Pairing Perfection: The Best Wines, Whiskeys, and Sides for Dry-Aged Meat
Dry-aged meat has a depth of flavor that demands the right pairings. The nuttiness, umami, and bold beefiness of a well-aged steak or pork cut can be enhanced—or diminished—depending on what you serve with it.
Whether you’re a chef, butcher, or rancher looking to elevate the dining experience, here’s how to pair dry-aged meat with the perfect wines, whiskeys, and sides.
Best Wines for Dry-Aged Meat
🥩 30-Day Dry-Aged Beef (Mild, Nutty, Slightly Buttery)
Best Wine Pairing: Cabernet Sauvignon
The bold tannins cut through the richness of the meat.
Dark fruit flavors (blackberry, cherry) complement the nutty undertones.
🥩 45-60 Day Dry-Aged Beef (Bolder, Funkier, Umami-Heavy)
Best Wine Pairing: Syrah/Shiraz or Bordeaux Blend
Aged beef’s complex flavors match earthy, spicy red wines.
A Syrah’s peppery notes enhance the steak’s depth.
🐖 Dry-Aged Pork (Sweet, Buttery, Rich with Fat Marbling)
Best Wine Pairing: Pinot Noir or Chardonnay
Pinot Noir’s light fruitiness pairs well with pork’s natural sweetness.
A buttery Chardonnay complements the richness of pork collar or dry-aged chops.
Best Whiskeys for Dry-Aged Meat
🥃 Bourbon & 30-Day Dry-Aged Steak
The vanilla and caramel notes of bourbon enhance the meat’s nuttiness.
High rye bourbons add a spicy kick to balance the fat content.
🥃 Peated Scotch & 60-Day Dry-Aged Beef
The smoky, earthy character of peated Scotch complements aged beef’s umami.
Try an Islay Scotch like Laphroaig or Ardbeg for a deep, savory match.
🥃 Rye Whiskey & Dry-Aged Pork
Rye’s spicy, slightly sweet profile pairs beautifully with pork’s buttery fat.
Look for a bottle with maple, clove, or cinnamon notes to enhance the flavors.
Best Side Dishes for Dry-Aged Meat
🥔 Classic Potato Purée (Pairs with All Dry-Aged Cuts)
Creamy mashed potatoes provide a smooth, buttery contrast to dry-aged meat.
Add roasted garlic or Parmesan for extra umami.
🌿 Grilled Asparagus with Lemon Zest (Pairs with Dry-Aged Pork & Beef)
The fresh acidity of lemon cuts through the richness.
Asparagus adds an earthy, complementary element.
🍄 Mushroom & Truffle Butter Sauté (Pairs with 45+ Day Aged Beef)
Mushrooms mirror the deep umami flavors of dry-aged meat.
A touch of truffle butter enhances the nutty complexity.
💡 Pro Tip: Avoid overly sweet or acidic sauces that might clash with dry-aged meat’s delicate, concentrated flavors.