My family is a carnivorous brunch. My husband and son would never turn down a good slab of steak. Whenever there is a special occasion, a guaranteed dish in our table would be my Mom’s signature marinated steak, cooked according to our preferences.

My dad taught us how to drink wine, because red wine is usually the best accompaniment drink for beef entrees. We did not need to drink an expensive wine or a vintage wine selection – we just need a heart wine flavor to even out meat’s robust flavors.

But what types of red wine should we pair for different kinds of meat? Here are some pointers:

Beef & Steak: Cabernet Sauvignon is a classic partner for red meat. Cabernets from California, Australia, Chile, or Bordeaux all work very well. Merlot and Syrah/Shiraz, too, are excellent choices.

Lamb: Bordeaux and Rioja are great choices, here, but try your favorite red wine and see what you think.

Casseroles and Stews: Hearty, robust reds are usually best and there are lots to choose from. Cêtes-du-Rhône, Syrah/Shiraz and Zinfandel are all good bets.

Pork and Veal: Red and white wine can work equally well with pork. Aim for lighter reds like Pinot Noir, Beaujolais or Chianti, or softer reds like Merlot. Chardonnay is a good choice for a “porky” white.

Poultry: As the flavor strengthens from chicken to pheasant, so, too, should the wine. A wide variety of wines work with poultry, particularly Chardonnay and Pinot Noir. A full-bodied Chardonnay can even handle goose. Strongly flavored poultry and game birds can easily handle red Bordeaux, Cabernets and Merlots.