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.
Viu Manent - Estate Reserva Carmenère 2022
An approachable and expressive Carmenère from Colchagua, combining ripe fruit, sweet spices and a supple mouthfeel.
Tyrrell's - Winemakers Selection Vat 9 Shiraz 2021
A classic and refined Shiraz from Hunter Valley, where elegance takes precedence over power.
Sebestyen - Ivan bikavér 2019
A balanced and expressive Bikavér from Szekszárd, driven by fruit and spices.
Sebestyen - Görögszo bikaver 2019
A Bikavér from Szekszárd that is both generous and balanced, which precisely expresses the spicy and fruity character of its terroir.
Gómez Cruzado - Vina Dorana Reserva 2017
A Rioja with character that elegantly combines fruit, spices and traditional farming.
Beeslaar - Beeslaar Pinotage 2021
A deep and structured Pinotage that accurately reveals the elegance of Simonsberg-Stellenbosch.
Sebestyen - Porkolab bikavér 2019
A Bikavér from Eger combining black fruits, spices and freshness, rooted in Hungarian tradition.
Viu Manent - Gran Reserva Carmenère 2022
A Carmenère from Colchagua combining ripe fruit, spices and velvety texture, true to the style of Viu Manent.
Sebestyen - Mozaik bikaver 2019
A precise and harmonious Bikavér from Szekszárd, where the freshness of the fruit meets delicate spices.
Henschke - Hill of Grace Shiraz 2019
An icon of the Eden Valley, this deep and elegant Shiraz precisely expresses the uniqueness of the historic Hill of Grace vineyard.
Beaumont Family Wines - Jackal's River Pinotage 2021
A Pinotage from Bot River that is both precise and delicious, where maritime freshness meets a full and spicy texture.
Scions of Sinai - Pinotage Atlantikas 2023
A coastal Pinotage that is fresh, juicy and easy to digest, influenced by the salty taste of the ocean.
Winery of Good Hope - Pinotage Full Berry Fermentation 2023
A juicy and precise South African Pinotage, which emphasizes pure fruit and freshness rather than power.
Gómez Cruzado - Crianza 2021
A precise and balanced Crianza de Rioja Alta, where the fruit combines with an elegant woody touch for great drinkability.
Gómez Cruzado - Cerro Las Cuevas Tempranillo 2018
A precise and elegant Tempranillo from Rioja Alta, where the freshness of the high-altitude terroir meets perfectly controlled ripeness.
Bodegas Olivares - Umbria de la Hoya 2020
A Monastrell from Jumilla combining Mediterranean concentration and altitude freshness.
Château de Targé - Saumur-Champigny Rouge 2019
Blackcurrant, blackberry and green pepper: Saumur Cabernet Franc in its structured style.
Elena Walch - Pinot Nero Aton 2018
Raspberry, cherry and violet, an Alpine Pinot Noir of fine finesse.
Val Di Suga - Brunello Di Montalcino Vigna Del Lago 2019
Vigna Del Lago, a Brunello chiselled by its microclimate, black cherry and fresh herbs.
Duckhorn - The Discussion 2018
Duckhorn's flagship: black fruit, cedar and tobacco in a blend built to last.
Domaine Dubois - Clos de Vougeot Grand Cru 2019
A Clos de Vougeot grand cru: truffle and forest floor over powerful tannins.
Cayuse - Cailloux 2020
Blackberry, blackcurrant and prune, then a spicy finish that lingers in this silky-textured Syrah.
Paraduxx - Red Blend 2018
Seven grape varieties blended in Napa: silky tannins and a long, spicy finish.
Escarpment - Pinot Noir 2021
A Martinborough Pinot Noir, at once fragrant, earthy and finely structured.
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.