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.
Blank Canvas - Una Volta 2020
A precise and elegant New Zealand Syrah that combines freshness, aromatic depth and a silky texture.
Vinicola Salton - Intenso Cabernet Franc 2020
A balanced Brazilian Cabernet Franc, combining freshness, fruit and suppleness for a convivial tasting.
Yarra Yering - Carrodus Cabernet Sauvignon 2017
A highly precise Cabernet Sauvignon from the Yarra Valley, combining aromatic intensity, freshness and fine texture.
Gérard Dorsaz - Cornalin 2022
An exceptional Valais red wine, heir to the Alpine terroir
Bouchard Finlayson - Tete de Cuvée Pinot Noir 2021
A South African Pinot Noir from a cool climate, combining aromatic finesse, silky texture and great elegance on the palate.
Elizabeth Spencer - Cabernet Sauvignon Mendocino 2022
A Mendocino Cabernet Sauvignon combining coastal freshness, intense fruit, and elegant structure.
Vasse Felix - Tom Cullity 2018
A great red wine from Margaret River, combining depth, finesse and maritime tension.
Henschke - Mount Edelstone Museum Release 2013
A Shiraz from a historic vineyard, combining aromatic depth, freshness and silky texture.
Otronia - Rugiente 45 Merlot 2019
A high-latitude Patagonian Merlot, combining freshness, aromatic precision and elegance on the palate.
Caelum - Cabernet Sauvignon Reserva 2019
An intense, structured and elegant Argentinian Cabernet, with deep aromas of black fruits and spices.
Henschke - Wheelwright Shiraz 2019
A Shiraz from the Eden Valley combining aromatic depth, freshness and elegant structure.
Kanonkop Wine Estate - Black Label Pinotage 2022
A powerful and precise Pinotage of the terroir, which intensely expresses the signature of Simonsberg.
Torres - Mas De La Rosa Garnacha 2019
Old Garnacha vines at altitude, ripe raspberry and a scent of garrigue.
Domaine de la Roche Aiguë - Pommard Rouge 2022
A Pommard true to its reputation: structured, dark and built to last.
Santa Rita - 120 Reserva Especial Red Blend 2022
Blackcurrant, blackberry and coffee beans, a supple blend aged a few months in oak.
Domaine Bonnardot - Beaune 1er Cru Les Béllissants Rouge 2023
A Beaune premier cru all in lace: floral, long, never heavy.
Torres - Perpetual Cabernet Sauvignon 2018
Cabernet from the estate's old, high-altitude vines: blackcurrant and graphite.
Domaine du Four Bassot - Rully En Varot Rouge 2023
Red Rully, supple and spicy, an introduction to the Côte Chalonnaise.
Rocca Di Frassinello - Le Sughere Di Frassinello 2020
Sangiovese and Bordeaux varieties on the Tuscan coast, ripe fruit, spice, fine oak.
Rémi Jeanniard - Morey-Saint-Denis 1er Cru Les Blanchards Rouge 2023
Blackcurrant, leather and tobacco: an old-vine premier cru made for the cellar.
Domaine du Four Bassot - Mercurey Vieilles Vignes La Charmée Rouge 2022
Old vines from Mercurey, dense black fruit and well-defined pepper.
Torres - Secret Del Priorat 2022
A Priorat red born on llicorella, blackcurrant, cherry and a spicy edge.
Castellare Di Castellina - Poggio Ai Merli Merlot 2019
A velvety Tuscan Merlot, blackberry and truffle, without a trace of hardness.
Domaine Cachat-Ocquidant - Ladoix Rouge 2024
Ladoix in red, violet and pepper on a firmly present tannic structure.
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.