• 104 Stoke Newington Church Street
  • N16 0LA, London
  • 0207 254 0724
  • n16@meatlondon.co.uk
  • Opening Hours

  • TUESDAY - FRIDAY: 9:30AM – 6PM
  • SATURDAY: 9:00AM – 5PM
  • SUNDAY: 9:30AM – 4PM


  • 147 Fortess Road, Tufnell Park
  • NW5 2HR, London
  • 0207 267 2591
  • nw5@meatlondon.co.uk
  • Opening Hours

  • TUESDAY - FRIDAY: 9:30AM – 6PM
  • SATURDAY: 9:00AM – 5PM
  • SUNDAY: 9:30AM – 4PM


The secret to this wine is in the name – it’s filled with passion. Produced exclusively from the indigenious Bobal grape, which grows high on the rugged plateau of Utiel Requena Do. The Pasion de Bobal is bursting with dark fruit aromas, blackberries, spiced plums and choclate. It will be perfect with full-flavoured beef or lamb dishes. It’s also fabulous with cheeses.


Here is a quick guide to help you pick the perfect wine for your meat.


Felino Cabernet Sauvignon


Beef lends itself extremely well to more tannic wines, due to the long protein strands which are broken down by tannin, creating a velveteen effect. Thick skinned grape Cabernet Sauvignon, Syrah/Shiraz, and Malbec are classic matches.


Lamb has a distinct, sweet, slightly gamey flavour – and when properly reared – a lovely fattiness to it. These characteristics are ideal to match with Pinot Noir which has good acidity to cut through the fat and then a lovely savoury cherry character to match with the sweetness of the meat. Also, Cabernet Franc, Merlot, and Rioja can be good matches


Pork is extremely versatile, and as such is more tricky to match. A cup of tea is the ideal accompaniment to a bacon roll, but would struggle with a roasted belly. The more fatty cuts lend themselves well to high fruit and acid wines such as Grenache, and in particular, the wines of the Rhône valley in France. Think Châteauneuf-du-Pape. Whereas a super-lean fillet would be much better suited to a lush and fruity Merlot-based wine, perhaps Saint-Émilion


Game is an all-encompassing title, and we certainly wouldn’t say a lean cut of deer is similar to a pheasant or a boar, but they do have in common a certain savoury character that can be approached from two directions; Head-on, challenge with a spicy, earthy Shiraz-based wine; Or complementary with a high-acid, low-tannin wine such as Gamay, Cabernet Franc or Pinot Noir.


Poultry is more of a neutral flavour and consequently best matches with lighter, less tannic reds or weighty, flavoursome whites. Chicken breast with creamy sauce would be ideal to match to rich Marsanne or the weighty Chardonnay or Chenin Blanc. Whereas roasted poultry would be tremendous with young Rioja.