In general, red wines will be your choice here. Again, the intensity of the meats flavor and the style of preparation will determine the type of wine. Veal has a more delicate flavor than beef or lamb, and should, therefore, be matched with a lighter wine. Lamb and beef should be paired with fuller bodied, more flavorful reds. Simply prepared, lightly seasoned steaks and chops would be the ideal food to show off a fine bottle of older Bordeaux.
More robust preparations call for gutsier, simpler wines.
Pork, with its rich but slightly bland flavor benefits from being served with fruitier wines with higher acidities, such as Riesling, Barbera , Beaujolais , and lighter Pinot Noir . Fine, older Red Bordeaux , or equivalent Merlot or Cabernet Sauvignon. Pinot Noir -based red. For a red, Beaujolais or a light Cabernet Franc . Fine older red.