Raw meat appeals thanks to its characteristic taste, the so-called umami taste. Beef tartare and carpaccio have a delicate, sweetish flavour and mild succulence; these sensations increase if the meat is seasoned or marinated. So, what is the best wine pairing? These dishes are usually paired with equally delicate and pleasantly fresh wines with an elegant taste, such as a young Chardonnay or a Pinot Noir. Things change when other ingredients such as sauces, herbs, spices, etc. are added to the raw meat. The wines recommended should then be more intense and different depending on the dish: wines with more freshness or effervescence are preferable if fatness prevails, such as in a tartare with egg yolk; smooth wines would be the best choice if the sauce is savoury and zesty.