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.
Veramonte - Pinot Noir 2024
A typical Chilean Pinot Noir, well structured, delicious and organic!
El Porvenir - Amauta Malbec 2023
A sunny wine expressing the typicality of Malbec from Cafayate
Wildeberg - Coterie Cabernet Franc & Malbec 2020
A superb blend of Cabernet Franc and Malbec
Quinta Das Maias - Tinto 2023
An organic red with character and typical of the Dão region
Cantine Ermes - Marchese Montefusco Nero d'Avola 2025
An impromptu aperitif? We look further and uncork this delightful Silica wine full of fruit and freshness!
Tarapacá - Carménère 2024
The emblematic grape variety of Chile in a light and expressive cuvée at the same time.
Buglioni - L'imperfetto Valpolicella Superiore 2023
Round and velvety with a deep and long intensity on the palate
Bousquet - Premium Malbec 2025
Blackberry, plum and vanilla: a round organic Malbec, ready as soon as it is opened.
Cantina Cellaro - Usuela Nero d'Avola 2025
A red wine from Sicily with intense character and a marked personality.
Birichino - Scylla 2023
Concentrated red fruits, a pale color, finesse and complexity.
Jasci - Montepulciano 2023
A concentrate of red fruits and sweet spices in this cuvée dedicated to pleasure.
Groot Constantia - Gouverneurs Reserve Red 2019
A sophisticated Bordeaux blend with complexity worthy of a great vintage
Antiyal - Kuyen 2020
A lunar and complex vintage, produced using the precepts of biodynamics.
Revancha - La Revancha Malbec 2022
A lacy Malbec, produced in the heart of the Uco valley, considered the best terroir in Mendoza
Fattoria di Basciano - Chianti Rufina 2024
A full-bodied Chianti combining complexity and freshness
Gaia - Notios Red 2024
A unique wine made from the indigenous Agiorgitiko grape variety and a hint of Syrah. Roundness and spices are there!
Birichino - Besson Grenache 2023
A captivating wine from century-old Grenache vines.
Palacios Remondo - La Vendimia 2023
A Rioja wine with plenty of drinkability and deliciousness to guarantee immediate pleasure.
Hamilton Russell - Pinot noir 2023
A long-lasting Pinot noir with complex and refined notes
Bousquet - Pinot Noir Reserve 2024
An altitude Pinot Noir with notes of undergrowth and spices
Boutinot - Callipepla Malbec 2019
A Californian Malbec full of fruit, with a delicious and complex character
Boutinot - El Infernillo Pinot Noir 2021
A Pinot noir from northern Chile, made with finesse and freshness
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.