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.
Golan Heights Winery - Yarden Syrah 2021
A Syrah from the volcanic heights of the Golan, deep and refined. An ample, smoky and spicy red.
Nicolo Grippaldi - Nero d’Avola Il Vino Di Pico 2022
Tank-fermented Nero d'Avola, blackberry and pepper: Sicily without oak make-up.
Ovid - Napa Valley 2019
Power and liveliness in one glass: coffee, chocolate, then ripe fruit on the finish.
Marqués de Murrieta - Gran Reserva 2016
A Rioja Gran Reserva that is deep, fresh and silky all at once. The Ygay tradition in a precise and long-lived expression.
Château Beau-Séjour Bécot - Petit Bécot Saint-Émilion Grand Cru 2021
A supple, indulgent Saint-Émilion Grand Cru from Beau-Séjour Bécot. Merlot expresses itself here with freshness and finesse.
Pio Cesare - Barolo Ornato 2021
A great Barolo from Serralunga d’Alba, intense and full of breeding. Power combines here with remarkable precision.
Antonio Madeira - Tinto 2022
A high-altitude Dão, vibrant and mineral. Fine fruit meets the freshness of granite.
Giacomo Fenocchio - Nebbiolo Langhe 2022
A precise Langhe Nebbiolo, between fruit, flowers and mineral depth.
Seghesio Family Vineyards - Sonoma Zinfandel 2022
A generous, fruity and balanced Sonoma Zinfandel. The warm, delicious signature of Seghesio.
Viu Manent - Secret Malbec 2022
A delicious, fresh Chilean Malbec, where intense fruit meets a mineral structure.
Marqués de Murrieta - Dalmau 2020
A contemporary single-parcel Rioja, deep and finely chiselled. Power expresses itself here with freshness and precision.
Portal del Priorat - Gotes del Montsant 2022
A generous, mineral Priorat, where ripe fruit meets the freshness of schist.
Artadi - Viñas de Gain 2021
A Rioja Alavesa Tempranillo, at once juicy, fresh and finely spiced. Elegant fruit in the service of terroir.
Tyrrell's - Hunter Valley Shiraz 2021
A fresh, savoury Hunter Valley Shiraz, carried by vivid red fruit and a spicy structure.
San Polino - Rosso 2022
A lively, harmonious Sangiovese from Montalcino, between deep fruit and Tuscan freshness.
Errázuriz - Don Maximiano 2020
A big Chilean red from the Aconcagua Valley, combining depth, finesse, and remarkable length.
Ridge Vineyards - Pagani Ranch Zinfandel 2023
A great old-vine Zinfandel, deep and vibrant. The freshness of Sonoma Valley balances its generous body.
Tedeschi - Marne 180 2022
A deep, velvety Amarone, where ripe fruit meets spice and the finesse of marl soils.
Cristom - Estate Syrah 2014
A high-altitude Syrah with a fresh and spicy style, combining fruit depth with elegant texture.
Hahn - Smith & Hook Cabernet Sauvignon 2020
A Californian Cabernet Sauvignon that is generous and structured, combining intense fruit, spice, and elegant oak.
De Martino - Vigno 2021
A Chilean old-vine Carignan, combining freshness, depth, and remarkable energy.
Ravenswood - Zinfandel Lodi 2022
A generous, spicy Lodi Zinfandel, supported by a fine oaky structure.
Luis Pato - Vinhas Velhas Tinto 2023
An old-vine Baga, vibrant and deeply food-friendly.
Macán - Macán 2020
A great Rioja Tempranillo, deep and silky, where controlled power and freshness move forward together.
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.