What wine goes with beef? Our reds by cooking method
742 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.
Vigneti del Vulture - Pipoli Aglianico del Vulture 2024
A 100% Aglianico wine: an ancient grape variety from the Basilicata region
Atamisque - Atamisque Malbec 2023
Atamisque's high-altitude Malbec, black fruit, leather and chocolate in the background.
Groot Constantia - Lady of Abundance 2021
An astonishing blend with flavors of black fruits and spices
Atamisque - Serbal Pinot Noir 2025
A wine far from the powerful reds we know from Argentina: supple, charming, attractive and beautifully lively.
Pete's Pure - Shiraz 2021
Blackberry, plum and black pepper: a generous Australian Shiraz with smooth tannins.
Southern Right - Pinotage 2023
An intense and complex Pinotage, grown on the shores of the Atlantic Ocean
Birichino - Bechthold Cinsault 2023
A red with captivating aromas from old Cinsault vines over 130 years old!
Birichino - Saint Georges Pinot Noir 2023
A superb Californian Pinot noir, made with finesse, freshness and deliciousness
Sottimano - Maté Brachetto 2025
A bright, floral and fragrant wine.
Tenet Wines - Syrah The Pundit 2020
The expression of Washington's terroirs expressed through Syrah
Zeni - Amarone della Valpolicella Classico "Vigne Alte" 2019
A haute couture Amarone with a seductive and intense aromatic palette
Domaine des Tourelles - Rouge 2022
A high-altitude red of great character, coming from one of the founding areas of Lebanese viticulture.
Niepoort - Drink Me Nat Cool (1L) 2025
1 liter of happiness in a bottle for this wine vinified in a pure and natural style.
Zorah - Karasi 2022
A unique and complex wine aged in Armenian amphora with spices and black fruits.
Riebeek Cellars & Ryno Booysen - Percheron Shiraz-Mourvèdre 2025
A generous blend in the “Languedocian” style but with a resolutely South African identity
460 Casina Bric - Barolo 2018
An intense Barolo deeply imbued with its high altitude terroir
San Marzano - Negroamaro Puglia 2024
A sublime Negroamaro, an indigenous grape variety from Puglia.
Groot Constantia - Shiraz 2021
A magnificent Syrah with a fine and elegant structure
Tricerchi - Rosso di Montalcino 2024
A Rosso di Montalcino made with elegance and freshness
Valdrinal - Crianza Tradicion 2021
A tasty Ribera del Duero with notes of forest fruits and oriental spices
Bear Creek & Samantha Bailey - Rib Tickler Shiraz 2023
A suave and gourmet expression of Syrah
Arewine - Karmir Rouge 2022
Ripe cherry, vanilla and sweet spice, a barrel-aged Armenian red that embraces its depth.
Zuccardi - Serie A Bonarda 2018
An intense wine whose mountain altitude provides balance and finesse
Listening Station - Shiraz 2023
A Syrah from Victoria, supple and with peppery notes
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.