What wine goes with beef? Our reds by cooking method
705 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.
El Esteco - Don David Reserve Malbec 2023
An intense Malbec from the Cafayate valley perched 1800 meters above sea level
Duvernay - Rully Meix de Pellerey Rouge 2024
Black cherry, leather and fine spices: a velvety red Rully, made for the table.
Argiano - Brunello Di Montalcino 2020
Montalcino Sangiovese at its deepest: leather and black cherry.
Paternoster - Aglianico del Vulture Don Anselmo 2017
Aglianico del Vulture in its flagship cuvée: volcanic, dense and built to last.
Postmark - Cabernet Sauvignon 2021
Napa Cabernet in its straightforward style: ripe blackcurrant and polished tannins.
Santa Rita - Medalla Real Carmenere 2022
A velvety Carménère, blackberry and black pepper, with the herbaceous touch that is the grape's signature.
Domaine Cachat-Ocquidant - Chorey-Lès-Beaune Rouge 2024
Chorey-lès-Beaune, plum and cherry lifted by a hint of leather, silky tannins.
Rockford - Rifle Range Cabernet Sauvignon 2018
A top-notch Cabernet Sauvignon from the Barossa Valley!
Bousquet - Ameri Malbec 2023
Bousquet's great organic cuvée: a high-altitude Malbec built to be cellared.
Doña Paula - Estate Bue Edition 2022
An astonishing blend of Pinot Noir, Malbec and Bonarda
Far Niente - Cabernet Sauvignon 2023
This magnificent Cabernet Sauvignon is considered one of the best in Napa
Vigneti Canosini - Tufarello Nero di Troia 2023
Nero di Troia, an indigenous grape variety from northern Puglia
Caelum - Cabernet Sauvignon Gran Reserva 2016
A powerful and refined high-altitude Cabernet Sauvignon, where intensity and elegance come together in harmony.
Caelum - Blend Icono 2020
An exceptional blended wine, combining power, complexity and balance
Charles Melton - Nine Popes 2018
A blend in the style of the great wines of the southern Rhône, combining richness, spices and balance typical of the Barossa Valley.
Château Queyron Pindefleurs - Saint-Émilion Grand Cru 2018
Right Bank Merlot: black fruit and leather, with the structure of a Saint-Émilion built for ageing.
Valdrinal - Quinq 2016
Old Castilian vines at 900 metres, eighteen months in new oak barrels.
Diemersfontein - Cabernet Sauvignon 2015
Cabernet Sauvignon from Wellington, blackcurrant and cedar on a well-held tannic frame.
Bousquet - Malbec Reserve 2024
Bousquet's reserve Malbec, blackberry and cocoa on a velvet of tannins.
Jay Christopher - Basalte Pinot Noir Willamette Valley 2018
A world-class Pinot noir, with notes of spices and undergrowth
Montecrocetta - Roncaiolo Apassite 2017
A Cabernet Franc and Cabernet Sauvignon blend, made using the ripasso method
Diego Sinatra & Guillaume Letang - Tesoro de los Andes 2021
A generous blend of Malbec and Bonarda
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.