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.
Château Canon - Croix Canon Saint-Émilion Grand Cru 2017
An indulgent, precise Saint-Émilion Grand Cru, between vibrant fruit and limestone freshness.
Golan Heights Winery - Gamla Cabernet Sauvignon 2022
A high-altitude Cabernet with intense black fruit and a spicy backbone.
Poliziano - Le Caggiole 2018
A great single-plot Sangiovese, combining floral finesse and depth of fruit. The elegant signature of Montepulciano.
Monteraponi - Baron Ugo 2019
A great high-altitude red, all earthy finesse and energy. Chianti at its most ethereal.
Château Rocheyron - Saint-Emilion Grand Cru 2018
A deep, velvety and mineral Saint-Émilion Grand Cru. The finesse of limestone frames a generous expression of dark fruit.
Borgogno - Barolo 2021
A classic Barolo, precise and deeply rooted in its terroirs. The finesse of Nebbiolo meets lovely tannic energy.
Château Beauregard - Croix de Beauregard Pomerol 2021
A supple, refined Pomerol, centred on black fruit and freshness.
Tedeschi - La Fabriseria 2017
A deep, velvety terroir Amarone, where rich fruit meets an elegant spicy structure.
Golan Heights Winery - Yarden Cabernet Sauvignon 2021
A high-altitude Cabernet, ample and deeply spiced. The volcanic signature of the Golan Heights.
Dominio del Challao - Challao 2021
A high-altitude Rioja, deep and taut. Fine fruit meets the limestone imprint of Labastida.
Pegaso - Granito 2022
A high-altitude Garnacha, vibrant and deeply granitic. Floral finesse meets a generous body.
The Mascot - The Mascot 2021
A great Napa Valley red, intense and refined, from the Harlan family's young vines.
Planeta - Burdese 2018
A great Sicilian red with character, where Bordeaux elegance meets Mediterranean generosity.
Tenuta San Guido - Guidalberto 2023
A refined Tuscan red, where the freshness of Bolgheri meets fruity, spicy depth.
Portal del Priorat - Negre de Negres 2021
A generous, deep Priorat, between black fruit, spice and slate minerality.
San Polino - Brunello 2018
A precise, deep Brunello, driven by fruit, spice and mineral freshness.
Clos Mogador - Manyetes 2021
A deep, mineral Priorat from the hillsides, intensely revealing the purity of Carignan on schist.
Vinya del Vuit - Vinya del Vuit 2016
A deep, mineral Priorat, shaped by the slate slopes of Gratallops.
Tenuta San Guido - Le Difese 2023
A refined, delicious Tuscan wine, where Sangiovese meets the elegance of Cabernet Sauvignon.
Portal del Priorat - Trossos Vells 2020
An intense, mineral Priorat, driven by the depth of old vines.
Tedeschi - Capitel San Rocco 2022
A generous Valpolicella Ripasso, between ripe fruit, spice and velvety elegance.
Agricola Brigatti - Ghemme Oltre il Bosco 2020
A great Nebbiolo from Ghemme, profound and distinctive, where alpine freshness meets an elegant structure and remarkable aromatic complexity.
Errázuriz - Max 2023
A precise and structured Chilean Cabernet Sauvignon, combining coastal freshness with the concentration of the Aconcagua terroir.
De Alcohuaz - RHU 2018
A precise and vibrant high-altitude Andean red, where the freshness of the cordillera meets the depth of dark fruit.
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.