What wine goes with beef? Our reds by cooking method
705 wines to serve with beefWith beef, serve a structured red: Cabernet Sauvignon, Malbec, Syrah or Nebbiolo for grilled cuts, Pinot Noir for quick cooking and leaner cuts. The more seared and marbled the meat, the more tannin the wine can carry.
Our selection travels the wine regions of the world: Malbec from Argentina, Cabernet from California and South Africa, Tempranillo from Spain, Barolo and Brunello from Italy. Filter by country or grape variety, then let the way your dish is prepared guide your choice.
Delicato Wines & Alex Gittins - Shadow Point Pinot Noir 2019
A delicious and charming Pinot Noir from the Monterey Valley
Renzo Masi - Chianti 2024
A Chianti with charming and refined aromas.
La Rural - Trumpeter Petit Verdot 2024
A forgotten grape variety from Medoc, Petit Verdot demonstrates all its potential here.
Bodegas Tobia - Cuvée Tinto
A vintage full of fruit and sunshine to enjoy with friends!
Sine Qua Non - Eleven Confession Syrah 2021
Une Syrah de parcelle d'une pureté saisissante, entre fruits bleus, fleurs de printemps et poivre noir.
Sine Qua Non - Eleven Confession Grenache 2021
Un Grenache de parcelle voluptueux et d'un équilibre parfait, entre groseille, kirsch et herbes de Provence.
Sine Qua Non - Distenta V Syrah 2023
Une Syrah californienne d'une rare complétude, où le fruit noir, la violette et le poivre s'unissent avec éclat.
Santa Rita - Floresta Cabernet Sauvignon 2022
A high-altitude Cabernet from Maipo, precise and fresh, between blackcurrant, mint and bay leaf.
Altaluvia - Cabernet Franc 2019
A high-altitude Cabernet Franc from Gualtallary, powerful and refined, between red fruit, spice and firm tannins.
Santa Rita - Floresta Carménère 2022
A Carménère from old vines in Apalta, fresh and juicy, floral and herbaceous, with no oak.
Greenwing - Columbia Valley Cabernet Sauvignon 2021
A Cabernet from Washington State, sunny and juicy, between wild strawberry, plum and sweet spices.
Chateau Montelena - Napa Valley Cabernet Sauvignon 2021
A concentrated yet fresh Napa Valley Cabernet, with red and blue fruit, spice and sage.
Duckhorn - Howell Mountain Cabernet Sauvignon 2018
A mountain Cabernet from Napa, dense and deep, with black fruit, cedar and cocoa.
Masseria Surani - Heracles Primitivo di Manduria 2022
A powerful, intense Primitivo di Manduria, with notes of violet, black cherry and liquorice.
Vite Colte - Nizza Riserva La Luna e i Falò 2019
A low-yield Nizza Riserva, made only in great vintages, concentrated, elegant and deep.
Gianni Gagliardo - Barolo del Comune di Monforte d'Alba 2021
A village Barolo from Monforte d'Alba, a blend of two vineyards of opposite character, austere and deep.
Vignobles Dourthe - Château Le Boscq 2018
A Saint-Estèphe facing the Gironde estuary, dense and spicy, with notes of cedar and black fruit.
Vignobles Jade - Château Fleur de Lisse 2020
An organic Saint-Émilion Grand Cru, with intense black fruit and tannins of striking velvet.
Vignobles Dourthe - Château La Garde 2018
A Cabernet Sauvignon-led Pessac-Léognan, powerful and smoky, with very fine tannins.
Vignobles Dourthe - Diane de Belgrave 2018
The second wine of Château Belgrave, a round and voluptuous Haut-Médoc with very fine tannins.
Alamos - Malbec 2020
A high-altitude, round and tasty Malbec with very good value for money!
Buglioni - Il Lussurioso - Amarone della Valpolicella Classico 2020
A high-class Amarone with intense and persistent notes of ripe black fruits, dried fruits and spices.
Alfredo Maestro Tejero - A Dos Tiempos 2017
A timeless biodynamic wine made only with grapes, vines and healthy soils.
Moric - Hausmarke Rot 2017
Finesse and elegance will delight you in this surprising vintage from Moric.
Which wine for which beef dish?
