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.
Catena Zapata - Adrianna Fortuna Terrae 2022
A high-altitude Malbec of great finesse, where Andean freshness meets the depth of Gualtallary's limestone soils.
Dominio de Pingus - Pingus 2022
A Ribera del Duero Tempranillo of great depth, combining concentration, precision, and elegance.
Catena Zapata - Adrianna Mundus Bacillus Terrae 2021
A high-altitude Malbec, with rare mineral precision, that finely expresses the uniqueness of the Adrianna vineyard.
Blank Canvas - Anthem Vineyard 2019
A precise and elegant New Zealand red, where the freshness of Marlborough’s climate meets the depth of the Anthem Vineyard terroir.
Bond - Pluribus 2021
A Spring Mountain hillside Cabernet, deep, structured, and with great aromatic precision.
Bond - Vecina 2021
A hillside Cabernet Sauvignon that is at once powerful, precise and deeply rooted in the Napa Valley terroir.
Reta - Quebrada Chalinga 2022
A taut and deep Chilean coastal canyon Syrah, where granite freshness meets sun-drenched maturity.
Bodegas Tradición - Oloroso VORS + 30 ans NV
A VORS Oloroso of great depth, dry and complex, that intensely expresses the character of the Jerez terroir.
Bond - Quella 2021
A hillside Cabernet Sauvignon combining fruit purity, freshness, and remarkable length.
Neyen Vineyards - Espiritu de Apalta 2017
An Apalta red wine combining depth, freshness and elegance, emblematic of the Neyen terroir.
Catena - Alta Cabernet Sauvigon 2019
An Argentinian high-altitude Cabernet, combining aromatic intensity, Andean freshness, and an elegant structure.
Bond - Melbury 2021
A precise and deep hillside Cabernet Sauvignon, combining aromatic intensity and elegant texture.
Herdade do Mouchão - Mouchão 2014
A great red from Alentejo, deep and structured, carried by the intensity of the Alicante Bouschet.
Artadi - La Poza de Ballesteros 2022
A great single-vineyard Tempranillo, combining depth, fruit precision and a pure expression of the Rioja Alavesa terroir.
Chappaz - Grain Pinot Charrat 2023
A precise and elegant Pinot Noir from the Valais hillsides, where the purity of the fruit meets the mineral energy of Charrat.
Altos las Hormigas - Malbec Terroir Valle de Uco 2022
A precise and juicy high-altitude Malbec, where the freshness of the Uco Valley enhances the expression of the limestone terroir.
Tempos Vega Sicilia - Alión 2021
A Ribera del Duero Tempranillo that is powerful, precise, and elegant, bearing the hallmark of Tempos Vega Sicilia's meticulousness.
Dario di Vaira - Clarice 2022
A Tuscan red from Bolgheri combining fruit ripeness, maritime freshness and elegant structure.
Blank Canvas - Element Vineyard 2019
A precise and fresh New Zealand red, where the fruit's finesse meets the elegance of a maritime terroir.
Altos las Hormigas - Malbec Terroir Lujan de Cuyo 2022
A precise and vibrant terroir Malbec, where Andean freshness enhances the purity of the fruit.
Chappaz - Grain Pinot Les Esserts 2023
A precise and profound Valaisan Pinot Noir from the hillsides, where the finesse of the fruit meets the elegance of the terraces of Fully.
Chappaz - Grain Syrah 2023
A precise and spicy Valais Syrah with a strong terroir, combining alpine freshness and depth of flavor.
Chappaz - Grain Pinot Champ Dury 2023
A precise and silky Valaisan Pinot Noir from the hillsides, which finely expresses the mineral depth of Fully.
Artadi - El Carretil 2022
A great, precise, and deep terroir Tempranillo that elegantly expresses the singularity of Rioja Alavesa.
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.