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.
Heitz Cellar - Cabernet Sauvignon 2018
A Napa Valley Cabernet Sauvignon combining fruit purity, freshness, and depth, built for aging.
Dominio de Pingus - Flor de Pingus 2022
A great Ribera del Duero Tempranillo, combining depth, precision, and elegance in a silky texture.
Quinta da Carolina - Xisto Amarelo 2021
An intense, mineral Douro red, between ripe black fruit and schist relief.
Giuseppe Quintarelli - Amarone della Valpo Tre Terre 2013
An Amarone of great depth, combining power, aromatic complexity, and elegant texture.
Ink Grade - Andosol Red Blend 2018
A structured and elegant Californian mountain red, where high-altitude freshness meets the depth of volcanic soils.
Macán - Macán Clásico 2021
A precise, silky Rioja Tempranillo, where fresh fruit meets the elegance of spice and oak.
Gaja - Ca'Marcanda 2020
A great Tuscan red from the coast, combining depth, elegance and aromatic precision.
Giuseppe Quintarelli - Rosso Ca del Merlo 2017
A big Valpolicella red, ample and deep, where aromatic finesse meets a velvety and persistent palate.
Ink Grade - Cabernet Sauvignon 2019
A structured and precise mountain Cabernet, intensely expressing the volcanic freshness of Howell Mountain.
Heitz Cellar - Martha's Vineyard 2018
An iconic Napa Valley Cabernet Sauvignon, combining menthol freshness, fruit depth, and elegant texture.
Giuseppe Quintarelli - Amarone della Valpo Classico 2018
An Amarone della Valpolicella Classica of remarkable depth, combining richness, aromatic complexity, and balance on the palate.
Christophe Abbet - Syrah 2020
A deep and spicy Valais Syrah, combining mountain freshness with a velvety texture.
Borgogno - Barolo Riserva 2016
A classic Barolo Riserva from Borgogno, combining aromatic depth, firm structure, and great aging potential.
Catena Zapata - Nicasia 2020
A high-altitude Malbec from Catena Zapata, combining aromatic intensity, Andean freshness, and textural depth.
Giuseppe Quintarelli - Alzero Cabernet 2015
A great Venetian red in the Amarone style, remarkably deep and built for long cellaring.
Catena Zapata - Adrianna River 2022
A high-altitude Malbec, precise and profound, that brilliantly expresses the unique minerality of the Adrianna vineyard.
Bond - St Eden 2021
A single-vineyard Oakville Cabernet Sauvignon, marrying depth, precision and the sculpted elegance of the St. Eden terroir.
Heitz Cellar - Trailside Vineyard 2018
A precise and classic Rutherford Cabernet Sauvignon, combining freshness, structure, and aromatic depth.
Boekenhoutskloof - Cabernet Sauvignon Franschhoek 2021
A precise and structured Franschhoek Cabernet Sauvignon, where the freshness of the terroir meets the depth of the fruit.
Vega Sicilia - Único 2014
A Ribera del Duero of great depth, combining aromatic complexity, silky texture, and remarkable aging potential.
Giuseppe Quintarelli - Amarone della Valpolicella classico Riserva 2015
An Amarone of great depth, where the richness of the fruit combines with a rare elegance and an impressive length.
Chiappini - Felciaino 2021
A structured and gourmet Bolgheri red, where the ripeness of the fruit meets the Mediterranean elegance of the coastal terroir.
Elizabeth Spencer - Cabernet Sauvignon Rutherford 2019
A Rutherford Cabernet Sauvignon combining aromatic depth, precise structure, and a lingering finish.
Boekenhoutskloof - Cabernet Sauvignon Stellenbosch 2021
A precise and structured Stellenbosch Cabernet Sauvignon, where the freshness of the fruit meets the elegance of the oak.
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.