A Master Sommeliers new twist on Meat pairings

Join the Lady Jaye Meat Dudes as they discuss pairing white wines with meat with Master Sommelier, Chris Tanghe. 

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When it comes to pairing meat and wine, the traditional approach often leans towards red
wines. However in our recent podcast, the Lady Jaye Meat Dudes, we brought in Master
Sommelier Chris Tanghe and an exciting twist emerged – the exploration of pairing meat with
white wines. He challenged this convention by introducing three white wines as pairing
companions for meat. This unexpected approach challenges preconceived notions and opens up new avenues for wine and food enthusiasts to discover unique and delightful combinations.

Breaking the Mold:

In the world of wine, certain sayings have become outdated, like the old
adage “a slab and a cab.” These traditional guidelines often overlook personal preferences and
fail to consider the dynamic range of flavors and textures that can enhance a meat dish. The
Lady Jaye Meat Dudes, known for their innovative approach to utilizing unique cuts of beef,
decided to embrace this opportunity to explore unexpected wine pairings.

The White Wine Trio

Master Sommelier Chris Tanghe curated a selection of three white wines
for the podcast, showcasing their compatibility with various meat dishes. The chosen wines

Champagne – Larmandier-Bernier:

Breaking the notion that champagne is only for celebratory moments, this wine proved to be a versatile and savory pairing. With its autolytic richness, bruised tree fruit notes, and refreshing acidity, it complemented fatty cuts like A5 wagyu or brisket exceptionally well. Sipping this champagne served as a palate reset, preparing the taste buds for the next delightful bite.

Rioja 2008 Vina Tondonia Reserva:

While Rioja is typically associated with red wines, this white wine surprised with its ability to harmonize with meat. Its oxidative style, marked
by oak influences, made it a delightful companion for protein-driven dishes, including wagyu beef, F1 cross wagyu beef, Smoked Ribeye, Smoked pork belly and even duck. The wine’s depth and complexity intertwined beautifully with the flavors of the meat, creating a memorable pairing experience.

Alsace Cru Blanc “Grasberg” Domaine Marcel Deiss 2016:

This Alsatian white wine
showcased the incredible range of flavors and textures that can be found in white wines. Its unique character and aromatic profile harmonized exceptionally well with a variety of meat preparations. Its presence challenged preconceived notions and
exemplified the importance of experimentation and openness to new experiences in wine pairing. This pairs well with a spicy Thai food, or a spicy bulgogi marinade.

Meet Master Sommelier: Chris Tanghe

Chris is a New Englander, having grown up throughout upstate New York, Amherst, Boston and
Cape Cod. He attended the Culinary Institute of America in Hyde Park, NY graduating in 2000
and has worked in restaurants across the country including Denver, Phoenix, Santa Barbara and

In Seattle he has worked at some of the city’s most iconic restaurants such as Canlis, RN74,
Matt’s in the Market, The Herbfarm, and Aragona.

He has since filled roles as a portfolio manager for an importer and distributor where he
managed relationships with over 300 producers. He also consults on beverage programs for
new restaurants, assesses quality control for new wine brands, judges for the Decanter World
Wine Awards and speaks at numerous wine events throughout the year.

In 2017 Chris started with GuildSomm as their Chief Instructor traveling all over North America
teaching in-depth masterclasses on the world of wine. In 2022 he stepped into the Director of
Education role. He also contributes to podcasts, videos and Guildsomm.com.

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