The cut matters, the cooking even more. Here are the pairings we recommend most often in the shop.
| Dish | Wines to choose | Why it works |
|---|---|---|
| Grilled rib of beef rib, entrecôte, hanger steak on the barbecue | Malbec from Argentina, Cabernet Sauvignon from California or South Africa | Grilled fat softens firm tannins, and the dark fruit echoes the caramelised crust. |
| Roast beef roast beef, roast sirloin | Burgundy Pinot Noir, Rosso di Montalcino | Tender, pink meat calls for finesse and lively acidity. |
| Beef bourguignon daube, braised beef cheek | Pinot Noir, Syrah, Grenache | A wine-based sauce loves a supple red with similar aromas and a hint of spice. |
| Italian-style braised beef brasato, stracotto | Barolo, Barbaresco, Amarone della Valpolicella | Long cooking in red wine calls for the depth and mellow tannins of Nebbiolo or Corvina. |
| Tartare and carpaccio hand-cut tartare, carpaccio with olive oil | Light Pinot Noir, Bardolino Chiaretto, a red served chilled | Raw meat comes alive with crunchy fruit and plenty of freshness. |
| Pepper steak tournedos, steak with pepper sauce | Syrah, Australian Shiraz | The peppery notes of Syrah echo the sauce and wrap around the meat. |
| Pot-au-feu short ribs, boiled beef | Cabernet Franc, Chianti, Sangiovese | The delicate broth calls for an easy-drinking, fresh, low-tannin wine. |
| Homemade burger burger, grilled minced beef | Tempranillo from Spain, Pinotage from South Africa | A generous, smoky red goes with the brioche bun, cheddar and condiments. |
Meat served blue prefers a fresher, fruitier wine than a cut seared for a long time.
Malbec, the natural partner for grilled meat
For grilled meat, our first instinct is still Argentinian Malbec. Grown at altitude in Mendoza, it offers vibrant dark fruit, ripe tannins and a freshness that cleanses the palate after each bite of marbled meat. South African Cabernet Sauvignon plays a different tune: more linear, more blackcurrant, ideal with a well-charred entrecôte.
For a festive dish, turn to Piedmont. The Nebbiolo of a Barolo, like those from 460 Casina Bric, develops aromas of rose, cherry and leather that enhance braised beef or a dry-aged rib. And for a more relaxed table, the Shiraz from Groot Constantia brings spice and velvet to a pepper steak. Three styles, three moods, the same pleasure of sharing.
Three pairings to try
Hanger steak with shallots and Malbec. The dark fruit and freshness of Mendoza balance the sweetness of the confit shallots.
Brasato and Barolo. The wine in the recipe and the wine in the glass answer each other, Piedmont style.
Tartare and Bardolino Chiaretto. A lively rosé from Veneto, served chilled, for a summer lunch.
The Wine Wanderer Team
Your questions about wine and beef
What red wine goes with rib of beef?
With a rib of beef, choose a structured red with ripe fruit: Malbec from Argentina, Cabernet Sauvignon from California or Syrah. The fat of the rib and the grilled crust soften the tannins. For a dry-aged rib, a Nebbiolo with a few years of age brings more complexity. Find our detailed advice in our guide wine and rib of beef.
White or red wine with beef?
Red remains the safest pairing with beef, because its tannins bind with the proteins in the meat. A full-bodied, oaked white can, however, go with a carpaccio or beef with crunchy vegetables. In between, a structured rosé served chilled works very well with a tartare or a Thai beef salad.
What wine goes with boeuf bourguignon?
For a boeuf bourguignon, serve a Pinot Noir, ideally close to the one used in the cooking. Its aromas of cherry and forest floor extend the sauce. A Syrah or Grenache also works for a more robust version. We go into cooking and side dishes in our article on boeuf bourguignon.
At what temperature should red wine be served with beef?
Serve a structured red between 16 and 18 °C, and a light red such as Pinot Noir at around 14 °C. A wine that is too warm feels heavy and alcoholic, while a slightly chilled wine shows its fruit better. Take the bottle out of the cellar an hour before the meal and open great young wines in advance, or even decant them.
What wine goes with beef tartare?
With beef tartare, go for a light, fresh red such as a Pinot Noir or a Gamay, served at around 13 °C. The capers, shallot and mustard call for liveliness. A rosé with character, such as a Bardolino Chiaretto, is a very successful summer alternative.
Which wine from around the world can replace a Bordeaux with beef?
To capture the spirit of a Bordeaux with beef, try a blend of Cabernet Sauvignon, Merlot and Petit Verdot from South Africa, Chile or California. You will find the expected structure and blackcurrant, with more generous fruit. Groot Constantia's Lady of Abundance is a fine example of this style.