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Beef and red wine are a classic match – think Bordeaux with roast beef, Malbec with burgers, and Pinot Noir with creamy Stroganoff. Read our handy guide to discover top pairings for different beef dishes, with tips on matching by cut, sauce and cooking style.
Picture the scene … a table laid out with napkins and cutlery, glasses glinting in the candlelight, a joint of rare beef surrounded by roast potatoes, parsnips and carrots, the mouthwatering scent of homemade gravy .... and the pièce de resistance? A bottle of good claret – served with reverence, providing the perfect accompaniment to the feast.
Luckily for me, this was my very first experience of tasting wine – a eureka moment that has stayed with me to this day. I’d still argue that Bordeaux and roast beef is the perfect pairing. But life would be dull if we ate and drank the same every day – so here are my top tips for matching wine with beef, along with specific suggestions for some of my favourite recipes.
Pairing wine with beef – the basics
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 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.
That said – let’s get into some my top beef and wine recommendations for you to try.
My top five wine and beef pairings
1. Roast beef and red Bordeaux
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.
Bordeaux is France’s best-known wine region, and its reds are made from a blend of Merlot and Cabernet Sauvignon (plus, occasionally, a few others). They range from young fruity reds to serious, barrel-matured beauties that can age for decades.
Bordeaux reds 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. Here are three top recommendations for you to try:
Something tasty: any Bordeaux AOC red on our list will make a great partner to roast beef with all the trimmings.
Something special: step up to a smooth plummy Saint-Emilion or an elegant, cassis-and cedar-scented Médoc.
Something different: don’t fancy Bordeaux? A Chianti Classico, with deep cherry fruit and a hint of oaky spice will work just as well.
2. Spaghetti Bolognese and Chianti
Homemade Bolognese can be a real treat. I like to start mine with a soffritto – finely chopped vegetables and herbs, sauteed with some bacon bits as a base for the sauce. Slow cooking is key too – thickening the sauce and filling the house with tantalising aromas.
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. Here are three top recommendations for you to try:
Something tasty: a Chianti DOCG will go down a treat with Spag Bol – I love the wines from Paolo Masi’s beautiful Tuscan estate.
Something special: step up to a Chianti Classico Riserva – its intense cherry fruit and cedary complexity will turn a meal into a feast.
Something different: don’t fancy Chianti? A bold, spicy Aussie Shiraz will work beautifully too – especially if there’s a dash of chilli in your sauce.
3. Matching wine with 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 handy guide to matching wine with the most popular styles 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.
4. Beef Stroganoff and Pinot Noir
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.
Pinot Noir is the great grape of Burgundy – but you can find great examples from Chile, New Zealand and Australia, among other places.
Something tasty: a fruity, young Pinot Noir will make a perfect partner to your Stroganoff, providing lovely cherry and red fruit flavours.
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.
Something different: don’t fancy Pinot Noir? A smooth, fruity Merlot from Australia or Southern France makes a great alternative.
5. Beefburgers and Malbec
You don’t have to whip up a gourmet feast every time you want to enjoy a glass of wine. The classic combo of burger and chips is as good an excuse as any in my book. Though of course, you can go all out to create the world’s greatest gourmet burgers if you like.
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.
Something tasty: an Argentinian Malbec will go down a treat with a juicy burger, packed with your favourite toppings.
Something special: if you’re stepping up with a Waygu beef burger, go for a barrel-aged Malbec to suit the more complex flavours.
Something different: most reds will pair well with burgers so you can just pick your favourite – a Merlot or Cabernet Sauvignon would top my list.
I hope you’ve found some inspiration here. You can find out more about pairing food and wine in our Food and wine pairing – beginners guide.
About the author
Chris Larkin
A seasoned copywriter with over two decades experience, Chris has been part of the team since 2021. At Laithwaites HQ, you’ll find him either working on our latest catalogue or creating informative content for our website. Qualified to WSET Level 3 Wine, Chris is as geeky about wine as he is about copywriting. But when it comes to choosing a special bottle, he is a traditionalist, and loves a good Bordeaux or Mâcon Chardonnay.
