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.
Hartenberg - Gravel Hill 2018
A deep and precise terroir Syrah, intensely expressing the gravelly singularity of Gravel Hill.
Artadi - La Hoya 2022
A red from Rioja Alavesa that combines fruit depth, tannic finesse, and the elegance of its limestone terroir.
Bodega Lanzaga - Lanzaga 2021
A precise and profound Rioja Alavesa with a strong sense of terroir, where freshness and tannic finesse combine with beautiful aromatic intensity.
Charles Melton - La Belle Mère 2020
A Barossa Valley blend that is generous, spicy and harmonious, combining the richness of the fruit with a lovely freshness.
Artadi - Viña El Pison 2022
A profound and precise expression of the Rioja Alavesa terroir, combining aromatic intensity with great textural finesse.
Artadi - San Lazaro 2022
A single-plot Tempranillo that precisely expresses the chalky finesse and depth of Rioja Alavesa.
Chappaz - La Petite Grange 2023
A juicy and precise Valais red, where alpine freshness meets the lusciousness of the fruit.
Cullen - Cabernet Sauvignon Merlot 2022
A biodynamic cabernet-merlot from Margaret River, precise, elegant and carried by maritime freshness.
Cantine Lonardo - Coste Taurasi 2016
A high-altitude Taurasi, deep and structured, which precisely expresses the nobility of the Aglianico and the volcanic soils of the Irpinia.
Chappaz - Grain Pinot Les Darrhes 2024
A precise and elegant Valaisan Pinot Noir from the hillsides, where the freshness of the mountains meets the depth of the Fully terroir.
Charles Melton - The Father in Law 2020
A generous and structured Shiraz from the Barossa Valley, which combines aromatic intensity and velvety texture.
Micaela Rubio - Mikaela 2019
A high-altitude Bobal that combines freshness, aromatic depth and silky texture.
Alto Horizonte - Alto de la Cruz 2019
A Spanish red with character, combining aromatic intensity, freshness and elegant texture.
Micaela Rubio - La Infanta 2019
A high-altitude Bobal, precise and deep, which subtly reveals the continental character of the English Channel.
Damascene - Syrah Ceres Plateau 2022
A precise and fresh high-altitude South African Syrah that combines aromatic intensity with a fine texture.
Cullen - Diana Madeline 2022
A Margaret River cabernet of great precision, combining freshness, finesse and aromatic depth.
Petrakopoulos - Mov 2019
A red from Cephalonia that combines Mediterranean depth, island freshness and elegant texture.
Alto Horizonte - El Cerro Brujo 2019
A Spanish red wine from high altitude, combining ripe fruit, freshness and spicy depth.
Dominio de Es - La Mata 2021
A Ribera del Duero of terroir, deep and precise, where concentration is combined with remarkable freshness.
Juan Carlos Sancha - Ad Libitum Maturana Tinta 2024
A rare Maturana Tinta from Rioja Alta, combining freshness, aromatic intensity and elegant structure.
Micaela Rubio - El Reflejo 2019
A Spanish plateau red, combining freshness, depth and a precise expression of the Manchuela terroir.
Petrakopoulos - Mavro 2021
An island red from Cephalonia that combines maritime freshness, ripe fruit and fine tannins.
Quinta da Romaneira - Sino da Romaneira 2020
A precise and harmonious Douro red, which combines the richness of indigenous grape varieties with contemporary elegance.
De Alcohuaz - Tococo 2020
A high-altitude red with a pure and vibrant profile, where Andean freshness meets the depth of País.
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.