Beef and Wine

Beef and wine is arguably the most classic pairing in all of gastronomy. But not all beef is created equal, and not all red wines suit every cut. Here is how to match them like a sommelier.

Why Beef and Red Wine Work

It comes down to chemistry. Beef is high in protein and, depending on the cut, fat. Both of these bind with tannins, those astringent compounds in red wine that dry out your mouth. When tannins meet protein and fat, they soften dramatically, turning a harsh wine into something plush and velvety.

This is why a big Cabernet that tastes aggressive on its own becomes butter-smooth alongside a ribeye. The food and wine need each other.

Matching Wine to Cooking Method

Grilled steaks get char, smoke, and Maillard reaction browning. They want wines with some oak influence—Cabernet Sauvignon, Malbec, oaked Rioja. The charred meat echoes the toast from the barrel.

Braised beef (short ribs, boeuf bourguignon) is softer and more unctuous. It pairs well with Burgundy, Côtes du Rhône, or Barolo. The wine’s acidity and complexity complement the rich, falling-apart meat.

Roast beef is more subtle than grilled. Medium-bodied wines like Chianti, Barbera, or Right Bank Bordeaux let the beef shine without overwhelming.

Beef tartare is raw and delicate. It actually wants a lighter red—Pinot Noir, Beaujolais—or even a fuller rosé or white Burgundy.

Classic Beef Pairings

Ribeye with Cabernet Sauvignon: The most marbled cut meets the most tannic wine. The fat softens the tannins. The wine’s structure matches the meat’s intensity. A match made in heaven.

Filet mignon with Pinot Noir: The leanest tender cut deserves something more delicate. A silky Burgundy or Oregon Pinot honors the filet’s subtlety.

Short ribs with Barolo: Both are intense and need time. The wine’s tannins and acidity cut through the richness while its truffle and rose petal notes add complexity.

Burger with Malbec: No shame in drinking well with a burger. Malbec’s plush fruit and soft tannins are perfect for America’s favorite beef preparation.

The Sauce Matters

A steak au poivre with its peppercorn cream sauce might want a Syrah, whose black pepper notes echo the dish. A beef Wellington’s mushroom duxelles points toward Burgundy. Blue cheese-crusted steak can handle a bolder wine—even a Zinfandel.

Always consider the full plate, not just the protein.

One Surprising Beef Pairing

Try beef with Champagne. Not for everyday steaks, but a perfectly grilled ribeye with vintage Champagne is an experience. The wine’s acidity and bubbles cut through the fat like nothing else, while its complexity stands up to the meat. It is fancy, unexpected, and absolutely delicious.

More Protein Pairings

Explore our other protein pairing guides: Lamb and Wine | Pork Pairings | Chicken Matches | Seafood Guide. For wine basics, see our Wine Pairing 101 guide.