Meaty describes wine aromas or flavours reminiscent of cooked meat, smoked bacon, game, broth or savoury stock. It is often used for certain Syrah and Mourvèdre wines, where savoury character can complement dark fruit, pepper and earthy notes. The descriptor may also refer to a dense, substantial palate texture.
These aromas can arise from grape variety, fermentation, maturation and bottle development. They are not automatically a fault, although unpleasant or putrid odours should be assessed separately rather than described as desirable savouriness.
Example: some northern Rhône Syrah from Côte-Rôtie or Cornas, and some Bandol reds based on Mourvèdre, can show gamey or smoked-meat notes.
Food pairing: meaty wines can work well with grilled lamb, duck, mushrooms, braises and charcuterie.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
