Beef

Tannin in red wine reacts with protein molecules thus foods like red meat will soften the effect of tannin on the palate.
Roast Beef: good quality Cabernet Sauvignon or Bordeaux Blend – wines with more tannin and that are full bodied. Softer versions if serving it rare and cold.
Steak: As above but with a spicy Shiraz if serving with a pepper sauce
Hamburgers: Simple reds
Veal: Full flavoured off dry whites and medium bodied reds
Biltong: Shiraz