What wine goes with beef? Our reds by cooking method
668 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.
Diemersfontein - Thokozani Shiraz 2023
A full and voluptuous red wine with flavors of black fruits and spices
Matías Riccitelli - Hey Malbec 2023
A Malbec of the future as evidenced by the label!
Amalaya - Tinto Malbec 2020
A sunny and spicy Malbec, from the highest vineyards in the world!
Cono Sur - Bicicleta Carménère 2023
A delicious and velvety Carménère which presents aromas of red fruits perfectly combined with spicy notes.
460 Casina Bric - Mesdì Rosso
A beautiful expression of Nebbiolo, the flagship grape variety of Piedmont
Thymiopoulos - Alta Naoussa 2024
A Xinomavro of altitude, all in finesse and elegance
Niepoort - Drink Me 2022
A typical vintage from the Douro Valley by Dirk Niepoort!
Caselles & Guillaume Letang - Turno de Noche 2023
A distinguished Malbec grown at an altitude of over 1000 meters
Castellucci Miano - Nero d'Avola 2024
Magnificent Nero d'Avola, all round and full of fruit. Buonissimo!
Matetic & Guillaume Letang - El Viejo del Valle 2024
An elegant and gourmet Pinot Noir with flavors of wild red fruits
Atamisque - Catalpa Malbec 2020
A wine of immediate pleasure offering all the deliciousness and complexity of Malbec.
Kautz Family - The Big Top Zinfandel 2023
A charming and spicy Californian zinfandel
Rijk's - Touch of Oak 2023
A complex and refined vintage based on the star grape variety of South Africa, Pinotage!
Zeni - Valpolicella Ripasso Superiore Marogne 2023
Complexity, finesse and roundness, this wine is a wonderful foretaste of Amarones.
L.A. Cetto - Petite Sirah 2021
Complex and intense red wine reflecting a remarkable concentration of fruits and spices.
San Marzano - Primitivo Puglia 2024
An intense and generous Primitivo with flavors of black fruits
Bondar - Violet Hour Shiraz 2021
A beautiful interpretation of Syrah that expresses finesse and freshness.
Thymiopoulos - Terre et Ciel 2024
The flagship of the Thymiopoulos estate, one of the greatest wines of Naoussa
J.Bouchon Family Wines - Block Series Carmenère 2020
An authentic, complex and elegant Carmenère
L.A. Cetto - Zinfandel 2023
A supple and fleshy red wine with flavors of jammy red fruits.
Kautz Family - Burlesque Zinfandel 2020
A charming and spicy Californian zinfandel
Botter - Lupo Meraviglia Tre Di Tre 2021
A rich and tasty wine, made using an ancestral method from the Puglia region
Gevorkian - Amphora red 2021
A round and silky red wine, refined by traditional Armenian aging in amphorae
Maturana - Lucas Cabernet Sauvignon 2015
A Cabernet Sauvignon of great elegance, racy and refined.
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.