What wine goes with beef? Our reds by cooking method
721 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.
Tarapacá - Carménère Reserva 2024
The emblematic grape variety of Chile in a vintage that is both fleshy and intense.
Torres - Pago del Cielo Celeste Reserva 2018
The flagship of the estate, combining roundness and aromatic richness
Silver Oak - Cabernet Sauvignon Alexander Valley
A legendary Cabernet Sauvignon from the Napa Valley
Bousquet - Gran Malbec 2024
An assembled Malbec, dense and complex, from the Gualtallary highlands
Goldeneye - Pinot Noir 2019
A precise and complex Pinot Noir from the Anderson Valley
Renzo Masi - Chianti Riserva 2022
A magnificent Chianti with nuances of spices and wild fruits.
Álvaro Palacios - Camins del Priorat 2024
A sophisticated blend made by Álvaro Palacios, surely the most talented winemaker in Spain.
Morgenster - Lourens River Valley 2013
A sophisticated Bordeaux blend, resulting from a cooperation with the famous Château Cheval Blanc!
Hammeken Cellars - Tosalet Vieilles Vignes 2013
A concentrate of fruits and spices for power lovers!
E's Vino - Malbec 2024
An elegant Malbec, from the high-altitude terroirs of Gualtallary, combining intensity, structure and minerality.
Caelum - Malbec Reserva 2019
A Malbec from Mendoza that combines intensity, finesse and depth with remarkable elegance.
Caelum - Malbec Gran Reserva 2016
A powerful and elegant high-altitude Malbec, where aromatic depth and freshness blend harmoniously. A great wine for laying down.
Antiyal - Escorial 2020
The quintessence of Carménère, expressed by a master of Chilean viticulture.
Cave des Amandiers - Syrah 2022
Syrah grown right up into the mountains: ripe, peppery and smoky on velvety tannins.
Domaine du Four Bassot - Mercurey 1er Cru Le Clos Fourneaux Monopole Rouge 2022
A Mercurey monopole, a dense premier cru, tobacco and black fruit.
Domaine Cachat-Ocquidant - Aloxe-Corton 2023
Aloxe-Corton Pinot Noir in its broad style: tannic and deep.
Ceretto - Barolo 2021
Tobacco, truffle and dried rose: a classic Barolo that calls for patience.
Domaine Jeannin-Naltet - Mercurey 1er Cru Clos des Grands Voyens Rouge 2023
The Clos des Grands Voyens: black cherry and violet on silky tannins.
Tarapacá - Gran Reserva Carménère 2023
A round and spicy Carménère influenced by the proximity of the Maipo River
Vesevo - Taurasi 2016
A powerful and elegant Taurasi, from the volcanic soils of Campania, which expresses all the depth of the Aglianico
Stellenrust - Kleine Rust Red 2019
An astonishing blend of Pinotage and Syrah, with flavors of red fruits and smoky spices
Herdade Do Mouchao - Dom Rafael 2019
Made from foot-crushed grapes, this cuvée embodies intensity, complexity and pleasure!
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.