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.
Ridge Vineyards - Monte Bello 2022
A great Californian mountain red, taut with freshness and minerality. A bottle built for the cellar and for fine dining.
Tapanappa - Whalebone Vineyard 2020
A great Australian red of freshness and precision. The finesse of Cabernet on the limestone of Wrattonbully.
Boekenhoutskloof - Syrah 2021
A dense, racy Swartland Syrah, carried by black fruit, spice and lovely freshness.
Catena Zapata - Nicolas 2021
A great mountain blend, precise and deep. Andean freshness in the service of a Bordeaux-style structure.
Maverick - Twins Barrel Select Shiraz 2021
A generous Barossa Shiraz, deep and silky. Toasted oak underlines its vivid black fruit.
Moss Wood - Amy's 2022
A Bordeaux-style blend from Margaret River: deep, fresh and delicately spiced.
Ridge Vineyards - Three Valleys 2023
A generous Californian blend, driven by Zinfandel and fine freshness. The Ridge signature in a delicious, approachable style.
Viu Manent - Viu 1 Malbec 2021
A deep, energetic Chilean Malbec, born from century-old vines in Colchagua.
Ouled Thaleb - Tandem Alain Graillot 2022
A high-altitude Moroccan Syrah, sun-drenched and fresh. Morocco meets the spirit of the Rhône.
Yarra Yering - Carrodus Shiraz 2018
A Shiraz from the Yarra Valley of great finesse, combining aromatic intensity, freshness and depth of texture
Errázuriz - La Cumbre 2019
A Chilean Syrah from the Aconcagua Valley, deep and structured, combining aromatic intensity with elegance on the palate.
Mac Forbes - Hugh Cabernets 2019
A precise, elegant Yarra Valley Cabernet, driven by fine tannins and remarkable freshness.
Villa Oliveira - Touriga Nacional 2017
A deep, elegant Touriga Nacional from the Dão, between black fruit, granite freshness and spice.
Moss Wood - Cabernet Sauvignon 2021
A great Margaret River Cabernet, deep, refined and built for ageing.
Reta - Romelio 2020
A Chilean red from the Maipo Valley, combining Andean freshness, intense fruit and elegant structure.
Ridge Vineyards - Estate Cabernet Sauvignon 2021
A precise, deep mountain Cabernet, driven by freshness. A fine structure built for ageing.
Harlan Estate - Harlan 2021
A deep, finely chiselled expression of the Napa Valley hills.
Moss Wood - Ribbon Vale Cabernet Sauvignon 2021
A deep, classy Margaret River Cabernet, driven by black fruit, cedar and elegant freshness.
Beaumont Family Wines - Raoul's Red Blend 2023
A South African red blend combining maritime freshness, ripe fruit and a supple structure for an accessible and tasty tasting experience.
Yarra Yering - Agincourt Cabernet Sauvignon 2017
A Yarra Valley cabernet combining freshness, aromatic precision and elegant structure.
Michelini i Mufatto - Encrucijada Mencía 2021
A precise and fresh expression of Mencía from Bierzo, combining aromatic finesse and mineral tension.
Otronia - Rugiente 45 Pinot Noir 2019
A high-latitude Patagonian Pinot Noir, precise and vibrant, where extreme freshness meets the elegance of the southern terroir.
Otronia - Block I Pinot Noir 2019
A Patagonian Pinot Noir from a cold climate, precise and vibrant, where the freshness of the extreme south meets an elegant aromatic depth.
Blank Canvas - Una Volta 2020
A precise and elegant New Zealand Syrah that combines freshness, aromatic depth and a silky texture.
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.