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.
Torres - Mas De La Plana 2018
A single-vineyard Cabernet Sauvignon, blackcurrant and cedar built for long ageing.
Domaine de la Roche Aiguë - Beaune 1er Cru Les Cras Rouge 2022
A dense Beaune premier cru, marked by blackcurrant and truffle.
Rocca Di Frassinello - Ornello 2020
Four Maremma grape varieties in a structured red: black fruit, pepper and cedar.
Rocca Di Frassinello - Baffonero Le Grand Cru 2019
Maremma Merlot aged in new barriques, blackcurrant, mocha and velvety tannins.
Domaine du Four Bassot - Mercurey 1er Cru Les Croichots Rouge 2022
A Côte Chalonnaise premier cru all in silk, redcurrant and liquorice on the finish.
Gianni Gagliardo - Barolo Castelletto 2020
Castelletto gives a dense Barolo, dried rose and leather, built for long ageing.
Argiano - Solengo 2021
A dense Super Tuscan, blackcurrant and dark chocolate, built for the cellar.
Valdrinal - 24 Riserva 2019
Long-aged Tempranillo from Ribera del Duero, blueberry, leather and cocoa.
Castellare Di Castellina - Coniale Cabernet Sauvignon 2020
Cabernet Sauvignon as seen from Castellina: blackcurrant, graphite and black pepper.
Rocca Di Frassinello - Rosso 2019
Frassinello's Tuscan blend: ripe cherry, vanilla and cedar, made for the table.
Doña Paula - Alluvia Malbec 2018
A single-parcel Malbec from the Uco Valley: dense, floral and built to last.
Dalla Valle - Cabernet Sauvignon 2018
Blackcurrant, black cherry and cedar: a Napa Cabernet with dense, classy tannins.
Doña Paula - Seleccion De Bodega Malbec 2018
Doña Paula's bodega selection: deep Malbec, leather and violet.
Doña Paula - Los Indios Malbec 2018
Cool-climate Malbec from El Cepillo, pepper and violet on a firm frame.
Gianni Gagliardo - Barolo 2019
Five villages blended into a firm, floral Barolo that is already harmonious.
Luna Sicana - Nero d'Avola "A Zita cu Zitu" 2019
A Nero d'Avola on the freshness and minerality of the Sicilian terroir
Tenuta San Guido - Sassicaia 2022
One of the most exceptional wine creations of the century
Catena - Malbec 2023
A high-altitude Malbec, deep and precise, between generous black fruit and mineral freshness.
Altos las Hormigas - Malbec Reserva 2020
A terroir Malbec, precise and vibrant. Limestone freshness frames deep fruit.
Planeta - Santa Cecilia 2021
A deep, sun-drenched Nero d'Avola, where the freshness of Noto refines a generous body.
Hartenberg - Shiraz 2021
A Stellenbosch Shiraz that is both generous and precise, where the richness of the fruit is combined with an elegant structure.
Doña Paula - Los Cardos Red Blend 2018
Three grape varieties, a round, spicy Argentinian red that slips down easily at the table.
Doña Paula - Los Cardos Cabernet Sauvignon 2021
Blackcurrant and pepper, a straightforward Argentinian Cabernet that needs no waiting.
Yarra Yering - Dry Red N°3 2019
A red from the Yarra Valley combining freshness, spice and fine texture, the elegant signature of Yarra Yering.
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.