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.
Yarra Yering - Underhill Shiraz 2017
A refined and spicy expression of Shiraz from the Yarra Valley, combining freshness, depth and length.
Kanonkop Wine Estate - Kadette Cape Blend 2024
A precise and generous Cape Blend, which marries the soul of Pinotage with the elegance of Bordeaux grape varieties.
Henschke - Henry's Seven 2023
A Rhône blend with an Australian twist, juicy and spicy, which fully expresses the generosity of the Barossa.
Morra Gabriele - Foravia Langhe Nebbiolo 2024
A Nebbiolo crafted in the codes of the modern era: fresh, elegant and airy
Domaine Bonnardot - Côtes de Nuits Villages Rouge 2023
Côte de Nuits-Villages, black cherry and undergrowth, silky tannins.
Domaine de la Roche Aiguë - Hautes-Côtes de Beaune Rouge 2024
Pinot from the hills above Beaune: fruity, with liquorice notes, ready for the table.
Duckhorn - Merlot “Three Palms” 2020
One of the most famous Merlots in Napa Valley
Duckhorn - Cabernet Sauvignon 2020
One of the benchmark Cabernet Sauvignons in Napa Valley
Domaine Dubois - Nuits-Saint-Georges Rouge 2023
Blackcurrant and black cherry with a hint of tobacco: Nuits-Saint-Georges in its structured style.
Bousquet - Virgen Malbec 2023
No added sulphites and no time in barrique: Malbec laid bare, full of fruit.
Stag's Leap Wine Cellars - Hands Of Time 2018
Stag's Leap's entry-level wine, supple and fruity, to open straight away.
Doña Paula - Los Cardos Malbec 2024
A beautiful representation of Argentinian Malbec
David & Nadia - Grenache 2022
The finesse of South African granite in an ethereal Grenache
Jasci - Montepulciano sans soufre 2023
A concentrate of red fruits and sweet spices in this cuvée dedicated to pleasure.
Bella Union - Cabernet Sauvignon 2018
The union of 2 extraordinary Cabernet Sauvignon vineyards, this is the first wine made by Belle Union.
Twomey - Anderson Valley Pinot Noir 2023
A premium Pinot Noir from the cool climate of the Anderson Valley
Silver Oak - Napa Valley Cabernet Sauvignon
A legendary Cabernet Sauvignon from the Napa Valley
Stag's Leap Wine Cellars - SLV 2020
The vintage that beat the most Bordeaux blind at the 1976 Judgment of Paris
Matías Riccitelli - Viñedos de Montaña Malbec 2018
A clean Malbec that reflects the elegance and power of the old vines of Mendoza
Zuccardi - Aluvional Gualtallary Malbec 2017
A single-plot Malbec from one of the most beautiful microclimates in Mendoza
Etchart - Privado Cabernet Sauvignon 2024
Etchart's Cabernet: blackcurrant and cedar, with firm but ripe tannins.
La Rural - Rutini Apartado Gran Malbec 2018
A dense and complex Malbec from a selection of 3 exceptional terroirs
Campagnola - Piuma Valpolicella Ripasso 2019
A round and charming Valpolicella Ripasso
Goldeneye - Confluence Vineyard Pinot Noir 2018
A world-class Pinot Noir from California's northernmost vineyards
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.