Weekend wine with Blake Creedon

BORDEAUX is the classic match for beef, be it steak or stew.

But red meats can blossom with a wide range of red wines.

The odd bottle out on this page is of course the white. Pork is often automatically served with red wine due to the reverse logic that it’s neither fish nor fowl. But in general you will bring out the best with a soft middle-weight white. Another great match for pork is cider.

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* The Bodegas Muriel Rioja is imported by Classic Drinks and stockists include Cork Barry’s Midleton; Pinecroft, Grange. Mulcahy’s, Charleville; O’Driscoll’s, Ballinlough; Matsons, Bandon; Cahill’s, Ballintemple; Kerry Stacks, Listowel; Waterford Ardkeen Quality Stores; Greater Dublin Wine Boutique, Ringsend; Magic Carpet D18; Jus De Vine, Portmarnock; Bin No 9, Clonskeagh; Cellars, Naas Road; Townhouse Naas; Galway Adare Beverages Kilkenny The Wine Centre; Next Door, Thomastown.

Beef or lamb stew, Altos d’Oliva Gran Reserva Dunnes, €9

Tannin gets more subdued over time, making this rich, easy-drinking red a perfect foil for stews.

Pan-fried or barbecued steak, Bushland Reserve Shiraz Aldi, €5.99

One of the best value wines on the Irish market, an enormous fruity red in a beautiful creamy texture.

Roast pork / roast or baked ham, Ken Forrester Chenin Blanc, Tesco, €10.99

Chenin and other middle-weight whites go beautifully with pork — and indeed ham and bacon.

Roast lamb, Bodegas Muriel JME Independents, €13

Smashing overt tannins and generous bright cherry and berries make this Rioja a fine foil for lamb.