192 pairings
Cabernet Sauvignon
Bistecca alla fiorentina with Giuseppe Quintarelli Alzero: The Cabernet spine and graphite tannins are the perfect counterweight to charred Chianina beef fat.
The short answer
Across 1,499 beef and red meat pairings on 1,421 of our bottle pages, the grapes our editors pour most often are Cabernet Sauvignon (192), Tempranillo (182), Merlot (175) and Syrah (163). For example, Giuseppe Quintarelli Alzero from Valpolicella with bistecca alla fiorentina: The Cabernet spine and graphite tannins are the perfect counterweight to charred Chianina beef fat.
By style: red 1242, white 146, sparkling 24, fortified 11, orange 8 of the 1,499 pairings.
The wines that turn up most: DOCa Rioja, Barolo, Toscana, DO Ribera del Duero, DOC Dão, Amarone della Valpolicella Classico.
The best grapes for beef and red meat
182 pairings
Tempranillo
Braised oxtail with Pingus: Collagen-rich braised beef underscores the wine's plum and licorice complexity.
175 pairings
Merlot
Beef fillet with bordelaise sauce with Chateau Cheval Blanc: Classic regional pairing: reduced red-wine sauce echoes the wine's own structure and dark-fruit core.
163 pairings
Syrah
Beef Wellington with Ermitage Le Pavillon: Puff pastry richness and mushroom duxelles match the wine's complexity.
131 pairings
Grenache
Braised short rib with truffle with Domaine du Pegau Cuvee da Capo: The wine's massive concentration and warmth demands equally rich food.
116 pairings
Pinot Noir
Boeuf bourguignon with Chambertin Grand Cru: Slow-braised beef in Pinot reduction matches the wine's structure and savoury depth.
105 pairings
Corvina
Braised beef cheeks with bone marrow with Dal Forno Romano Amarone della Valpolicella: The wine's almost overwhelming concentration needs the fat and collagen richness of long-braised ox cheek.
89 pairings
Corvinone
Braised beef short rib with polenta with Giuseppe Quintarelli Amarone della Valpolicella Classico: The wine's dried-fruit concentration and firm tannins embrace the collagen richness of long-braised beef; polenta's neutrality lets the Amarone speak.
Bottles to pour with beef and red meat
The best-rated pairings, one per producer and no more than two from any one region, so the list travels.
Beef fillet with bordelaise sauce
Classic regional pairing: reduced red-wine sauce echoes the wine's own structure and dark-fruit core.
Beef Wellington
Puff pastry richness and mushroom duxelles match the wine's complexity.
Bistecca alla fiorentina
The Cabernet spine and graphite tannins are the perfect counterweight to charred Chianina beef fat.
Boeuf bourguignon
Slow-braised beef in Pinot reduction matches the wine's structure and savoury depth.
Bollito misto
Serralunga power stands up to the platter of boiled meats.
Braised beef cheek
Long-braised collagen melts against firm tannin while the dish's depth meets the wine's licorice register.
Braised beef cheeks with bone marrow
The wine's almost overwhelming concentration needs the fat and collagen richness of long-braised ox cheek.
Braised oxtail
Collagen-rich braised beef underscores the wine's plum and licorice complexity.
Braised oxtail with gremolata
Long-braised collagen-rich beef suits the wine's concentrated mineral tannins.
Braised short rib with bordelaise
Slow-cooked collagen softens the wine's firm structure; the rich sauce mirrors its dense dark fruit.
Rib of beef, dry-aged
Dry-aged beef umami meets Sassicaia's cedar.
Rib of beef, dry-aged with bone marrow
Beef umami and bone-marrow richness meet Masseto's polished depth.
Taste the pairing: food and wine in Tuscany
Food and wine tastings you can book in Tuscany, one of the regions whose bottles our editors pour with beef and red meat.
Small-Group Tuscany Wine Tasting Safaris with Lunch / Dinner
Depart from Florence to eat and drink your way through Chianti, famous for red wines, cuisine, and stunning landscapes. Enjoy a Tuscan lunch or dinner and wine-tasting...
Florence: Mozzarella Cheese Making with Wine and food Tastings
Join a fun mozzarella-making class in Florence with wine tasting, local dishes and expert guidance in a small-group atmosphere. Let’s be honest: you didn’t come to Flo...
Florence: Chianti Wineries Tour with Wine Tasting
Visit two authentic wineries in the beautiful Chianti Hills during this half-day tour from Florence. Meet local winemakers, walk through stunning vineyards, and sample...
Food and wine tastings in Tuscany (86) · Wine and cheese tastings in Tuscany (18) · Wine tastings and winery visits in Tuscany (124) · Cheese tastings and dairy visits in Tuscany (6) · Cooking classes in Tuscany (232) · Food tours in Tuscany (81) · Olive oil tastings and mill visits in Tuscany (30) · Truffle hunting in Tuscany (31) · Wine tours and day trips in Tuscany (250) · Wine tours by bike in Tuscany (30) · All wine and food experiences
pairings by region
- Tuscany: 103 pairings, Tuscany food and wine pairing
- Valpolicella: 101 pairings, Valpolicella food and wine pairing
- Rioja: 94 pairings, Rioja food and wine pairing
- Languedoc: 71 pairings, Languedoc food and wine pairing
- Piedmont: 69 pairings, Piedmont food and wine pairing
- Dão: 66 pairings, Dão food and wine pairing
- Bordeaux: 62 pairings, Bordeaux food and wine pairing
- Alto Adige: 61 pairings, Alto Adige food and wine pairing
- Rhone Valley: 54 pairings, Rhone Valley food and wine pairing
- Provence: 47 pairings, Provence food and wine pairing
- Burgundy: 45 pairings, Burgundy food and wine pairing
- Ribera del Duero: 43 pairings, Ribera del Duero food and wine pairing
Wine with beef and red meat, FAQ
What wine goes with beef and red meat?
Across 1,499 beef and red meat pairings on 1,421 of our bottle pages, the grapes our editors pour most often are Cabernet Sauvignon (192), Tempranillo (182), Merlot (175) and Syrah (163). For example, Giuseppe Quintarelli Alzero from Valpolicella with bistecca alla fiorentina: The Cabernet spine and graphite tannins are the perfect counterweight to charred Chianina beef fat.
Red or white wine with beef and red meat?
Most often red: of the 1,434 beef and red meat pairings, the split by style is red 87%, white 10%, sparkling 2% and fortified 1%. The bottles below show which of each work and why.
Which wine regions are best with beef and red meat?
The regions with the most beef and red meat pairings on our bottle pages are Tuscany, Valpolicella and Rioja.