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.
La Rioja Alta - Gran Reserva 890 2011
A great classic Rioja, combining aromatic complexity, fine texture and very long aging potential.
Vasse Felix - Filius Cabernet Sauvignon 2020
A precise and structured Margaret River cabernet, combining maritime freshness and fruit intensity.
Michelini i Mufatto - Post Crucifixion 2021
A deep and vibrant Bierzo from old vines, where the Mencía grape precisely expresses the mineral freshness of the Atlantic hillsides.
Parker Coonawarra Estate - Terra Rossa Cabernet Sauvignon 2021
A Cabernet Sauvignon from Coonawarra that combines intensity of black fruits, freshness and assertive structure.
Parker Coonawarra Estate - 95 Block Cabernet Sauvignon 2020
A precise and structured Coonawarra cabernet, a pure reflection of the Australian terra rossa.
The Wine People - Volpetto Chianti Riserva 2020
A Tuscan Chianti Riserva that combines ripe fruit, freshness and structure in a classic and precise style.
Kanonkop Wine Estate - Estate Cellar Release Pinotage 2015
A deep and structured Pinotage from Stellenbosch, combining aromatic intensity and elegant texture.
Pine Ridge - Napa Valley Cabernet Sauvignon 2019
A structured and generous Napa Valley Cabernet, which combines aromatic intensity and elegance on the palate.
Tyrrell's - Winemakers Selection Vat 8 Shiraz Cabernet 2021
An iconic blend from the Hunter Valley, where the richness of Shiraz meets the elegance of Cabernet in a structured and harmonious Australian red.
Kanonkop Wine Estate - Paul Sauer 2021
A great Bordeaux blend from Simonsberg, combining aromatic depth, precision and elegant texture.
Parker Coonawarra Estate - First Growth Cabernet Sauvignon 2019
A full-bodied and precise Cabernet Sauvignon from Coonawarra, where concentration is combined with a remarkably balanced freshness.
Viu Manent - El Incidente Carmenère 2019
A Carmenère from Colchagua that is both intense and precise, where the depth of the fruit is combined with a beautiful freshness.
Gómez Cruzado - Honorable 2016
A Rioja of character, precise and refined, which intensely expresses the terroir of Rioja Alta.
Vasse Felix - Premier Cabernet Sauvignon 2020
A Cabernet Sauvignon from Margaret River combining aromatic precision, firm structure and maritime freshness.
El Porvenir - Malbec Alto de Los Cuises 2021
A haute couture Malbec from an exceptional terroir
Bodegas Olivares - Altos de la Hoya 2022
A high-altitude Monastrell that combines Mediterranean concentration and remarkable freshness.
Henschke - Cyril Henschke Cabernet Sauvignon 2018
A precise and intense high-altitude Australian Cabernet Sauvignon, where power meets elegance.
Glenelly Estate - Lady May Cabernet Sauvignon
The estate's great vintage, a tribute to the great Bordeaux blends
Glenelly Estate - Estate Reserve Red 2017
The elegance of Stellenbosch terroir in every sip
Cave des Amandiers - Humagne Rouge 2022
A rare grape variety from the Valais, black berries, leather and damp earth, a frankly wild red.
Val Di Suga - Brunello Di Montalcino 2019
Val Di Suga's classic Brunello, firm Sangiovese, cherry and undergrowth.
Val Di Suga - Brunello Di Montalcino Poggio Al Granchio 2019
Poggio Al Granchio: a mineral Brunello with dense tannins, blackberry and violet.
Torres - Las Pisadas La Carbonera 2018
Modern-style Rioja Tempranillo, ripe cherry and perfectly integrated oak.
Domaine du Four Bassot - Givry Rouge 2023
Givry in a round style, black cherry and pepper, without a trace of rusticity.
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.