What wine goes with beef? Our reds by cooking method
742 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.
Etchart - Reserve Malbec 2024
A unique vintage of Malbec from vines planted at an altitude of 1750 meters!
Wildeberg - Coterie Grenache & Syrah 2022
The alliance of Grenache's richness and Syrah's spicy finesse, offering a generous, silky, and remarkably balanced wine
Moric - Blaufränkisch 2023
For Pinot Noir lovers, Blaufränkisch is an absolute must-try!
Matías Riccitelli - Old Vine From Patagonia Bastardo 2024
A micro-production from Riccitelli, worked on finesse and elegance.
La Rural - Rutini Colección Cabernet, Malbec 2023
A very nice Malbec-Cabernet Sauvignon blend with flavors of black fruit spices
Santa Rita - Pewen Carmenere 2020
The noble and intense expression of Chilean Carménère
Thymiopoulos - Kayafas 2019
One of the Grands Crus plots of the Thymiopoulos estate
Koerner - Leko Rouge 2021
A completely atypical blend, combining finesse and complexity.
Occidental - Freestone Pinot Noir 2024
A Pinot Noir combining intensity and refinement, from the coastal vineyards of Sonoma
Domaine Edmond Monnot - Maranges 1er Cru Clos Roussots Rouge 2023
Black fruit, cedar and cocoa in a Maranges premier cru with a dense palate.
Tenuta Buon Tempo - Brunello di Montalcino 2018
A voluptuous Brunello di Montalcino with a persistent and tasty aromatic imprint.
El Porvenir - Pequeñas Fermentaciones Garchacha 2024
A vibrant and fruity version of Grenache, illustrating all the finesse of the Andean terroir
Thymiopoulos - Aftorizo 2020
One of the estate's Grands Crus, produced from ungrafted vines
Pittacum - Petit Pittacum 2020
A seductive and juicy expression of the Mencía grape
Acústic Celler - Montsant Rouge 2022
Magnificent wine from Catalonia made with respect for its terroir based on old Carignan and Grenache vines.
Storm - Vrede Pinot noir 2018
A true local wine, this Pinot Noir expresses purity, elegance and aromatic depth
Lantides - Little Ark Red 2020
A blend of 2 indigenous Greek grape varieties, with flavors of black fruits and spices
Koehler Ruprecht Saumagen - Spätburgunder Trocken 2020
A delicious and nervous German Pinot Noir, with notes of forest fruits
Matetic & Guillaume Letang - Sierra Grande Pinot Noir 2020
A delicate and elegant Pinot Noir with flavors of wild ripe fruit
Giribaldi - Barbera Alma 2019
A delicious and juicy red wine made from Barbera, an astonishing grape variety!
Ritual - Alcaparral Block Syrah 2018
A high-end syrah with complex aromas of black fruits and spices.
Vinicola Aurora - Cabernet Sauvignon Reserve 2017
A lovely vintage for lovers of power with a balanced and persistent profile on the palate.
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.