavy seasoning). - Bordeaux Cabernet: Cooler climate creates leaner, more structured, higher-acid wines with herbal notes. More elegant — pairs with classically prepared steaks, lighter sauces. - Argentine Malbec (Mendoza): High altitude sun intensity creates deeply colored, plush wines with violet notes. Earthy — pairs beautifully with grilled meats, chimichurri.
Regional Pairing Traditions: Traditional food-and-wine pairings developed together over centuries. Tuscan Sangiovese evolved alongside Florentine steak. Argentine Malbec developed in the same culture as asado. These regional pairings work because the food and wine literally grew up together.
This is worth paying attention to. When in doubt, pair wines with food from the same region. It's not a rule, but it's a remarkably reliable starting point.
Practical Takeaway: Same grape, different terroir, different pairing. A Pinot Noir from Burgundy (earthy, delicate) works differently than one from California (fruit-forward, richer). Taste the specific wine, not just the grape variety.