Best Wine Pairings For Beef Dishes

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Best Wine Pairings For Beef Dishes

5 Tips to successfully pair wine with Beef

The thing about food and wine matching is that rules are there to be broken.

Can you drink white wine with beef? Absolutely, if you want to. You can even drink Champagne with beef. But red wine is the more obvious choice, because the red fruit flavours will match with the rich, fatty meat.

Here are a few other things to consider:

In general, beef works with well-structured reds, as the wine’s tannins soften beautifully with the beef’s fat, enhancing both wine and food.
Heavier cuts (like ribeye steak) pair best with full-bodied wines like Cabernet Sauvignon or Malbec.
Leaner cuts (like fillet steak) go well with light reds like Pinot Noir or Chianti.
Consider the sauce: a peppery sauce works well with Shiraz, while creamy mushroom sauces work well with lighter reds like Pinot Noir.
Barbecued beef goes well with smoky, or oaked reds – think Malbec or Shiraz.

Roast beef

No surprise here. A full Sunday roast with a joint of beef, perfectly crisped roasties and oversized Yorkshire puddings is hard to beat.

And the traditional wine to serve with it (since the days of Samuel Pepys) is a good red Bordeaux. These wines work beautifully with roast beef as their rich red and black fruit flavours will stand up to the meat’s strong flavours, and their firm tannins will cut through the fat – it’s a match made in heaven.

For something tasty, any Bordeaux AOC red on our list will make a great partner to roast beef with all the trimmings.
For something special - step up to a smooth plummy Saint-Emilion or an elegant, cassis-and cedar-scented Médoc.
For something different, try a Chianti Classico, with deep cherry fruit and a hint of oaky spice.

Steak

Sometimes simplicity is best, and that’s certainly true when it comes to grilled steak – an uncomplicated dish that’s all about the quality of the meat.

Choose a wine that doesn’t get in the way of the steak’s meaty flavour – while adding to the enjoyment of the meal.

Here’s a quick guide to matching wine with the most popular cuts of steak.

1. Ribeye steak and CABERNET SAUVIGNON

Rich, marbled and indulgent, ribeye needs a big bold, structured red. Cabernet Sauvignon’s firm tannins and blackcurrant fruit cut through the fat beautifully. A classic pairing.

2. Sirloin steak and Malbec

Sirloin steak strikes a balance between tenderness and beefy flavour. Malbec – especially from Argentina – delivers plush dark fruit, gentle spice and just the right amount of oomph.

3. Fillet steak and Pinot Noir

Delicate and tender, a fillet steak doesn’t need to be paired with a big red. A soft silky Pinot Noir (think red cherry, subtle oak) will hit the spot perfectly.

4. Rump steak and Rioja

Bold and savoury rump, steak meets works well with a mature oaky red like Rioja. Layers of cherry, vanilla and spice make this a firm favourite for traditionalists.

Beef burgers

Malbec is the classic match here. For starters, it’s such an easy drinking, party-friendly red. You don’t need to sniff and swirl like a sommelier to enjoy it.

Plus, its robust red and black fruit and smoky notes perfectly complement the flavours of a sizzling, freshly grilled burger.

For something tasty - an Argentinian Malbec will go down a treat with a juicy burger, packed with your favourite toppings.
For something special to match with a Waygu beef burger, go for a barrel-aged Malbec to suit more complex flavours.
For something different - most reds will pair well with burgers, so pick your favourite. A Merlot or Cabernet Sauvignon would top our list!

Spaghetti Bolognese

Italy’s Chianti is the classic match here. Good Chianti is only light to medium bodied – but with an acidity that cuts perfectly through flavours of richly sauced dishes like Spaghetti Bolognese, allowing the fruit to shine.

Like Bordeaux, Chianti ranges from light fruity reds to serious, barrel aged treats. The best, from the heart of the region, are labelled Chianti Classico. Look out too, for Chianti Riservas, which must be aged in both barrel and bottle.

For something tasty, a Chianti DOCG will go down a treat with Spag Bol
For something special, step up to a Chianti Classico Riserva – its intense cherry fruit and cedary complexity will turn a meal into a feast.
For something different, try a bold, spicy Aussie Shiraz – especially if there’s a dash of chilli in your sauce.

Beef Stroganoff

Beef is lovely when paired with mushrooms and creamy sauces – from steak with a wild mushroom sauce to beef and mushroom tagliatelle. And of course, there’s the classic Russian stew (now enjoyed worldwide), a rich, creamy beef stroganoff.

For any of these dishes, Pinot Noir is a great choice. Its light, soft texture won’t overpower the creamy texture, and its savoury notes will match the umami flavours of the mushrooms.

For something tasty, a fruity, young Pinot Noir will make a perfect partner to your Stroganoff, providing lovely cherry and red fruit flavours.
For something special, step up to a red Burgundy or New Zealand Pinot Noir and you’ll notice extra depth of flavour – but still that silky texture.
For something different, a smooth, fruity Merlot from Australia or Southern France makes a great alternative.