What wine goes with beef? Our reds by cooking method
152 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.
De Martino - Legado Carmenère 2022
A Carmenère from Maipo, the grape's historic birthplace in Chile, velvety and spicy, with fine tannins.
Catena - La Marchigiana Criolla 2025
A Criolla from Gualtallary vinified in amphora with no added sulphites, pure, fresh and succulent.
Altos las Hormigas - Appellation Paraje Altamira Malbec 2021
A single-plot Malbec from Paraje Altamira, vertical and mineral, born on the limestone of the Uco Valley.
Altos las Hormigas - Malbec Clásico 2023
A lively, juicy Malbec from Mendoza, made from organic grapes from Luján de Cuyo and Paraje Altamira.
Altos las Hormigas - Colonia Las Liebres Bonarda 2023
An organic Bonarda from Mendoza, juicy and round, between black cherry, olive and pink peppercorn.
Hartenberg - Doorkeeper Shiraz 2023
A fruity, velvety Shiraz from Stellenbosch, between blackberry, plum and white pepper, in a modern style.
Monte Santoccio - Amarone della Valpolicella Classico 2020
A classic Amarone from Fumane, dried on racks until January, dense, velvety and balanced.
Monte Santoccio - Santocciorosso 2023
A red from Fumane off the beaten track, blending dried Corvina with international grape varieties.
La Spinetta - Langhe Nebbiolo 2023
The Nebbiolo from the hills of Neive by La Spinetta, elegant, fresh and with velvety tannins.
Borgogno - Barolo Fossati 2013
A 2013 Barolo aged four years in large oak vats, from the Fossati cru between Barolo and La Morra.
Terroir Al Limit - Terra de Cuques Negre 2022
Grenache and Carignan on the llicorella of Torroja: a juicy, precise and vibrant Priorat.
Pegaso - Arrebatacapas 2022
A plot of Grenache planted in 1953 on the schist of Cebreros, at the heart of the Sierra de Gredos.
Ladeiras Do Xil - Gaba do Xil Mencía 2021
A Mencía from the slate and granite terraces of Valdeorras, spicy, juicy and thirst-quenching.
Bodega Lanzaga - Tabuérniga 2022
A valley of terraces in Labastida cultivated for 1,300 years, for a vertical, pure and mineral Rioja.
Bodega Lanzaga - LZ 2024
The village wine of Lanziego, fermented in small concrete vats in the spirit of 1920s Riojas.
Te Mata Estate - Coleraine 2021
Te Mata's emblematic Bordeaux blend, from the oldest vines in the Havelock Hills.
Te Mata Estate - Bullnose Syrah 2019
A Syrah from Hawke's Bay grown on old iron-rich soils, floral, spicy and velvety.
False Bay - Bush Vine Pinotage 2023
An old bush-vine Pinotage from the Coastal Region, round, juicy and spicy.
Boekenhoutskloof - The Chocolate Block 2023
A Syrah-led blend from the Swartland, dense and velvety, now a South African classic.
The Sadie Family - Treinspoor 2024
An old bush-vine Tinta Barocca from near Malmesbury, floral, dense and built to last.
The Sadie Family - Sonvang 2024
The first vintage from a field-blend vineyard in the Paardeberg, a blend of twelve Mediterranean grape varieties.
Niepoort - Batuta 2023
Niepoort's great red, a blend of old Douro vines, mineral, vibrant and of rare finesse.
Quinta de la Rosa - Reserva 2022
A Douro red foot-trodden in lagares, dense and spicy, born on the terraces of Pinhão.
Domaine des Tourelles - Marquis des Beys 2020
The prestige cuvée of Domaine des Tourelles, syrah and cabernet from the Bekaa with aromas of cedar.
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.